Pumpkin And Goat Cheese Lasagna Recipes

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PUMPKIN AND GOAT CHEESE LASAGNA



Pumpkin and Goat Cheese Lasagna image

From Wolfgang Puck. Make sure to let baked lasagna sit for 10 minutes to let layers settle, for easier serving. Serve with a green salad and crusty bread. Can also be served as an appetizer (serves 10)

Provided by Outta Here

Categories     Pumpkin

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 20

1 lb dry lasagna noodle
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 ounces fresh goat cheese, soft and creamy type
1/2 teaspoon salt
1 pinch nutmeg, freshly grated
29 ounces canned pumpkin puree (NOT pumpkin pie filling)
1 tablespoon fresh thyme leave, chopped
1 tablespoon fresh sage leaf, chopped
1/8 teaspoon nutmeg, freshly grated
1/2 cup breadcrumbs
1/2 cup mascarpone
1/4 cup parmesan cheese, freshly grated
1/4 cup brown sugar
2 tablespoons fresh goat cheese, creamy
1 tablespoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup breadcrumbs
1/2 cup parmesan cheese, freshly grated

Steps:

  • Prepare the lasagna noodles: Bring a large pot of lightly salted water to a boil and fill a large mixing bowl with ice and water. Boil the noodles until al dente, tender but still very chewy, about 8 minutes. Drain them and immediately transfer to the bowl of ice water.
  • Lightly oil a baking sheet with some olive oil. Drain the noodles from the ice water and arrange them in a single layer on the baking sheet, not overlapping. Set aside.
  • While the noodles are cooking, start the Bechamel Sauce: In a large saucepan over low heat, melt the butter. Stirring continuously with a wire whisk, sprinkle in the flour; continue cooking, stirring constantly, for 5 minutes. Whisking briskly, slowly pour in the milk. Stir in the goat cheese, salt and pinch of nutmeg. Bring to a gentle simmer and continue cooking, stirring frequently, until thick and creamy, about 10 minutes. Remove from the heat and set aside.
  • To make the Filling: In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, 1/2 cup breadcrumbs, mascarpone, 1/4 cup Parmesan, brown sugar, goat cheese, salt and pepper. Stir with a wooden spoon until thoroughly combined.
  • Preheat the oven to 400 degrees.
  • For the Lasagna Assembly: Lightly coat the inside of a 13-by-9-by-3-inch lasagna pan with nonstick cooking spray. Spread a third of the pumpkin mixture on the bottom of the pan. Cover with a layer of lasagna noodles, placed lengthwise side by side. Spread another third of the filling over the noodles, and top with 3/4 cup of Bechamel. Top with another layer of pasta, the remaining filling, and another 3/4 cup of Bechamel. Cover with a final layer of noodles and all the remaining Bechamel. Evenly sprinkle with the 1/2 cup each of breadcrumbs and Parmesan.
  • Spray a sheet of aluminum foil with nonstick spray and place it sprayed side down over the lasagna pan, folding the edges over.
  • Bake until the lasagna is heated through and bubbling, about 40 minutes. Remove the foil and bake until the topping is golden brown, about 10 minutes.
  • Remove the pan from the oven and let the lasagna settle for 10 minutes. With a sharp knife, cut it into rectangles or squares. Use a spatula to transfer them from the pan to serving plates.

ROASTED PUMPKIN AND GOAT CHEESE CROSTINI



Roasted Pumpkin and Goat Cheese Crostini image

If you're looking for a delicious appetizer that is sure to impress your guests, look no further! This crostini is packed with flavor. Takes a bit of prep, but it's so worth it! Top with additional pinches of goat cheese, if you like.

Provided by Kim's Cooking Now

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 40m

Yield 8

Number Of Ingredients 10

2 cups diced raw pumpkin
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh sage
salt and ground black pepper to taste
2 tablespoons butter
1 leek, white and light green parts only, thinly sliced
1 French baguette
1 clove garlic
1 (4 ounce) log goat cheese, at room temperature
1 tablespoon balsamic glaze

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
  • Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.
  • Bake in the preheated oven until tender, about 20 minutes.
  • Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
  • Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
  • Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 36.5 g, Cholesterol 18.8 mg, Fat 11.6 g, Fiber 1.7 g, Protein 10.2 g, SaturatedFat 5.5 g, Sodium 484.3 mg, Sugar 2.6 g

BOXING DAY FESTIVE ROAST PUMPKIN AND CHEESE LASAGNE - LASAGNA



Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna image

Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephen's Day - the 26th December; it is a public holiday in the UK and most Commonwealth countries..........generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce.

Provided by French Tart

Categories     Savory Pies

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 25

2 tablespoons olive oil
30 g unsalted butter
8 sage leaves
2 onions, peeled and finely chopped
3 garlic cloves, peeled and minced
2 1/4 kg pumpkin, peeled, deseeded and cut into 3cm rough cubes
5 ml vermouth or 5 ml white wine
60 ml water
1 (400 g) can chopped tomatoes
salt & freshly ground black pepper
2 (400 g) cans chopped tomatoes
500 ml water
2 tablespoons sugar
1 tablespoon sea salt or 1 teaspoon table salt
good grinding pepper
225 g soft fresh goat's cheese
225 g cream cheese with garlic and herbs
250 g grated cheddar cheese
500 g ricotta cheese
3 large organic eggs
good grating fresh nutmeg
2 (300 g) packets fresh lasagna sheets, 600g total
2 balls mozzarella cheese
125 g pine nuts, toasted
salt and pepper

Steps:

  • Preheat the oven to 200C/180C fan/400F/gas 6, slipping in a baking sheet as you do.
  • To make the pumpkin filling: heat the oil and butter in a shallow casserole dish or roasting tin and fry the sage leaves over a gentle heat for about 2 minutes. Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so. Add the pumpkin pieces, turn well in the oniony oil and then add the vermouth (or wine), the water and chopped tomatoes. Roast in a pre-heated oven for 30 to 45 minutes, stirring occasionally. Taste for seasoning - I tend to add quite a bit of salt here - and leave to cool.
  • For the tomato sauce: simply pour the chopped tomatoes and water into a large jug or bowl, and stir in the sugar, salt and pepper, whisking it all together.
  • To make up the cheese layer: in a separate bowl beat the goat's cheese, cream cheese, Cheddar and ricotta with the eggs, nutmeg, and salt and pepper to taste.
  • To assemble the lasagne, begin by putting 500ml of the cold tomato sauce in the bottom of a roasting tin (measuring approx 36cm x 26cm x 6cm). Then layer with a third of the lasagne sheets, overlapping them well. Leave the rest of the tomato sauce aside for the time being.
  • Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won't cover completely; think more of spreading blobs about. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more - lasagne, pumpkin, and the last of the cheese mixture. Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers. Slice and chop the mozzarella balls and dot over the top.
  • Cook in the oven, on the baking sheet, for 1 hour. Once cooked, take out of the oven and let it stand for 15-30 minutes to make cutting and serving easier. (I love this when it's been standing for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesy pool at the bottom of the tin; bread dunked into this is gorgeous.
  • Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.
  • MAKE AHEAD TIP Up to 2 days ahead, make the pumpkin filling, leave to cool and keep, covered, in the fridge. Make the cheese layer and keep, covered, in the fridge. When ready to use, assemble the lasagne and cook as directed.
  • FREEZE AHEAD TIP Cook, cool and freeze the cooked pumpkin for up to 1 week. Thaw overnight in the fridge. When ready to use, assemble the lasagne and cook as directed.

Nutrition Facts : Calories 743.5, Fat 38, SaturatedFat 17.4, Cholesterol 131.8, Sodium 1047.8, Carbohydrate 73.1, Fiber 5.3, Sugar 12.6, Protein 31.8

LASAGNA WITH GOAT CHEESE FROM INA GARTEN



Lasagna With Goat Cheese from Ina Garten image

I saw this on an episode of "Barefoot Contessa" and tried it for myself. It is the best. I do make variations on her recipe though.

Provided by Ms. DMAC

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves (minced)
1 1/2 lbs sweet Italian sausage (casings removed)
1.5 (1 lb) jars Ragu sundried tomato and sweet basil pasta sauce
1/4 cup chopped fresh flat-leaf parsley
1/2 lb lasagna noodle (Barilla no-boil)
15 ounces ricotta cheese
3 -4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus
1/4 cup grated parmesan cheese, for sprinkling
1 extra-large egg, lightly beaten
1 lb fresh mozzarella cheese, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
  • Add the garlic and cook for 1 more minute.
  • Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
  • Add the Jar of Ragu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
  • In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Nutrition Facts : Calories 655, Fat 39.2, SaturatedFat 20.5, Cholesterol 146.8, Sodium 1195.3, Carbohydrate 29.2, Fiber 1.3, Sugar 2.8, Protein 45.8

BAKED PUMPKIN GOAT CHEESE ALFREDO WITH BACON



Baked Pumpkin Goat Cheese Alfredo with Bacon image

This is a unique and delicious pasta, perfect for fall. I made this for my girlfriends, and everyone asked for the recipe! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 16

1 package (16 ounces) cellentani or spiral pasta
4 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
2 shallots, minced
2 cups heavy whipping cream
1 cup whole milk
4 ounces crumbled goat cheese
1/2 cup grated Parmesan cheese
1/2 cup canned pumpkin
1/2 teaspoon white pepper
2 tablespoons chopped fresh sage
TOPPINGS:
1 pound bacon strips, cooked and crumbled
2 ounces crumbled goat cheese
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package instructions., Meanwhile, in a large saucepan, heat butter and olive oil over medium heat. Add garlic and shallots; cook and stir 1-2 minutes. Add the next six ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat., Drain pasta; gently stir into cream sauce. Transfer to a greased 13x9-in. baking dish. Top with bacon, goat cheese and Parmesan. Bake, covered, for 15 minutes. Uncover pasta; bake until cheeses are melted, about 5 minutes longer.

Nutrition Facts : Calories 559 calories, Fat 37g fat (20g saturated fat), Cholesterol 111mg cholesterol, Sodium 535mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

GOAT CHEESE LASAGNA



Goat Cheese Lasagna image

Necessity is the mother of . . . well, you know. This recipe was born when I went to the grocery store one day and they were out of ricotta. It occurred to me that goat cheese being the same consistency, it might do in a pinch. I find it lends itself beautifully to this dish, and now my family prefers this recipe to the traditional. Use the un-aged soft goat cheese, for example Chavroux. If you are looking for a marinara sauce recipe, I've posted one that goes especially well with this dish ! Preparation time does not include time to prepare the marinara sauce.

Provided by FlemishMinx

Categories     One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 10

3 cups marinara sauce
8 lasagna noodles (I use the no pre-cooking type)
3 (125 g) containers soft goat cheese
2 eggs
1/2 cup fresh basil leaf, chopped
150 g shredded mozzarella cheese (NOT the fresh, but the brick-packaged regular)
1 teaspoon salt
1/2 teaspoon pepper
3 (125 g) packages fresh mozzarella cheese, thinly sliced
1/4 cup freshly grated parmesan cheese or 1/4 cup romano cheese

Steps:

  • Beat the eggs then add the drained goat cheese, the shredded mozzarella, the basil leaves, salt and pepper, and mix till creamy and everything is incorporated well.
  • Coat the bottom of a 13X9X2 inch baking dish with a thin layer of the sauce.
  • Arrange half the lasagna noodles in the pan.
  • Cover with half the goat cheese mixture.
  • Cover this with half the mozzarella slices.
  • Cover this with half the marinara sauce.
  • Repeat layers: noodles, goat cheese, mozzarella slices and sauce.
  • Sprinkle parmesan or romano on top.
  • Bake in pre-heated 375°F oven for 30 to 35 minutes, or till bubbly and the cheese is nicely melted on top.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 454.8, Fat 27, SaturatedFat 16, Cholesterol 112.1, Sodium 1125, Carbohydrate 26.6, Fiber 2.6, Sugar 8.9, Protein 25.8

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PUMPKIN AND SPINACH LASAGNA | RECIPE | KITCHEN STORIES
1 lemon. salt. pepper. oven. citrus press. Preheat oven to 200°C/400°F. Add goat cheese, ricotta, remaining garlic, lemon juice, salt, and pepper to bowl fitted with universal blade. Cover and blend on turbo for approx. 10 sec. Add some of the cheese mixture to the sautéed spinach, and stir to combine. Reserve the remaining cheese mixture.
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Top Asked Questions

How do you fill a lasagne with pumpkin?
Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won't cover completely; think more of spreading blobs out. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more - lasagne, pumpkin, and the last of the cheese mixture.
What is the best way to make homemade lasagna?
Assemble the lasagna. Spread alternatively layers of cheesy butternut squash puree, spinach bechamel, grated cheese + goat cheese, and lasagna pasta in a shallow dish, finishing up with one layer of bechamel, plus some grated cheese on top. See, it’s that easy to make lasagna.
What kind of cheese do you use for lasagna filling?
I use a soft goat's cheese log, sold as Chevrissime blanc, that has no skin and a texture more like that of a goat's curd cheese. Up to 2 days ahead, make the pumpkin filling, leave to cool and keep, covered, in the fridge. Make the cheese layer and keep, covered, in the fridge. When ready to use, assemble the lasagne and cook as directed.
How do you make Butternut squash lasagna with bechamel?
Lightly butter a 8×8 inch (21,7 cm) baking dish. Spread one layer of the bechamel with spinach in the bottom of the dish, cover with lasagna sheets, and spread a layer of the mashed butternut squash. Sprinkle some grated cheese and extra goat cheese on top, and cover with more bechamel.

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