PUMPKIN & GOAT’S
CHEESE LASAGNE

PUMPKIN & GOAT’S
CHEESE LASAGNE
PREP + COOK TIME 3 HOURS SERVES 8
3.4kg butternut pumpkins, halved
lengthways (see notes)
1/4 cup (60ml) extra virgin olive oil
4 medium leeks (1.4kg), sliced thinly
4 cloves garlic, crushed
½ teaspoon ground nutmeg
1kg firm ricotta
3 egg yolks
1 teaspoon finely grated lemon rind
11/4 cups (100g) finely grated
parmesan
1 cup (250ml) pouring cream
1/4 cup finely chopped fresh
sage leaves
1½ tablespoons finely chopped
fresh chives
6½ fresh lasagne sheets
150g soft goat’s cheese, crumbled
ROCKET & PEPITA SALAD
2 teaspoons lemon juice
1 teaspoon wholegrain mustard
1½ tablespoons extra virgin olive oil
100g baby rocket leaves
1/4 cup pepitas (pumpkin seed
kernels), toasted
1 Preheat oven to 200°C/180°C fan.
2 Divide pumpkin halves, skin-side
up, between two large oven trays;
drizzle each pumpkin half with the
oil. Season. Cover with foil; bake for
2 hours or until very tender. Cool.
Remove seeds, then peel away skin.
Working in batches, place pumpkin
in a large sieve over a bowl; leave to
drain excess liquid, reserve. Transfer
pumpkin to a bowl; mash with a
potato masher.
3 Heat remaining oil in a large
saucepan over medium heat; cook
leek and garlic, stirring occasionally,
for 10 minutes or until soft. Combine
leek mixture, mashed pumpkin,
nutmeg and reserved pumpkin liquid.
Season to taste.
4 Process ricotta, egg yolks and
rind, in batches until smooth. Add
1 cup (80g) of parmesan and the
cream, pulse until just combined.
Stir in herbs. Season.
5 Oil a 3.5-litre (14-cup) ovenproof
dish, around 24cm x 30cm x 6cm.
Place 2 lasagne sheets in base of
dish. Spoon over a third of the ricotta
mixture; smooth the surface. Top
with half pumpkin mixture. Repeat
layers, then top with 2½ lasagne
sheets and another third of ricotta
mixture. Sprinkle with goat’s cheese
and remaining parmesan. Cover with
a layer of baking paper, then foil.
(The lasagne will have three layers
of pasta, two layers of pumpkin and
three layers of ricotta mixture.)
6 Bake lasagne for 50 minutes.
Remove foil and paper; bake for
a further 15 minutes or until golden
and hot. Stand 10 minutes.
7 Meanwhile, make rocket and
pepita salad.
8 Serve lasagne with salad.
ROCKET & PEPITA SALAD
Combine juice, mustard and oil
in a large bowl; season to taste.
Add rocket and pepitas; toss gently
to combine.

The Australian Womens Weekly Food 2019

picture / cuisine.journaldesfemmes.fr

Recette de Lasagnes blanches aux 3 fromages (comté, chèvre & bleu)

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