Pumpking Goat Cheese Lasagne Recipes

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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.

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

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

BAKED PUMPKIN GOAT CHEESE ALFREDO WITH BACON



Baked Pumpkin Goat Cheese Alfredo with Bacon image

This is a unique and delicious pasta, perfect for fall. I made this for my girlfriends, and everyone asked for the recipe! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 16

1 package (16 ounces) cellentani or spiral pasta
4 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
2 shallots, minced
2 cups heavy whipping cream
1 cup whole milk
4 ounces crumbled goat cheese
1/2 cup grated Parmesan cheese
1/2 cup canned pumpkin
1/2 teaspoon white pepper
2 tablespoons chopped fresh sage
TOPPINGS:
1 pound bacon strips, cooked and crumbled
2 ounces crumbled goat cheese
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package instructions., Meanwhile, in a large saucepan, heat butter and olive oil over medium heat. Add garlic and shallots; cook and stir 1-2 minutes. Add the next six ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat., Drain pasta; gently stir into cream sauce. Transfer to a greased 13x9-in. baking dish. Top with bacon, goat cheese and Parmesan. Bake, covered, for 15 minutes. Uncover pasta; bake until cheeses are melted, about 5 minutes longer.

Nutrition Facts : Calories 559 calories, Fat 37g fat (20g saturated fat), Cholesterol 111mg cholesterol, Sodium 535mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

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.

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