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