This recipe makes a beautiful first impression when served as an appetizer. Just be sure to wait 10 minutes after you take it from the oven before cutting and serving it, to give the layers time to settle so you can dish them up more neatly.
Larger squares of the lasagna make an excellent casual weekend supper, accompanied by a mixed green salad and some crusty bread. One taste, and you’ll never look at a Jack-o’-lantern the same way again.
How To Make Pumpkin and Goat Cheese Lasagna
Take your appetizers to the next level with this pumpkin and goat cheese lasagna recipe!
Ingredients
- 1 lb lasagna noodles, dried, cooked according to instructions
For Goat Cheese Bechamel Sauce:
- ⅓ cup unsalted butter
- ⅛ cup all-purpose flour
- 3 cups whole milk
- 7 oz goat cheese, fresh, can be freshly grated parmesan cheese or mascarpone
- ½ tsp salt
- pinch nutmeg, grated
For Pumpkin and Goat Cheese Filling:
- 29 oz pumpkin puree
- 1 tbsp fresh thyme leaves, or dried, chopped
- 1 tbsp fresh sage leaves, chopped
- ¼ tsp nutmeg, freshly grated
- ½ cup breadcrumbs
- ½ cup mascarpone
- ¼ cup parmesan cheese, freshly grated
- ¼ cup brown sugar
- 4 tbsp oat cheese, fresh, creamy
- 1 tbsp salt
- ½ tsp black pepper, freshly ground
For Lasagna Assembly:
- ½ cup breadcrumbs
- ½ cup parmesan cheese, grated
For Garnish:
- sage leaves, chiffonade
Instructions
Goat Cheese Bechamel Sauce:
- 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.
Pumpkin and Goat Cheese Filling:
- 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.
Lasagna Assembly:
- 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
- Sugar: 23g
- :
- Calcium: 492mg
- Calories: 855kcal
- Carbohydrates: 99g
- Cholesterol: 89mg
- Fat: 37g
- Fiber: 8g
- Iron: 5mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 2g
- Potassium: 724mg
- Protein: 32g
- Saturated Fat: 23g
- Sodium: 1917mg
- Trans Fat: 1g
- Vitamin A: 22692IU
- Vitamin C: 8mg
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Frequently Asked Questions
What can I use to substitute the goat cheese in this recipe?
If you’re not a fan of goat cheese, you can replicate the texture and creaminess by using mascarpone cheese in its place. This way you won’t lose out on any of the richness that you would normally get from the goat cheese in this recipe.
What can I use instead of pumpkin?
You can replace your pumpkin with any other squash that is in season when you choose to make this dish. Simply roast or boil before making your puree.
Conclusion
Surprise not only your family and friends with this dish but yourself at how easy it can be to pull together a restaurant-worthy appetizer right at home!Have your own special recipe to share? Submit Your Recipe Today!
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