Wednesday, January 5, 2011

Pumpkin + Goat Cheese Lasagna

Sometimes you just have a craving for something strange. This dish was the perfect solution to one such night late in October. I blame all the pumpkins lit up with their angry toothless mocking faces. So I baked one into a lasagna. Take that pumpkins.


1 pound dried lasagna noodles

Goat Cheese Bechamel Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 ounces fresh creamy goat cheese, freshly grated Parmesan cheese or mascarpone
1/2 teaspoon salt
Pinch freshly grated nutmeg

Pumpkin and Goat Cheese Filling:
29-ounce can pumpkin purée
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
1/8 teaspoon freshly grated nutmeg
1/2 cup breadcrumbs
1/2 cup mascarpone
1/4 cup freshly grated Parmesan cheese
1/4 cup brown sugar
2 tablespoons fresh creamy goat cheese
1 tablespoon salt
1/2 teaspoon freshly ground black pepper

1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese

First, 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 eight 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 Goat Cheese Bechamel Sauce: In a large saucepan over low heat, melt the butter. Continuously stirring with a wire whisk, sprinkle in the flour; continue cooking, constantly stirring, for five minutes. Briskly whisking, slowly pour in the milk. Stir in the goat cheese, salt and pinch of nutmeg. Bring to a gentle simmer and continue cooking, frequently stirring, until thick and creamy, about 10 minutes. Remove from the heat, and set aside.

To make the Pumpkin and Goat Cheese 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.

For the lasagna assembly: Preheat the oven to 400 degrees. 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.

Serves 10 as an appetizer, six as a main course.

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