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Sunday, October 11, 2009

Pumpkin and Goat Cheese Lasagna



Blues from the pantry for Blue Monday



From the kitchen of One Perfect Bite...
I don't make this lasagna often, but the profusion of pumpkins at this time of year always brings it to mind. If you are looking for something different to serve as an appetizer, or need a light entree for a fall supper, you might want to give this a try. I'm recommending it to you with reservation. My experience is that folks either love or hate this lasagna. If you like squash you'll probably enjoy it. If you like squash and goat cheese, you'll love it. I would, however, suggest you introduce this as an appetizer and see what type of reaction you receive from your family and friends. While the play of ingredients in the recipe is fairly sophisticated, the lasagna is actually easy to make if you prepare it in logical steps. This is a Wolfgang Puck recipe that I found in the Chicago Tribune several years ago. I originally saved it to have on hand when I wanted something special to serve non-meat eating friends. I was also intrigued by the combination of ingredients. Unlike Italian lasagna, this does not freeze well. It will, however, keep for several days in the refrigerator. Here's the recipe. If nothing else, I think you'll find it interesting.

Pumpkin and Goat Cheese Lasagna...from the kitchen of One Perfect Bite

Ingredients:
1 pound dried lasagna noodles
Bechamel Sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup flour
3 cups whole milk
2 tablespoons fresh creamy goat cheese or mascarpone
1/2 teaspoon salt
Freshly grated nutmeg
Filling:
1 can (29 ounces) pumpkin puree
1 tablespoon fresh thyme leaves
1 tablespoon fresh minced sage leaves
1/8 teaspoon freshly grated nutmeg
1/2 cup unseasoned bread crumbs
1/2 cup mascarpone cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup brown sugar
2 tablespoons creamy goat cheese
1 tablespoon salt
Freshly ground pepper
For assembly:
1/2 cup unseasoned bread crumbs
1/2 cup freshly grated Parmesan cheese

Instructions:
1) Heat a large stockpot of lightly salted water to a boil; fill a large mixing bowl with ice and water. Boil noodles until al dente, about 8 minutes; drain. Transfer to ice water to stop cooking. Drain noodles; arrange in a single layer on a lightly oiled baking sheet. Set aside.
2) Meanwhile, to prepare sauce, melt butter in a large saucepan over low heat; sprinkle in flour, stirring continuously with a wire whisk. Cook, stirring constantly, for about 5 minutes. Whisk in milk, then goat cheese, salt and pinch of nutmeg. Heat to a simmer; cook, whisking often, until thick and creamy, about 10 minutes. Remove from heat; set aside.
3) To prepare filling, combine pumpkin puree, thyme, sage, nutmeg, bread crumbs, mascarpone, Parmesan, brown sugar, goat cheese, salt and pepper to taste in a large mixing bowl.
4) Heat oven to 400 degrees. To assemble lasagna, spread a third of pumpkin mixture on bottom of a lightly greased 13-by-9-inch baking pan. Cover with a layer of lasagna noodles, placed length-wise side by side, overlapping edges. Spread another third of filling over noodles; top with 3/4 cup of bechamel sauce. Top with another layer of noodles, remaining filling, and another 3/4 cup of bechamel sauce. Cover with a final layer of noodles and remaining bechamel sauce. Sprinkle with bread crumbs and Parmesan. Spray a sheet of aluminum foil with nonstick spray; place it sprayed-side down over lasagna in pan, folding edges over.
5) Bake until heated through and bubbling, about 50 minutes. Remove foil; bake until topping is golden brown, about 15 minutes. Remove pan from oven; cool 10 minutes. Cut into rectangles or squares. Yield: 8 servings

Recipe courtesy of Wolfgang Puck and The Chicago Tribune.


This post is being linked to:

Smiling Sally - Blue Monday

Presto Pasta Nights hosted this month by Abby of Eat the Right Stuff

49 comments:

the ungourmet said...

I think I would like this. What do you think about adding sausage to this lasagna? Bad idea?

Mary said...

My anti-veggie husband wouldn't touch it with a ten foot pole, but it sounds like something I might really enjoy.

Helene said...

Love those pumpking lasagna. I made one years ago but it did not have goat cheese. That must add a nice creamy texture.

Martha said...

I've done butternut squash lasagna but not with goat cheese -- it's interesting and definitely a different flavor -- I've made it "a couple" of times! The goat cheese would certainly change it . . . when I'm adventurous, I'll have to try this!

My Little Space said...

I've not yet try making my own lasagna...Garfield's favourite! Should make a trial on this! My kids love heavy cheese flavour.

Donna-FFW said...

I have yet to try the pupmkin pasta combo, but I aim to this year. This sounds truly delightful and looks perfect!!!! As everything you make always does!

Cathy said...

It looks heavenly, Mary. I like all of the ingredients on their own but sometimes that doesn't add up to a first rate dish. I'm a big fan of Wolfgang Puck, and some of his recipes are family favorites. This lasagna does look delish.

Ginger said...

Good Morning Mary,

I can already tell you that I would LOVE this Lasagna!! My husband has more of a picky palate so I like the suggestion to serve as an appetizer to see the reaction. Thanks for sharing and have a happy Sunday.

once in a blue moon... said...

oh my mouth is watering, i am making this real soon!

Hootin' Anni said...

Okay, this looks deLICious...but I don't like goat cheese. :o(

Hope your Sunday is treating you well, Mary.

Mary said...

ungourmet, this is not a wet lasagna. I'm thinking sausage might be too much here, but a bit of heat would be great.

Mary said...

Anni, if you're tempted by the recipe use cream cheese. I'll never tell :-).

Bellini Valli said...

It sounds delicious. I have some butternut squash which I think may substitute well for the pumpkin.

George Gaston said...

Mary... when I first saw your title I was like ~ "Those are a strange combination of flavors." But seeing the photo of the dish, I'm like, "Yeah that looks good!"

So, I will definitely give this a try. Thanks...

Robin said...

This looks (and reads) so yummy. Thanks for sharing.
:-)
Hope your day is beautiful....

Farmer Jo said...

This looks amazing. It is going on my dinner list this week. What a perfect way to welcome Fall into the kitchen!

Martha's Favorites said...

I wish I could do what you do. You make it look like magic. Your family is so lucky to have you. Blessings, Martha

Fairy Footprints said...

Oh my gosh this lasagna looks incredible. I am a big fan of pasta and any kind yum. Great post. Have a wonderful Sunday.

Blessings,
Heidi

Katy ~ said...

I like the sounds of this unique combination of ingredients. Would certainly love to have a sample of this.

Lisa said...

Sounds different but delicious.

figtree said...

What a unique fall dish..I think Ill give it a try. Figtreeapps

Dolly said...

This sounds wonderful!
I think my family and I would love it!

Thanks for sharing the recipe with us!

Hugz,
Dolly

Sara's Sweet Surprise said...

Mary~ I had to read through till I touched bottom. I'm so slow getting about...in blog land and of course I don't want to miss a single recipe. I love how creative you are. This Pumpkin and Goat Cheese Lasagna is the perfect example. I agree squash and even yams are an either yay or nay.
I (to no surprise) love it all. I'd always been hung up on using pumpkin in strictly sweet recipes, until I had my first savory pumpkin soup. I would like to try this Lasagna as an appetizer. What would be your suggestions recreating a bite size version?

Sweet baby girl is so adorable with her lovely pink flower headband.

Sweet wishes,
Sara

Sasha said...

This lasagna looks and sounds delicious, and perfect for this time of year. One would have to be crazy not to like it.

Debinhawaii said...

Looks really hearty and delicious!

Anne Fannie said...

Pumpkin and Goat Cheese in a Lasagna? I bet my Grandmother is turning over in her grave...LOL
Happy Blue Monday.
~Ann

Cindy said...

I might try this, my husband loves it when I try new recipes.
Cindy

Sally said...

Oh yum, how I wish that I lived next door so that you could share! Happy Blue Monday, Mary.

jeanne said...

Hi Mary, I would love this recipe if you would make it for me. My dh would not even try it. He is MEAT all the way. I have never heard of the cheeses. Now you know, I am not a sophisticated cook. LOL. However, I love reading your cooking endeavors. I will try one of your recipes, I promise. Then I will blog away at my accomplishment. HA!

Hugs xoxo, Jeanne

storyteller at Sacred Ruminations said...

I marvel at your creativity. Kewl blues and unique recipe. Who would have thought to make lasagna with pumpkins? Certainly not me.
Hugs and blessings,

LV said...

This is one of my favorite foods. It would sure be good today as it is rainy and very cool.

ellen b. said...

Oh now...this sounds so interesting. I think I have to try this :0)

The Quintessential Magpie said...

Mary, how wonderful this sounds! I like what came out of all of those blue containers! I don't really like meat, so I know I would like this!

Happy Blue Monday...

XO,

Sheila :-)

The Quintessential Magpie said...

Did I say, Happy Blue Monday??? I'm half awake after a rather sleepless night last night. I've had insomnia, and I think it's transferred itself to my typing skills. ;-)

Karen @ Mignardise said...

I saw your beautiful photo on FWS and clicked over to your blog. The lasagne looks delicious and perfect for fall. Can't wait to try it.

PS - I have a daughter Lara too!

grey like snuffie said...

This sounds wonderful...and I appreciate all the helpful hints and suggestions.

Shy said...

My gosh love your lasagna Mary looks so yummy and delicious.

Claudia said...

I think this would be a hit - my family adores pumpkin and we all happily eat goat cheese with abandon. So creative!

Patricia said...

Hi Mary! Thanks for stopping by my Pollywog Creek to comment on Blue Monday. That lasagna looks wonderful to me. Blessings!

noble pig said...

This sounds absolutely incredible...I have, have, have to make it!

notsocrafty.com said...

Wow that sounds amazing. I love all of the seasonal ingredients.

A & W said...

Thanks so much for this amazing recipe! Ariel and I are making this asap!

Ruth Daniels said...

Beautiful AND delicious. thanks for sharing such an awesome dish with Presto Pasta Nights.

abby said...

this looks incredible mary. i've used pumpkin in vegetarian and chicken lasagnes but never on its own - you're inspiring me to give it a go as i do love both pumpkin and goats cheese! thanks for sahring with ppn.

Joanne said...

I actually have no doubt that I would love this. Pumpkin is universally adored in my kitchen. I can't think of a way to eat it that does not appeal to me. I am SO bookmarking this!

Grant said...

We made this last night and my radar for portions is pretty good so when I got to the salt the radar was going off like crazy because 1 TABLESPOON of salt is a LOT. I thought what the heck the recipe calls for it and put it in. We were able to eat one piece each and starting into the second piece we were gagging on the salt.

I really think that's supposed to be 1 teaspoon of salt. I'm going to make it again but at least halve the salt.

Michelle said...

love, love, love this recipe! So yummy. I've made it 3 times now and every time it has been happily eaten with family and friends. Thank you for my new favorite comfort food.

Latha said...

loved it Mary... thank you. bechamel sauce with mascarpone is the creamiest! next time i'd skip the sugar though.. it makes the lasagne too sweet for indian taste buds:)

Rebecca's Amazing Creations said...

This looks so good! I love pumpkin and goat cheese but I've never tried them together. And adding pasta makes it even better!

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