Pumpkin and Goat Cheese Lasagna
This my friends is some major comfort food. Comfort food with a seasonal spin, that is. My family has been having a rough week and when I got back to DC after visiting them over the weekend I was so happy to have some of this lasagna leftover in the fridge. It is warm and filling and packed with Fall flavors that are always bound to cheer me up. Now if only I could ship some of this to my family for them to enjoy… but I don’t think that would work out so well!
So about this lasagna. I really love that it has so many layers of flavor. You get this wonderful balsamic, slightly caramelized oniony goodness going on from the first layer, which pairs so well with the pumpkin and pine nuts, and is all tied together with parmesan and goat cheese. This bakes up beautifully, but be sure to let it rest for at least 10 minutes after you take it out of the oven. If you don’t, you’ll wind up with a runny mess when you try to slice it. And no one wants that.
This lasagna was actually intended to be “baked” in a crockpot. Except apparently I didn’t plan so well and realized this after I was already using mine for something else. In the end it worked out, since baking it in the oven actually takes less time than in the crockpot. But if I ever try that out, I’ll be sure to update and let you know how it goes.
Yield: 4 to 6 servings
Pumpkin and Goat Cheese Lasagna
Recipe for pumpkin and goat cheese lasagna. Comfort food filled with Fall flavors. Layers of pumpkin, pine nuts, goat cheese, onions and fresh herbs.
- 2 tablespoons olive oil
- 3 large onions, thinly sliced
- 4 cloves garlic, minced, divided
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- 1 ½ teaspoons chopped fresh sage
- 1 ½ teaspoons chopped fresh thyme
- 1 tablespoon all-purpose flour
- 1 ½ cups vegetable broth (or chicken broth)
- 2 tablespoons balsamic vinegar
- ¼ cup chopped fresh parsley, divided
- 10 to 12 lasagna noodles
- 1 can (15 ounce) pumpkin puree
- 2 large eggs
- ¼ cup panko breadcrumbs
- ⅓ cup finely chopped pine nuts
- ¾ cup freshly grated parmesan cheese, divided
- 8 ounces goat cheese, crumbled
- Preheat the oven to 400 degrees.
- Add the olive oil to a skillet set over medium heat. When hot, add the onions. Cook for about 10 minutes, until lightly browned. Add 3 cloves of the garlic, ½ teaspoon of the salt, ¼ teaspoon of the pepper, the sage, thyme and flour. Mix until well combined and cook for 1 minute, stirring frequently. Add in the broth and simmer for several minutes, until the mixture has thickened slightly. Stir in the balsamic vinegar and half of the parsley. Remove from the heat and set aside.
- Meanwhile, cook the lasagna noodles according to the package directions. Cool with cold water and set aside.
- In a medium bowl, add the pumpkin, eggs, panko, pine nuts, ½ cup of the parmesan, the remaining half of the parsley, the remaining 1 clove garlic, ½ teaspoon salt and ¼ teaspoon pepper. Mix until well combined.
- In an 8×8 inch pan, spread ⅓ of the onion mixture in the bottom. Top with ⅓ of the lasagna noodles (breaking them to fit in the pan as needed), then ⅓ of the pumpkin mixture, and finally ⅓ of the goat cheese. Repeat this process two more times (onion mixture, lasagna noodles, pumpkin mixture, goat cheese). Top the lasagna with the remaining ¼ cup of parmesan cheese. Cover the pan with aluminum foil.
- Bake for 40 to 50 minutes, until the edges are lightly browned and the center is just set. For the last 10 minutes of baking remove the aluminum foil. Remove the lasagna from the oven and let rest for 10 minutes before slicing.
Adapted from Art of the Slow Cooker.