Best 6 Pumpkin And Goat Cheese Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary masterpiece that combines the rich flavors of pumpkin and creamy goat cheese in a delectable lasagna dish. This vegetarian lasagna is a symphony of textures and tastes, featuring layers of homemade lasagna noodles, a velvety pumpkin sauce, roasted pumpkin cubes, and a luscious goat cheese filling. The pumpkin sauce, infused with aromatic spices like nutmeg and cinnamon, adds a touch of sweetness and warmth to the dish. Roasted pumpkin cubes, with their caramelized edges, provide a delightful contrast to the creamy filling. Layers of silky goat cheese add a tangy dimension, balancing the sweetness of the pumpkin. Each bite of this lasagna is a journey through a symphony of flavors and textures, making it an unforgettable dining experience.

Let's cook with our recipes!

PUMPKIN AND GOAT'S CHEESE LASAGNE



Pumpkin and Goat's Cheese Lasagne image

One of the questions I am asked most often is how do I come up with recipes? The answer is simple: greed. When I'm not eating, I'm thinking about what I might want to eat, and the notion of pumpkin lasagne came into my head when speculo-salivating, and it found its way from my head to my kitchen and to my stomach with gratifying ease. This is an easy lasagne to make in that, unlike a traditional meat one, there are not two sauces to do in advance. I simply cook the pumpkin earlier and layer it up with fresh lasagne sheets (bought from the supermarket) that don't need pre-cooking and an easy cheese and egg mixture. Don't be put off by the length of the recipe that follows. It takes longer to explain than to do!

Provided by Nigella Lawson

Categories     Pasta

Number Of Ingredients 23

2 tablespoons olive oil
2 tablespoons butter
8 sage leaves
2 onions, peeled and finely chopped
3 cloves garlic, peeled and minced
12 cups cubed pumpkin flesh (this is from a 5-lb pumpkin or about half a decent-sized pumpkin, a proper eating one not the Halloween kind, peeled, seeded, an
1/3 cup dry vermouth or white wine
¼ cup water
1 14-oz can diced tomatoes
Salt and pepper
3 cups canned or bottled tomato sauce, preferably organic with no added salt
2 cups water
2 tablespoons sugar
2 tablespoons kosher salt or 1 tablespoon table salt
good grinding of pepper
1 lb soft fresh goat cheese (chèvre)
1 ¾ cups whole milk ricotta cheese
3 eggs
Good grating of fresh nutmeg
12 fresh lasagne sheets (approx. 1 ¼ lbs)
½ lb fresh mozzarella cheese
1 cup pine nuts, toasted in a hot dry pan
Salt and pepper

Steps:

  • To make the pumpkin filling:
  • Heat the oil and butter in a shallow Dutch oven or cast-iron braiser and fry the sage leaves over a gentle heat for about 2 minutes.
  • Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so.
  • Add the pumpkin pieces, turn well in the oniony oil and, after about 5 minutes, add the vermouth (or wine), the water and diced tomatoes. Simmer, covered, for an hour, stirring occasionally so the pumpkin cooks evenly. Taste for seasoning - I tend to add quite a bit of salt here - and leave to cool.
  • For the tomato sauce:
  • 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:
  • In a separate bowl beat the goat's cheese and ricotta with the eggs, nutmeg, and salt and pepper to taste.
  • Preheat the oven to 400°F, slipping in a large cookie sheet as you do.
  • To assemble the lasagne, begin by putting 2 cups of the cold tomato sauce in the bottom of a roasting pan (measuring approx. 14 x 10 x 2 ½ inches).
  • 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.
  • Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won't cover completely; think more of spreading blobs about. 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.
  • Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers.
  • Slice and chop the mozzarella and dot over the top.
  • 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. (I love when it's stood for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesey pool at the bottom of the pan; bread dunked into this is gorgeous.
  • Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.

PUMPKIN AND GOAT CHEESE LASAGNA



Pumpkin and Goat Cheese Lasagna image

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)

Provided by Outta Here

Categories     Pumpkin

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 20

1 lb dry lasagna noodle
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 ounces fresh goat cheese, soft and creamy type
1/2 teaspoon salt
1 pinch nutmeg, freshly grated
29 ounces canned pumpkin puree (NOT pumpkin pie filling)
1 tablespoon fresh thyme leave, chopped
1 tablespoon fresh sage leaf, chopped
1/8 teaspoon nutmeg, freshly grated
1/2 cup breadcrumbs
1/2 cup mascarpone
1/4 cup parmesan cheese, freshly grated
1/4 cup brown sugar
2 tablespoons fresh goat cheese, creamy
1 tablespoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup breadcrumbs
1/2 cup parmesan cheese, freshly grated

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat the oven to 400 degrees.
  • 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.
  • Spray a sheet of aluminum foil with nonstick spray and place it sprayed side down over the lasagna pan, folding the edges over.
  • 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.
  • 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.

PUMPKIN AND GOAT CHEESE LASAGNA RECIPE



Pumpkin and Goat Cheese Lasagna Recipe image

Add a twist to your classic Italian dish with our pumpkin lasagna recipe. A cheesy yet savory layers of pasta you' surely enjoy for dinner!

Provided by Recipes.net Team

Categories     Pasta Recipes

Time 1h35m

Yield 6

Number Of Ingredients 21

1 lb dried, cooked according to instructions lasagna noodles
⅓ cup unsalted butter
⅛ cup all-purpose flour
3 cups whole milk
7 oz fresh, can be freshly grated parmesan cheese or mascarpone goat cheese
½ tsp salt
pinch grated nutmeg
29 oz pumpkin puree
1 tbsp or dried, chopped fresh thyme leaves
1 tbsp chopped fresh sage leaves
¼ tsp freshly grated nutmeg
½ cup breadcrumbs
½ cup mascarpone
¼ cup freshly grated parmesan cheese
¼ cup brown sugar
4 tbsp fresh, creamy oat cheese
1 tbsp salt
½ tsp freshly ground black pepper
½ cup breadcrumbs
½ cup grated parmesan cheese
chiffonade sage leaves

Steps:

  • In a medium 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.
  • In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, ½ cup breadcrumbs, mascarpone, ¼ cup parmesan, brown sugar, goat cheese, salt, and pepper. Stir with a wooden spoon until thoroughly combined.
  • Preheat the oven to 400 degrees F. Lightly coat the inside of a baking casserole 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 ¾ cup of bechamel. Top with another layer of pasta, the remaining filling, and another ¾ cup of bechamel. Cover with a final layer of noodles and all the remaining bechamel.
  • Evenly sprinkle with ½ cup 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.
  • 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.
  • Remove the casserole from the oven and let the lasagna settle for 10 minutes.
  • Garnish with sage and serve hot. Enjoy!

Nutrition Facts : Calories 855.00kcal, Carbohydrate 99.00g, Cholesterol 89.00mg, Fat 37.00g, Fiber 8.00g, Protein 32.00g, SaturatedFat 23.00g, ServingSize 6.00 people, Sodium 1,917.00mg, Sugar 23.00g, TransFat 1.00g, UnsaturatedFat 7.00g

PUMPKIN AND GOAT'S CHEESE LASAGNE



Pumpkin and Goat's Cheese Lasagne image

One of the questions I am asked most often is how do I come up with recipes? The answer is simple: greed. When I'm not eating, I'm thinking about what I might want to eat, and the notion of pumpkin lasagne came into my head when speculo-salivating, and it found its way from my head to my kitchen to my stomach with gratifying ease. This is an easy lasagne to make in that, unlike a traditional meat one, there are not two sauces to do in advance. I simply cook the pumpkin earlier and layer it up with fresh lasagne sheets (bought in vacuum packs from the supermarket) that don't need pre-cooking and an easy cheese and egg mixture. Don't be put off by the length of the recipe that follows. It takes longer to explain than to do! For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 12-15

Number Of Ingredients 25

2 x 15ml tablespoons olive oil
30 grams butter
8 sage leaves
2 onions (peeled and finely chopped)
3 cloves garlic (peeled and minced)
2¼ kilograms pumpkin (peeled, deseeded and cut into 3cm /1-in rough cubes) - this is about half a decent-sized pumpkin, a proper eating one, not the Hallowe'een kind. When prepared, it yields just under 2 kilos
75 millilitres vermouth or white wine
60 millilitres water
1 x 400 grams can chopped tomatoes
salt
pepper
1 x 700 grams (700ml) bottle tomato passata
500 millilitres water
2 x 15ml tablespoons sugar
2 x 15ml tablespoons Maldon salt or 1 x 15ml tablespoon table salt
good grinding of pepper
450 grams soft fresh goat's cheese (chevre)
500 grams ricotta cheese
3 eggs
good grating of fresh nutmeg
600 grams fresh lasagne sheets
2 balls mozzarella
125 grams pinenuts (toasted in a hot dry pan)
salt
pepper

Steps:

  • To make the pumpkin filling Heat the oil and butter in a shallow casserole and fry the sage leaves over a gentle heat for about 2 minutes. Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so. Add the pumpkin pieces, turn well in the oniony oil and, after about 5 minutes, add the vermouth (or wine), the water and chopped tomatoes. Simmer, covered, for an hour, stirring occasionally so the pumpkin cooks evenly. Taste for seasoning - I tend to add quite a bit of salt here - and leave to cool. For the tomato sauce Simply pour the passata 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 In a separate bowl beat the goat's cheese and ricotta with the eggs, nutmeg, and salt and pepper to taste. Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F, slipping in a baking sheet as you do. To assemble the lasagne, begin by putting 500ml / 2 cups of the cold tomato sauce in the bottom of a roasting tin (measuring approx. 36cm x 26cm x 6cm / 14 x 10 x 2 1/2 inches). Then layer with a third of the lasagne sheets, overlapping them well (Italians do it with the tin 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. Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won't cover completely; think more of spreading blobs out. 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. Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers. Slice and chop the mozzarella balls and dot over the top. Cook in the oven, on the baking sheet, for 1 hour. Once cooked, take out of the oven and let it stand for 15 - 30 minutes to make cutting and serving easier. (I love this when it's stood for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesey pool at the bottom of the tin; bread dunked into this is gorgeous. Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.

RIGATONI WITH ROASTED PUMPKIN AND GOAT CHEESE



Rigatoni with Roasted Pumpkin and Goat Cheese image

Roasted sugar pumpkin is tossed with pasta and creamy cheese for a comforting main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 5

Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
Roasted Pumpkin with Shallots and Sage

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
  • Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Nutrition Facts : Calories 631 g, Fat 26 g, Fiber 11 g, Protein 22 g

LASAGNA WITH GOAT CHEESE FROM INA GARTEN



Lasagna With Goat Cheese from Ina Garten image

I saw this on an episode of "Barefoot Contessa" and tried it for myself. It is the best. I do make variations on her recipe though.

Provided by Ms. DMAC

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves (minced)
1 1/2 lbs sweet Italian sausage (casings removed)
1.5 (1 lb) jars Ragu sundried tomato and sweet basil pasta sauce
1/4 cup chopped fresh flat-leaf parsley
1/2 lb lasagna noodle (Barilla no-boil)
15 ounces ricotta cheese
3 -4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus
1/4 cup grated parmesan cheese, for sprinkling
1 extra-large egg, lightly beaten
1 lb fresh mozzarella cheese, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
  • Add the garlic and cook for 1 more minute.
  • Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
  • Add the Jar of Ragu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
  • In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Nutrition Facts : Calories 655, Fat 39.2, SaturatedFat 20.5, Cholesterol 146.8, Sodium 1195.3, Carbohydrate 29.2, Fiber 1.3, Sugar 2.8, Protein 45.8

Tips:

  • For a smoother lasagna, blend the pumpkin puree until it is completely smooth before adding it to the ricotta mixture.
  • If you don't have a food processor, you can chop the walnuts and sun-dried tomatoes by hand.
  • To prevent the lasagna from sticking to the pan, make sure to grease the pan thoroughly before assembling the lasagna.
  • If you are short on time, you can use a store-bought pumpkin puree instead of making your own.
  • To make the lasagna ahead of time, assemble it and then freeze it for up to 2 months. When you're ready to serve it, thaw it overnight in the refrigerator and then bake it according to the instructions.

Conclusion:

This pumpkin and goat cheese lasagna is a unique and delicious twist on a classic dish. The combination of pumpkin, goat cheese, and walnuts creates a flavorful and satisfying lasagna that is sure to please everyone at your table. Serve it with a side of your favorite salad or bread for a complete meal.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #appetizers     #casseroles     #main-dish     #eggs-dairy     #pasta     #vegetables     #vegetarian     #lasagna     #cheese     #dietary     #pasta-rice-and-grains     #squash     #4-hours-or-less     #pumpkin

Related Topics