PUMPKING & GOAT CHEESE LASAGNE
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.
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Izat ali ali
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit.
MohsiN SaleeM
[email protected]I'm not sure what went wrong, but my lasagna turned out really dry. I think I might have overcooked it.
Ali Abdo
[email protected]This lasagna was a bit time-consuming to make, but it was definitely worth it. It was a big hit with my guests.
Bella Sanchez
[email protected]I'm not a big fan of lasagna, but I really enjoyed this recipe. The pumpkin and goat cheese flavors were a nice twist on the classic dish.
Samir Sunam
[email protected]This lasagna was a great way to use up some leftover pumpkin puree. It was also a nice change from my usual lasagna recipes.
Keza patience
[email protected]I had some trouble finding goat cheese at my local grocery store, but I'm glad I made the effort. This lasagna was so worth it!
Triston Isaacs
[email protected]This lasagna was a little too sweet for my taste, but I think that's just because I'm not a big fan of pumpkin. My family loved it, though!
Connie Weber
[email protected]I'm not a big fan of pumpkin, but I loved this lasagna! The goat cheese and lasagna noodles really balanced out the pumpkin flavor.
Boitumelo Tumi
[email protected]This recipe was easy to follow and the lasagna turned out delicious. I loved the combination of pumpkin and goat cheese.
Sledge Sledge
[email protected]This lasagna was amazing! The pumpkin and goat cheese flavors complemented each other perfectly. I will definitely be making this again.
Ecchi Angel
[email protected]I followed the recipe exactly and it turned out great! The lasagna was cooked evenly and the flavors were well-balanced. I would recommend this recipe to anyone looking for a delicious and easy lasagna recipe.
Caitlin September
[email protected]This pumpkin and goat cheese lasagna was a hit with my family! The combination of sweet pumpkin, creamy goat cheese, and savory lasagna noodles was perfect. I will definitely be making this again.