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Home Pompoen- & Salielasagne met Geitenkaas

Autumn Vegetarian Lasagne Pumpkin Goat cheese Comfort food Family Casserole

Pumpkin and sage are a classic pairing you'll want to make every autumn. Add soft goat cheese and you have a lasagne that will quiet the whole table. This recipe is vegetarian, full of flavor and easier to make than you think. For this, use a good baking dish that distributes heat evenly so each layer cooks perfectly and the top browns beautifully.

x_ckl_recipe_markerPumpkin- & Sage Lasagne with Goat Cheese A rich, vegetarian lasagne with creamy pumpkin, crispy sage and soft goat cheese. Perfect for a cozy autumn dinner with family or friends. How to make pumpkin & sage lasagne with goat cheese? Main course Italian-inspired 4 to 6 people 30 min 45 min 10 min 85 min

Preheat the oven to 200°C (fan 180°C).
Peel the pumpkin, remove the seeds and cut the flesh into cubes of about 2 cm. Spread them on a baking sheet, drizzle with olive oil, sprinkle with salt, pepper and a pinch of nutmeg, and roast for 20 to 25 minutes in the oven until soft and lightly golden. Then remove from the oven and reduce the oven temperature to 190°C.
Meanwhile make the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and stir well for 1 to 2 minutes to form a light roux. Gradually pour in the milk while stirring. Let the sauce simmer over low heat for 5 minutes until it thickens. Season with salt, pepper and nutmeg and set aside.
Heat a splash of olive oil in a frying pan over medium heat. Add the sage leaves and fry them for 1 to 2 minutes until crispy. Remove them from the pan and drain on kitchen paper. In the same fat, sauté the shallot and garlic until translucent, then add the roasted pumpkin cubes and roughly mash them with a fork so you get a slightly coarse purée. Season further with salt and pepper.
Spoon a layer of béchamel sauce onto the bottom of the baking dish. Place a layer of lasagne sheets on top. Spread some of the pumpkin mixture over them, crumble some goat cheese on top and add a few crispy sage leaves. Spoon some béchamel over that. Repeat this process until all the ingredients are used, finishing with a layer of béchamel.
Evenly sprinkle the grated Parmesan over the top layer of béchamel. Crumble the remaining goat cheese over it and place the last crispy sage leaves on top.
Cover the baking dish with aluminium foil and bake for 25 minutes in the oven at 190°C. Then remove the foil and bake for another 15 to 20 minutes until the top is golden brown and bubbling.
Remove the lasagne from the oven and let it rest for 10 minutes before slicing. This keeps the layers intact when serving. Optionally garnish with a few fresh sage leaves and a drizzle of olive oil.

Autumn Vegetarian Lasagne Pumpkin Goat cheese Comfort food Family Casserole 800 g pumpkin (e.g. butternut or winter squash) 12 to 15 lasagne sheets (pre-dried) 250 g soft goat cheese (crumbled) 50 g Parmesan cheese (grated) 20 fresh sage leaves 2 shallots (finely chopped) 2 garlic cloves (finely chopped) 3 tbsp olive oil Salt and freshly ground pepper to taste Pinch of nutmeg For the béchamel sauce: 60 g butter 60 g flour 800 ml whole milk Salt, pepper and nutmeg to taste Baking dish (large, approx. 4 liters) Baking sheet Saucepan Frying pan Fork or masher Cutting board Chef's knife Grater Aluminium foil Ladle Sauce pan saucepan Peeling & Cutting peeling-and-cutting Frying Pan frying-pan Cosy & Trendy Oven dish Yara - Black - 26 x 24 x 5 cm / 1.75 liters Cosy & Trendy ["Ovenschaal"] Endive from the Oven with Ham and Cheese foodies-witlof-uit-de-oven-met-ham-en-kaas Semmelknödel foodies-semmelknodel Creamy gnocchi with gorgonzola, spinach and walnuts foodies-romige-gnocchi-met-gorgonzola-spinazie-en-walnoten Potato gratin with cream and cheese foodies-aardappelgratin-met-room-en-kaas

Recipe

Pumpkin- & Sage Lasagne with Goat Cheese

A rich, vegetarian lasagne with creamy pumpkin, crispy sage and soft goat cheese. Perfect for a cozy autumn dinner with family or friends.

Course	Main course
Kitchen	Italian-inspired
Servings	4 to 6 people

Preparation time

Preparation time	30 min
Time in oven	45 min
Stiffen up min.	10 min
Total	85 min

Equipment

Baking dish (large, approx. 4 liters)
Baking sheet
Saucepan
Frying pan
Fork or masher
Cutting board
Chef's knife
Grater
Aluminium foil
Ladle

Ingredients

800 g pumpkin (e.g. butternut or winter squash)
12 to 15 lasagne sheets (pre-dried)
250 g soft goat cheese (crumbled)
50 g Parmesan cheese (grated)
20 fresh sage leaves
2 shallots (finely chopped)
2 garlic cloves (finely chopped)
3 tbsp olive oil
Salt and freshly ground pepper to taste
Pinch of nutmeg
For the béchamel sauce:
60 g butter
60 g flour
800 ml whole milk
Salt, pepper and nutmeg to taste

How to make pumpkin & sage lasagne with goat cheese?

Preheat the oven to 200°C (fan 180°C).
Peel the pumpkin, remove the seeds and cut the flesh into cubes of about 2 cm. Spread them on a baking sheet, drizzle with olive oil, sprinkle with salt, pepper and a pinch of nutmeg, and roast for 20 to 25 minutes in the oven until soft and lightly golden. Then remove from the oven and reduce the oven temperature to 190°C.
Meanwhile make the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and stir well for 1 to 2 minutes to form a light roux. Gradually pour in the milk while stirring. Let the sauce simmer over low heat for 5 minutes until it thickens. Season with salt, pepper and nutmeg and set aside.
Heat a splash of olive oil in a frying pan over medium heat. Add the sage leaves and fry them for 1 to 2 minutes until crispy. Remove them from the pan and drain on kitchen paper. In the same fat, sauté the shallot and garlic until translucent, then add the roasted pumpkin cubes and roughly mash them with a fork so you get a slightly coarse purée. Season further with salt and pepper.
Spoon a layer of béchamel sauce onto the bottom of the baking dish. Place a layer of lasagne sheets on top. Spread some of the pumpkin mixture over them, crumble some goat cheese on top and add a few crispy sage leaves. Spoon some béchamel over that. Repeat this process until all the ingredients are used, finishing with a layer of béchamel.
Evenly sprinkle the grated Parmesan over the top layer of béchamel. Crumble the remaining goat cheese over it and place the last crispy sage leaves on top.
Cover the baking dish with aluminium foil and bake for 25 minutes in the oven at 190°C. Then remove the foil and bake for another 15 to 20 minutes until the top is golden brown and bubbling.
Remove the lasagne from the oven and let it rest for 10 minutes before slicing. This keeps the layers intact when serving. Optionally garnish with a few fresh sage leaves and a drizzle of olive oil.

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A good baking dish really makes a difference with a lasagne like this. Even heat distribution ensures every layer cooks through, from the base to the golden top. Choose a ceramic or earthenware dish: they retain heat well, last a long time and also look lovely on the table.

Have lasagne left over? Store portions in the fridge and reheat them the next day in the oven or microwave. Want to get ahead? Assemble the lasagne, cover it and keep it in the fridge for up to 24 hours before baking. That way you'll always have a tasty meal on busy days.