Pumpking Goat Cheese Lasagne Recipes

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PUMPKING & GOAT CHEESE LASAGNE



PUMPKING & GOAT CHEESE LASAGNE image

Categories     Pasta     Bake     Dinner

Yield 12-15 servings

Number Of Ingredients 26

FOR THE PUMPKIN FILLING:
2 tablespoons olive oil
2 tablespoons butter
8 sage leaves
2 onions, peeled and finely chopped
3 cloves garlic, peeled and minced
12 cups cubed pumpkin flesh (this is from a 5-lb pumpkin or about half a decent-sized pumpkin, a proper eating one not the Halloween kind, peeled, seeded, and cut into 1-inch rough cubes)
1/3 cup dry vermouth or white wine
¼ cup water
1 14-oz can diced tomatoes
Salt and pepper
FOR THE TOMATO SAUCE:
3 cups canned or bottled tomato sauce, preferably organic with no added salt
2 cups water
2 tablespoons sugar
2 tablespoons kosher salt or 1 tablespoon table salt
good grinding of pepper
FOR THE CHEESE LAYER:
1 lb soft fresh goat cheese (chèvre)
1 ¾ cups whole milk ricotta cheese
3 eggs
Good grating of fresh nutmeg
12 fresh lasagne sheets (approx. 1 ¼ lbs)
½ lb fresh mozzarella cheese
1 cup pine nuts, toasted in a hot dry pan
Salt and pepper

Steps:

  • To make the pumpkin filling: 1. Heat oil and butter in a shallow Dutch oven or cast-iron braiser and fry sage leaves over gentle heat for about 2 minutes. 2. Add chopped onion and minced garlic to pan and fry very gently for another 10 minutes. 3. Add pumpkin pieces, turn well in the oniony oil and, after about 5 minutes, add vermouth (or wine), water and diced tomatoes. Simmer, covered, for an hour, stirring occasionally so the pumpkin cooks evenly. Taste for seasoning and leave to cool. For the tomato sauce: 1. 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: 1. In a separate bowl beat the goat's cheese and ricotta with the eggs, nutmeg, and salt and pepper to taste. 2. Preheat the oven to 400°F, slipping in a large cookie sheet as you do. 3. To assemble the lasagne, begin by putting 2 cups of the cold tomato sauce in the bottom of a roasting pan 4. 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. 5. Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, with a rubber spatula. 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. 6. Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers. 7. Slice and chop the mozzarella and dot over the top. 8. 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. 9. Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.

CREAMY PUMPKIN LASAGNA ROLLS



Creamy Pumpkin Lasagna Rolls image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons butter, at room temperature
3 tablespoons flour
4 cups milk, at room temperature
2 cloves garlic, smashed
1 cup freshly grated Parmesan
1/4 teaspoon ground nutmeg
Kosher salt
1 1/2 cups canned pumpkin puree
12 ounces bacon, diced
2 cups shredded mozzarella
1 1/2 cups ricotta cheese
1 teaspoon red pepper flakes
1/2 teaspoon orange zest (1 small orange)
12 lasagna noodles, such as De Cecco
12 fried sage leaves (see Cook's Note)

Steps:

  • Heat a medium saucepan set over medium heat. Add the butter to melt. Whisk in the flour and cook for 1 minute, whisking constantly. Slowly add the milk, about 1 cup at a time, whisking between additions until smooth. Add the garlic and reduce the heat to low to maintain a gentle simmer. Simmer for 20 minutes, stirring occasionally with a whisk. Whisk in 1/2 cup of the Parmesan, the nutmeg and 2 teaspoons salt. Remove about 1 1/2 cups of the sauce to a bowl and set aside. Whisk in the pumpkin puree to the first batch of sauce and set aside to cool slightly.
  • Place the bacon in a medium skillet set over medium heat. Cook the bacon, stirring often, until golden brown and crispy, 10 to 12 minutes. Remove the bacon to a medium bowl with a slotted spoon, then stir in the mozzarella, ricotta, the remaining 1/2 cup Parmesan, the red pepper flakes, orange zest and 3/4 teaspoon salt.
  • Preheat the broiler to high. Place one oven rack in the bottom third of the oven and another in the top third.
  • Ladle 1 1/2 cups of the pumpkin sauce on the bottom of a 9-by-13-inch baking pan and reserve the remaining for a later use.
  • Bring a large pot of salted water to a boil over high heat. Blanch the pasta sheets according to the par-cook method of package instructions, about 4 minutes. Remove the pasta from the water using tongs and lay out on a baking sheet to cool slightly. When cool enough to handle, start assembling the rolls. Working with a pasta sheet vertical to you, place a small amount of the ricotta mixture on the end of a pasta sheet closest to you. Using a small spoon, spread the mixture evenly about halfway down the noodle. Roll the pasta around the filling, finishing with the end farthest from you. Lay the roll in the prepared pan, seam-side down. Repeat for the remaining filling and pasta. You should end up with two rows of 6 rolls. Use the two sauces to make stripes on the pasta. Ladle one-third of the pumpkin sauce along the side of the pan covering about half of a row of rolls. Right next to it, ladle half of the white sauce, covering another half of a row of rolls. Repeat with the remaining pumpkin and white sauces, finishing with pumpkin (5 rows of sauce altogether).
  • Place the pan in the lower third of the oven and broil to warm through, 15 minutes. Move the pan to the top third of the oven and broil until the top begins to brown and the sauce is bubbling, 4 minutes. Garnish each roll with a fried sage leaf to serve.

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.

PUMPKIN AND GOAT CHEESE LASAGNA RECIPE



Pumpkin and Goat Cheese Lasagna Recipe image

Add a twist to your classic Italian dish with our pumpkin lasagna recipe. A cheesy yet savory layers of pasta you' surely enjoy for dinner!

Provided by Recipes.net Team

Categories     Pasta Recipes

Time 1h35m

Yield 6

Number Of Ingredients 21

1 lb dried, cooked according to instructions lasagna noodles
⅓ cup unsalted butter
⅛ cup all-purpose flour
3 cups whole milk
7 oz fresh, can be freshly grated parmesan cheese or mascarpone goat cheese
½ tsp salt
pinch grated nutmeg
29 oz pumpkin puree
1 tbsp or dried, chopped fresh thyme leaves
1 tbsp chopped fresh sage leaves
¼ tsp freshly grated nutmeg
½ cup breadcrumbs
½ cup mascarpone
¼ cup freshly grated parmesan cheese
¼ cup brown sugar
4 tbsp fresh, creamy oat cheese
1 tbsp salt
½ tsp freshly ground black pepper
½ cup breadcrumbs
½ cup grated parmesan cheese
chiffonade sage leaves

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!

Nutrition Facts : Calories 855.00kcal, Carbohydrate 99.00g, Cholesterol 89.00mg, Fat 37.00g, Fiber 8.00g, Protein 32.00g, SaturatedFat 23.00g, ServingSize 6.00 people, Sodium 1,917.00mg, Sugar 23.00g, TransFat 1.00g, UnsaturatedFat 7.00g

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.

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

EGGPLANT AND GOAT CHEESE LASAGNA



Eggplant and Goat Cheese Lasagna image

This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. It is delicious!!!

Provided by Kimberly L.

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 4

cooking spray
1 large eggplant, sliced into 1/4 inch rounds
1 (28 ounce) jar garden vegetable pasta sauce
1 (11 ounce) log goat cheese, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a 9x13-inch baking dish with cooking spray.
  • Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
  • Pour one fourth of pasta sauce on top of eggplant layer.
  • Dot pasta sauce layer with one fourth of goat cheese slices.
  • Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
  • Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 25.8 g, Cholesterol 43.2 mg, Fat 19.1 g, Fiber 7.2 g, Protein 14.5 g, SaturatedFat 11.5 g, Sodium 802.4 mg, Sugar 15.5 g

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From jocooks.com


PUMPKIN AND GOAT'S CHEESE LASAGNE | RECIPE CLOUD APP
Pumpkin And Goat's Cheese Lasagne includes 2 x 15ml tablespoons olive oil, 30 grams butter, 8 sage leaves, 2 onions (peeled and finely chopped), 3 cloves garlic (peeled and minced), 2¼ kilograms pumpkin (peeled, deseeded and cut into 3cm /1-in rough cubes) - this is about half a decent-sized pumpkin, a proper eating one, not the Hallowe'een kind.
From recipecloudapp.com


SAVORY ROASTED PUMPKIN LASAGNA - SIMPLY NATURAL GOURMET ...
2020-10-14 Preheat oven to 425 degrees Fahrenheit. Spread pumpkin, shallots and onion on a large baking sheet. Season with sage, oregano, salt and pepper, drizzle with the olive oil. Bake on lower rack for 30 minutes until browned and caramelized, midway turn pan and flip the vegetables, remove from oven and let rest to cool.
From simplynaturalgourmet.com


RECIPE PUMPKIN GOAT CHEESE LASAGNA - CENTENNIALFOUR
Breadcrumbs mascarpone 14 C. Rate this Pumpkin and Goat Cheese Lasagna recipe with 1 lb dry lasagna noodle 14 cup unsalted butter 14 cup all-purpose flour 3 cups whole milk 2 oz fresh goat cheese soft and creamy type 12 tsp salt 1 pinch nutmeg freshly grated 29 oz canned pumpkin puree not pumpkin pie filling 1 tbsp fresh thyme leave chopped 1 tbsp fresh sage …
From centennialfour.blogspot.com


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