Autumnal Pumpkin Lasagna with Goat Cheese
Casserole
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Cook Time
1 h 45 min
Servings
6
Difficulty
Medium
Prep Time
75 Min
Description
This pumpkin lasagna is an autumnal poem! The creamy butternut squash harmonizes wonderfully with the spicy fresh goat cheese and the nutty pistachio pesto. I especially like to make it when friends come to visit, because it can be prepared well in advance. The Hasselback pumpkin on top makes the lasagna a real eye-catcher. A dab of honey provides a delicate sweetness that harmonizes perfectly with the thyme and goat cheese. An absolute favorite recipe for cozy autumn evenings!
Ingredients (17 ingredients)
-
1.1 kg Butternut squash
-
60 g Butter
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60 g Flour
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400 ml Milk
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400 ml Vegetable broth
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150 g Fresh goat cheese
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0.5 piece Organic lemon (zest and juice)
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Salt
-
Pepper
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2 Prisen Nutmeg
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220 g Lasagna sheets (approx. 12 pieces)
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190 g Pistachio pesto
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80 g Grated goat cheese
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2 tsp Liquid honey
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8 Stiele Thyme
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1 tbsp Olive oil
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40 g Pistachios
Preparation (10 steps)
Prepare pumpkin
Peel the pumpkin, halve lengthwise and remove the seeds. Cut or shave one pumpkin half into thin slices. Set aside the other half for the Hasselback pumpkin.
Prepare béchamel sauce
Place 60 g butter in the mixing bowl and melt for 3 min./100°C/speed 1.
Make roux
Add 60 g flour and sauté for 2 min./100°C/speed 2.
Finish sauce
Add 400 ml milk and 400 ml vegetable broth and simmer for 5 min./90°C/speed 3 while stirring. Add 150 g fresh goat cheese and the grated zest of ½ organic lemon and stir for 30 sec./speed 3. Season with salt, pepper, 2 pinches of nutmeg and the juice of ½ organic lemon and stir for another 10 sec./speed 3.
Season and finish
Season with salt, pepper, 2 pinches of nutmeg and the juice of ½ organic lemon and stir for another 10 sec./speed 3.
Layer lasagna
Spread about 4 tablespoons of sauce on the bottom of a rectangular casserole dish (approx. 17 x 26 cm). Place 3 lasagna sheets on top. Spread some sauce on top and drizzle with approx. 3 tsp pistachio pesto. Spread about a third of the pumpkin slices on top. Add some sauce and pesto. Repeat the layer twice, finishing with noodles and topping with 3–4 tablespoons of sauce. Sprinkle half of the goat cheese on top.
Pre-bake lasagna
Place the casserole dish in the preheated oven and bake for approx. 15 minutes.
Prepare Hasselback pumpkin
Place the remaining pumpkin half with the cut side down between two wooden spoon handles on a work board. With a sharp knife, cut the pumpkin crosswise, close together up to the handles (do not cut through!).
Finish baking lasagna
Remove lasagna. Place Hasselback pumpkin on top, season with salt and pepper, drizzle with 2 tsp liquid honey. Wash approx. 8 sprigs of thyme, pluck into smaller pieces and sprinkle with the remaining goat cheese over the lasagna. Drizzle everything with approx. 1 tbsp olive oil, bake for another 35 minutes.
Serve lasagna
Chop about 40 g pistachios and sprinkle over the lasagna. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Sophie Weber
1
Rezept
0
Kochbücher
Allergens
- Gluten-containing cereals
- Milk
- Nuts
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