Pumpkin and Goats Cheese Lasagne Recipe



Pumpkin and Goats Cheese Lasagne Recipes

Ingredients :

1.2kg (2 lb 6 oz) butternut pumpkin, cut into small pieces

1/4 cup (60ml / 2 fl oz) olive oil

40g (1.25 oz) butter

1 large onion, finely chopped

300g (10oz) zucchini, grated

2 tbsp chopped fresh parsley

1 tbsp chopped fresh sage

1/4 tsp ground nutmeg

12 instant lasagne sheets

200g (6.5 oz) grated mozzarella cheese

30g (1 oz) butter, extra

250g (8 oz) goats' cheese, crumbled or thinly sliced (The texture of goats' cheese varies dramatically depending on the brand - some will crumble, while others can be cut into paper-thin slices)

Béchamel Sauce:

40g (1.25 oz) butter

2 tbsp plain flour

2.5 cups (600ml / 20 fl oz) milk

Method :

Preheat the oven to moderately hot 180C (350F/Gas 4) and grease a 2.5 liter ovenproof dish. Place the pumpkin on a baking tray and brush with the oil. Bake for 45-55 minutes, or until the pumpkin is tender on the inside and crisp on the outside, turning occasionally. Meanwhile, heat the butter in a pan. When it is foaming, add the chopped onion and cook over low heat for 15 minutes. Add the zucchini, parsley and sage, and cook, covered, for 5 minutes. Set aside.

To make the sauce, melt the butter in a pan over medium heat. Add the flour and cook, stirring, for 1 minute. Remove from the heat and stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Simmer for 1 minute. Cover the surface of the sauce with baking paper to prevent a skin forming. Leave the sauce to cool. Place the pumpkin and any juice or oil in a food processor with the nutmeg and some salt and pepper. Process until roughly chopped. Spread a very thin layer of béchamel sauce over the bottom of the dish, and arrange a layer of lasagna sheets over the top. Spoon in half of the pumpkin mixture and gently spread it evenly over the lasagne sheets.

Spoon in half of the zucchini mixture and drizzle with a little of the béchamel. Scatter a third of the goats' cheese over the top. Repeat with another layer of the lasagne sheets, pumpkin, zucchini, goats' cheese and a little more of the bechamel sauce. Finally, top with the remaining lasagne sheets and béchamel sauce. Scatter with the mozzarella cheese and dot with small pieces of the butter and remaining goats' cheese. Sprinkle with salt and black pepper, and bake for 40-50 minutes, or until the top is golden brown and bubbling. Leave for 15 minutes, then serve.

Serves 4-6


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