Pumpkin And Goats Cheese Lasagne Recipes

PUMPKIN AND GOAT'S CHEESE LASAGNE

Steps:

• To make the pumpkin filling:
• Heat the oil and butter in a shallow Dutch oven or cast-iron braiser 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, after about 5 minutes, add the vermouth (or wine), the water and diced tomatoes. Simmer, covered, for an hour, stirring occasionally so the pumpkin cooks evenly. Taste for seasoning - I tend to add quite a bit of salt here - and leave to cool.
• For the tomato sauce:
• Simply pour the tomato sauce 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 and ricotta with the eggs, nutmeg, and salt and pepper to taste.
• Preheat the oven to 400°F, slipping in a large cookie sheet as you do.
• To assemble the lasagne, begin by putting 2 cups of the cold tomato sauce in the bottom of a roasting pan (measuring approx. 14 x 10 x 2 ½ inches).
• Then layer with a third of the lasagne sheets, overlapping them well (Italians do it with the pan horizontal but the pasta vertical, if that makes sense, but I don't know that it truly matters...). 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 and dot over the top.
• Bake in the oven, on the cookies sheet, for 1 hour. Once baked, take it out of the oven and let it stand for 15-30 minutes to make cutting and serving easier. (I love when it's stood for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesey pool at the bottom of the pan; bread dunked into this is gorgeous.
• Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.

PUMPKIN AND GOAT CHEESE LASAGNA RECIPE

Steps:

• In a medium 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.
• In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, ½ cup breadcrumbs, mascarpone, ¼ cup parmesan, brown sugar, goat cheese, salt, and pepper. Stir with a wooden spoon until thoroughly combined.
• Preheat the oven to 400 degrees F. Lightly coat the inside of a baking casserole 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 ¾ cup of bechamel. Top with another layer of pasta, the remaining filling, and another ¾ cup of bechamel. Cover with a final layer of noodles and all the remaining bechamel.
• Evenly sprinkle with ½ 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 casserole from the oven and let the lasagna settle for 10 minutes.
• Garnish with sage and serve hot. Enjoy!

PUMPKIN AND GOATS CHEESE LASAGNE

Steps:

• Preheat oven to 200°C.
• Line a large roasting pan with baking paper. Place pumpkin in pan; drizzle with 2 tablespoons of the oil. Season; cover with foil. Bake for 45 minutes or until very tender. Cool. Working in batches, place pumpkin in a large sieve over a bowl; drain off excess liquid. Transfer pumpkin to a bowl; mash with a potato masher.
• Heat remaining oil in a large frying pan over medium heat; cook leek and garlic, stirring occasionally, for 10 minutes or until soft. Add leek mixture to mashed pumpkin with nutmeg; season to taste. Stir to combine.
• Process ricotta, egg yolks and rind, in batches, until smooth. Transfer mixture to a large bowl. Add 1 cup (80g) of the parmesan, the cream and herbs; stir to combine. Season.
• Oil a 24cm x 30cm, 3.5-litre (14-cup) ovenproof dish. Place 2 lasagne sheets in base of dish, trimming to fit. Spoon over a third of the ricotta mixture; smooth the surface. Top with half the pumpkin mixture. Repeat layering, finishing with remaining third of ricotta mixture. (Lasagne will have three layers of pasta, three layers of ricotta mixture and two layers of pumpkin.) Sprinkle with goat's cheese and remaining parmesan. Cover lasagne surface with baking paper; cover dish tightly with foil.
• Bake lasagne for 50 minutes. Remove foil and paper; bake for a further 15 minutes or until golden and hot. Stand for 10 minutes.

PUMPKIN AND GOAT CHEESE LASAGNA

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.