Pumpkin Lasagne

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2 tablespoons olive oil

2 onions, chopped

2 pounds Swiss chard, tough stems removed, leaves washed well and chopped

2 1/4 teaspoons salt

1 teaspoon fresh-ground black pepper

1 teaspoon dried sage

1/2 teaspoon grated nutmeg

3 cups canned pumpkin puree (one 28-ounce can)

1 1/2 cups heavy cream

1 1/2 cups grated Parmesan

1/2 cup milk

9 no-boil lasagne noodles (about 6 ounces)

1 tablespoon butter

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