Pumpkin and Goat Cheese Lasagna

23
Ingredients

40m
Prep Time

60m
Cook Time

1h 40m
Ready In

Recipe: #11181

November 16, 2013

Categories: Casseroles, Cheese, Lasagna Pumpkin, Christmas, Easter, Sunday Dinner, Oven Bake, more

recipe by:
Mikekey

"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)."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (566.9 g)
Calories 843.5
Total Fat - 39.8 g
Saturated Fat - 16.5 g
Cholesterol - 101.7 mg
Sodium - 2567.8 mg
Total Carbohydrate - 95.6 g
Dietary Fiber - 8.1 g
Sugars - 44.7 g
Protein - 27.8 g
Calcium - 749.5 mg
Iron - 3.3 mg
Vitamin C - 78.8 mg
Thiamin - 0.6 mg

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Preheat the oven to 400 degrees.

Step 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.

Step 7

Spray a sheet of aluminum foil with nonstick spray and place it sprayed side down over the lasagna pan, folding the edges over.

Step 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.

Step 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.