Pumpkin and Goat Cheese Lasagna Recipe

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!

  • 1 lb. dried lasagna noodles

For Goat Cheese Bechamel Sauce:

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cup whole milk
  • 2 oz. fresh creamy goat cheese, freshly grated Parmesan cheese, or mascarpone
  • 1/2 tsp salt
  • Pinch freshly grated nutmeg

For Pumpkin and Goat Cheese Filling:

  • 29 oz. can pumpkin puree
  • 1 tbsp fresh thyme leaves (chopped)
  • 1 tbsp fresh sage leaves (chopped)
  • 1/8 tsp nutmeg (freshly grated )
  • 1/2 cup breadcrumbs
  • 1/2 cup mascarpone
  • 1/4 cup parmesan cheese (freshly grated)
  • 1/4 cup brown sugar
  • 2 tbsp fresh creamy goat cheese
  • 1 tbsp salt
  • 1/2 tsp black pepper (freshly ground)

For Lasagna Assembly:

  • 1/2 cup breadcrumbs
  • 1/2 cup parmesan cheese (grated)
  1. First, 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.
  2. 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.
  3. 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.
  4. While the noodles are cooking, start the Goat Cheese Bechamel Sauce: In a large saucepan over low heat, melt the butter.
  5. Stirring continuously with a wire whisk, sprinkle in the flour; continue cooking, stirring constantly, for 5 minutes.
  6. Whisking briskly, slowly pour in the milk. Stir in the goat cheese, salt and pinch of nutmeg.
  7. Bring to a gentle simmer and continue cooking, stirring frequently, until thick and creamy, about 10 minutes. Remove from the heat and set aside.
  8. To make the Pumpkin and Goat Cheese Filling: In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, 1/2 C. breadcrumbs, mascarpone, 1/4 C. Parmesan, brown sugar, goat cheese, salt and pepper. Stir with a wooden spoon until thoroughly combined.
  9. For the Lasagna Assembly: Preheat the oven to 400 degrees. Lightly coat the inside of a 13-by-9-by-3-inch lasagna pan with nonstick cooking spray.
  10. 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.
  11. Spread another third of the filling over the noodles, and top with 3/4 C. of Bechamel.
  12. Top with another layer of pasta, the remaining filling, and another 3/4 C. of Bechamel. Cover with a final layer of noodles and all the remaining Bechamel.
  13. Evenly sprinkle with the 1/2 C. 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.
  14. Bake until the lasagna is heated through and bubbling, about 40 minutes.
  15. Remove the foil and bake until the topping is golden brown, about 10 minutes.
  16. Remove the pan from the oven and let the lasagna settle for 10 minutes.
  17. With a sharp knife, cut it into rectangles or squares. Use a spatula to transfer them from the pan to serving plates.

How To Make Pumpkin and Goat Cheese Lasagna

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Take your appetizers to the next level with this pumpkin and goat cheese lasagna recipe!

Preparation: 23 mins
Cooking: 50 mins
Total: 1 hr 13 mins
Serves:

Ingredients

  • 1 lb. dried lasagna noodles

For Goat Cheese Bechamel Sauce:

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cup whole milk
  • 2 oz. fresh creamy goat cheese, freshly grated Parmesan cheese, or mascarpone
  • 1/2 tsp salt
  • Pinch freshly grated nutmeg

For Pumpkin and Goat Cheese Filling:

  • 29 oz. can pumpkin puree
  • 1 tbsp fresh thyme leaves chopped
  • 1 tbsp fresh sage leaves chopped
  • 1/8 tsp nutmeg freshly grated
  • 1/2 cup breadcrumbs
  • 1/2 cup mascarpone
  • 1/4 cup parmesan cheese freshly grated
  • 1/4 cup brown sugar
  • 2 tbsp fresh creamy goat cheese
  • 1 tbsp salt
  • 1/2 tsp black pepper freshly ground

For Lasagna Assembly:

  • 1/2 cup breadcrumbs
  • 1/2 cup parmesan cheese grated

Instructions

  1. First, 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. 

  2. 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. 

  3. 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.

  4. While the noodles are cooking, start the Goat Cheese Bechamel Sauce: In a large saucepan over low heat, melt the butter. 

  5. Stirring continuously with a wire whisk, sprinkle in the flour; continue cooking, stirring constantly, for 5 minutes. 

  6. Whisking briskly, slowly pour in the milk. Stir in the goat cheese, salt and pinch of nutmeg. 

  7. Bring to a gentle simmer and continue cooking, stirring frequently, until thick and creamy, about 10 minutes. Remove from the heat and set aside.

  8. To make the Pumpkin and Goat Cheese Filling: In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, 1/2 C. breadcrumbs, mascarpone, 1/4 C. Parmesan, brown sugar, goat cheese, salt and pepper. Stir with a wooden spoon until thoroughly combined. 

  9. For the Lasagna Assembly: Preheat the oven to 400 degrees. Lightly coat the inside of a 13-by-9-by-3-inch lasagna pan with nonstick cooking spray. 

  10. 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.

  11. Spread another third of the filling over the noodles, and top with 3/4 C. of Bechamel.

  12. Top with another layer of pasta, the remaining filling, and another 3/4 C. of Bechamel. Cover with a final layer of noodles and all the remaining Bechamel. 

  13. Evenly sprinkle with the 1/2 C. 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.

  14. Bake until the lasagna is heated through and bubbling, about 40 minutes.

  15. Remove the foil and bake until the topping is golden brown, about 10 minutes.

  16. Remove the pan from the oven and let the lasagna settle for 10 minutes.

  17. With a sharp knife, cut it into rectangles or squares. Use a spatula to transfer them from the pan to serving plates.

Nutrition

  • Calcium: 366mg
  • Calories: 404kcal
  • Carbohydrates: 33g
  • Cholesterol: 60mg
  • Fat: 24g
  • Fiber: 1g
  • Iron: 2mg
  • Potassium: 223mg
  • Protein: 13g
  • Saturated Fat: 15g
  • Sodium: 1755mg
  • Sugar: 16g
  • Vitamin A: 850IU
  • Vitamin C: 2mg
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Commonly 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.

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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!

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