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    You are in: Home / Recipes / Pumpkin and Goat Cheese Lasagna Recipe
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    Pumpkin and Goat Cheese Lasagna

    Pumpkin and Goat Cheese Lasagna. Photo by Karen Elizabeth

    1/1 Photo of Pumpkin and Goat Cheese Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    40 mins

    1 hrs

    Mikekey's Note:

    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)

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    Ingredients:

    Servings:

    Units: US | Metric

    BECHAMEL SAUCE

    FILLING

    TOPPING

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Preheat the oven to 400 degrees.
    6. 6
      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.
    7. 7
      Spray a sheet of aluminum foil with nonstick spray and place it sprayed side down over the lasagna pan, folding the edges over.
    8. 8
      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.
    9. 9
      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.

    Ratings & Reviews:

    • on February 25, 2013

      55

      Mikeykey, this is soooo good!!! I stuck to recipe other than two very minor changes, I did not use pre-cook lasagna sheets, just used the normal ones, and I didnt use canned pupmkin puree, I had fresh pumpkin, steamed, mashed and used that. The goats cheese I used was a very soft and creamy peppadew-infused feta, which worked very well in the recipe. I cut myself a bit short on time and didnt let this stand for as long as it should , it still TASTED out of this world, but I would have got a better -- shape? by letting it stand, this was a minor consideration however, I LOVED this recipe and will definitely be making it again, I have also passed it on to friends!!! Thanks so much, enjoyed for PRMR tag game

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin and Goat Cheese Lasagna

    Serving Size: 1 (321 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 657.6
     
    Calories from Fat 183
    27%
    Total Fat 20.3 g
    31%
    Saturated Fat 11.7 g
    58%
    Cholesterol 51.0 mg
    17%
    Sodium 1923.7 mg
    80%
    Total Carbohydrate 94.0 g
    31%
    Dietary Fiber 5.1 g
    20%
    Sugars 20.4 g
    81%
    Protein 24.3 g
    48%

    The following items or measurements are not included:

    fresh sage leaves

    mascarpone

    fresh goat cheese

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