Grant McWilliams

Food Recipes Main Courses Pumpkin and Chevre Lasagna

Pumpkin and Chevre Lasagna

Description:

After digging through your typical meat and red sauce lasagna this will be a breath of fresh air. Most people who've tried it liked it. It's light, fresh and delicious. It may be a worthy recipe for vegetarians too as it has no meat (may have eggs though).

Ingredients:
Noodles:
  • 1 pound dried lasagna noodles

Bechamel Sauce:

  • 1 stick unsalted butter
  • 1/2 cup flour
  • 4 cups whole milk
  • 2 egg yolks lightly beaten
  • 2 egg whites whipped to peaks
  • 4 ozs chevre cheese
  • 1/2 tsp salt
  • Freshly ground nutmeg

Filling:

  • 32 oz of fresh pumpkin
  • 1/2 cup bread crumbs
  • 4 ozs chevre cheese
  • 1/4 cup grated parmesen cheese
  • 1/4 cup brown sugar
  • 4 tsp fresh sage minced
  • 1 tsp salt
  • 1/4 tsp fresh grated nutmeg
  • Fresh ground pepper

Assembly:

  • 1/2 cup breadcrumbs
  • 1/2 cup grated parmesen cheese

For the Noodles

1.  Heat a large stockpot of lightly salted water to a boil

2.  Fill a large mixing bowl with ice and water

3.  Boil noodles al dente and drain, transfer to ice water to stop cooking, drain and arrange in a single layer on a lightly ailed baking sheet, set aside.

 

For the Sauce

1. Make a roux by melting 1 cup of butter in a medium sauce pan until bubbling. Add 1 cup of flour and wisk until tan colored and the flour smell has gone.

2. Add 4 cups warm milk to the mixture. Simmer over low heat until the mixture thickens but doesn't boil - about 10 minutes. The sauce should be thick enough to cling to the back of a spoon.

3. Remove from heat and stir in beaten egg yolks, salt, chevre and pinch of nutmeg, return to the heat and warm.

4. Fold in the whipped egg whites for more body

 

For the Filling

1.  Prepare filling by combining pumpkin, sage, nutmeg, bread crumbs,chevre and parmesen cheeses, brown sugar, salt and pepper to taste in a large mixing bowl.

 

Assemble

1. Heat oven to 400 degrees.

2. Spread 1/4 of pumpkin mixture on bottom of lightly greased 13 x 9 inch baking pan.

3. Cover with a layer of lasagna noodles, placed lengthwise side by side slightly overlapping.  Spread another 1/4 of filling over the noodles and top with 3/4 cup of Bechamel sauce.

4. Add another layer of noodles followed by 1/4 of pumpkin filling and 3/4 cup of Bechamel sauce.

5. Add one more layer of noodles, the remaining pumpkin filling, 3/4 cup of Bechamel sauce.

6. Add the last layer of noodles and any remaining Bechamel sauce. Sprinkle with breadcrumbs and parmasen cheese. 

 

Bake

1.  Cover with aluminum foil and bake for about 50 minutes or until heated through and bubbling. Remove foil and bake until topping is golden brown - about 15 more minutes.

Notes:

I only use fresh pumpkin for this recipe (see my articles on pumpkin varieties). Fresh pumpkin gives it a light and very bright flavor. Canned pumpkin from a can is brown and a bit depressing. If you HAVE to use canned pumpkin make sure it's pumpkin puree, not pumpkin pie filling. It's my opinion that if I didn't have fresh pumpkin I'd probably substitute squash before I'd go with canned pumpkin.

Recipe Author: Grant
Difficulty: Average
Origin: Italy
Vegetarian: Has Dairy
Cost per Portion: $1
Preparation Time: 1 hr 45 min
Located in: Main Courses
Food Recipes Main Courses Pumpkin and Chevre Lasagna