Best 8 Pumpking Goat Cheese Lasagne Recipes

PUMPKIN AND GOAT'S CHEESE LASAGNE

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 RECIPE

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!

PUMPKIN AND GOAT CHEESE LASAGNA

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'S CHEESE LASAGNE

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.

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.

PUMPKIN LASAGNA

Steps:

• In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

LASAGNA WITH GOAT CHEESE FROM INA GARTEN

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.

BALSAMIC-ROASTED PUMPKIN WITH GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
• Place pumpkin onto a secure cutting board. Cut the top and bottom off the pumpkin, removing as much of the stem as possible. Use a sharp vegetable peeler or a paring knife to remove the pumpkin peel. Cut pumpkin in half, and use a spoon to scoop out seeds and strings. Trim away any pieces of stem that may remain. Cut each pumpkin half into 1/2-inch strips. Chop each strip into 1/2-inch cubes. Place cubed pumpkin into a large bowl.
• Mix balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper together in a small bowl until thoroughly combined. Pour over pumpkin pieces and toss to thoroughly coat. Pour pumpkin into an even layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Stir gently, then continue baking until pumpkin is softened and slightly caramelized, 25 to 30 minutes more, stirring again if needed. Serve pumpkin warm, topped with goat cheese and fresh oregano.