Ingredients
-
1
-
-
1/4
-
1/4
-
3
-
2
-
1/2
-
1
-
-
29
-
1
-
1
-
1/8
-
1/2
-
1/2
Directions
Pumpkin and Goat Cheese Lasagna, 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), Mikeykey, this is soooo good!!! I stuck to recipe other than two very minor changes, I did not use pre-cook lasagna sheets, just used the normal ones, and I didnt use canned pupmkin puree, I had fresh pumpkin, steamed, mashed and used that The goats cheese used was a very soft and creamy peppadew-infused feta, which worked very well in the recipe I cut myself a bit short on time and didnt let this stand for as long as it should , it still TASTED out of this world, but I would have got a better — shape? by letting it stand, this was a minor consideration however, I LOVED this recipe and will definitely be making it again, I have also passed it on to friends!!! Thanks so much, enjoyed for PRMR tag game
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Preheat the Oven to 400 Degrees. |
|
6
Done
|
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. |
|
7
Done
|
Spray a Sheet of Aluminum Foil With Nonstick Spray and Place It Sprayed Side Down Over the Lasagna Pan, Folding the Edges Over. |
|
8
Done
|
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. |
|
9
Done
|
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. |
