My friend, Isabelle gave this to me, it came from one of her cookbooks. It is described as: "An unusual and lighter than average lasagne using a soft French goat cheese. The pasta sheets are not so chewy if boiled briefly first. If you choose no-cook lasagne, then make more sauce to soak into the pasta." We had this at Isabelle's house one night and LOVED it. I wanted to post it here for safe keeping.
I found this recipe in the Star Tribune last weekend and thought I'd give it a try. The pumpkin sauce is very creamy and luscious- it would be great with pasta I think. I made a few changes- added a can of corn to the filling and added an additional 15 0z. can of pumpkin to the sauce after I realized the original recipe made a thinner sauce than I wanted (alternatively, I could have added less water, but it was too late). This is really great comfort food!
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