Pumpkin and Goat Cheese Lasagna Recipe

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Ingredients:

Serving

1 lb dry lasagna noodle
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 oz fresh goat cheese, soft and creamy type
1/2 tsp salt
1 pinch nutmeg, freshly grated
29 oz canned pumpkin puree
1 tbsp fresh thyme leave, chopped
1 tbsp fresh sage leaf, chopped
1/8 tsp nutmeg, freshly grated
1/2 cup breadcrumbs
1/2 cup mascarpone
1/4 cup parmesan cheese, freshly grated
1/4 cup brown sugar
2 tbsp fresh goat cheese, creamy
1 tbsp salt
1/2 tsp fresh ground black pepper
1/2 cup breadcrumbs
1/2 cup parmesan cheese, freshly grated

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	502.4 Kcal (2103 kJ)
Calories from fat	244.09 Kcal
		% Daily Value*
Total Fat	27.12g	42%
Cholesterol	78.17mg	26%
Sodium	2000.22mg	83%
Potassium	372.81mg	8%
Total Carbs	41.83g	14%
Sugars	18.52g	74%
Dietary Fiber	2.32g	9%
Protein	20.81g	42%
Vitamin C	5.1mg	9%
Vitamin A	0.1mg	3%
Iron	1.1mg	6%
Calcium	585mg	58%

Amount Per 100 g
Calories	111.77 Kcal (468 kJ)
Calories from fat	54.3 Kcal
		% Daily Value*
Total Fat	6.03g	42%
Cholesterol	17.39mg	26%
Sodium	445mg	83%
Potassium	82.94mg	8%
Total Carbs	9.31g	14%
Sugars	4.12g	74%
Dietary Fiber	0.52g	9%
Protein	4.63g	42%
Vitamin C	1.1mg	9%
Iron	0.3mg	6%
Calcium	130.1mg	58%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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