Autumn is well and truly here! The nights are getting darker, the air is getting crisper, and pumpkins are EVERYWHERE! If you do get one to carve and you’re reading this, PLEASE eat the insides, don’t let them go mouldy. We waste so many pumpkins every year and they’re not even hard to cook. This lasagne is a bit more advanced, but at the very least you can roast the flesh and blend with stock and some chilli to make a warming soup. If you’re looking at this recipe and it’s not autumn, you can substitute with butternut squash or sweet potato which are both pretty much available year round!
Anyway onto the goods. Shout out to my homegirl Nigella Lawson who’s recipe this is based on, but, I didn’t have any eggs, or mozzarella, and didn’t want it to be quite as rich as hers, so I’ve paired it back and also added kale into my tomato layer because it was just sitting in my fridge and needed using!
It does take a while to make, but you can prepare each layer in advance (pumpkin, tomato and the bechemel) so you don’t have to do it all at once.
Pumpkin and Goat Cheese Lasagne
- 1 medium pumpkin
- 1 white onion
- 1 red pepper
- 2 cans chopped tomatoes
- 4-5 handfuls fresh kale
- 1 clove garlic, minced
- 2 tsp dried sage
- 100ml white wine
- Approx 300g soft goat cheese
- 50g parmesan
- 1/2 teaspoon grated nutmeg
- 50g butter
- 50g flour
- 1/2 pint milk
- Lasagne sheets
- Salt and pepper to taste
Preheat the oven to 180c. Cut and gut the pumpkin, keeping the seeds for roasting later if you fancy it. Slice into chunks, skin on, and place on a roasting tray as they are (no oil needed) in a hot oven around 180 degrees for 30-40 minutes or until tender. Keep the oven on as you’ll be needing it later!
Once the pumpkin is cooked, you can slide it away from its skin and gently mash into a soft texture, leaving some lumps. Dice up the onion and garlic and pepper and throw them all in a pan with a bit of oil, cooking down for ten mins or so until soft. Add the pumpkin, sage and the white wine and simmer until the alcohol has cooked off.
For the tomato sauce, simply simmer the chopped tomatoes with a little seasoning and the kale for 3 minutes until the kale has wilted. You don’t want to reduce this down too much as the lasagne pasta needs plenty liquid to cook.
To make the white sauce, melt the butter before adding the flour and stirring to combine. Gradually add the milk, whisking slowly until thickened. Season to taste.
Slice up the goats cheese into even slices, or if using the dippy oozy type, remove as much rind as you can. Assemble while all ingredients are still hot – a layer of pumpkin first, then tomato, then cheese, white sauce, then pasta, and repeat twice. If its looking dry, add 1/4 cup of water around the edges of the pasta. On the last layer, finish with the pasta and cover this in the white sauce, goats cheese, parmesan, black pepper and nutmeg. Pop in the oven, be wary that the goats cheese can catch quite easily so it’s a good idea to cover it for the first 30 mins of cooking before letting brown for a further 20 mins (unless you like lil’ brown burnt bits of goats cheese like I do!)