Pumpkin and Goat's Cheese Lasagne
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 sage leaves
- 2 onions, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 12 cups cubed pumpkin flesh (this is from a 5-lb pumpkin or about half a decent-sized pumpkin, a proper eating one not the Halloween kind, peeled, seeded, and cut into 1-inch rough cubes)
- 1/3 cup dry vermouth or white wine
- ¼ cup water
- 1 14-oz can diced tomatoes
- Salt and pepper
- 3 cups canned or bottled tomato sauce, preferably organic with no added salt
- 2 cups water
- 2 tablespoons sugar
- 2 tablespoons kosher salt or 1 tablespoon table salt
- good grinding of pepper
- 1 lb soft fresh goat cheese (chèvre)
- 1 ¾ cups whole milk ricotta cheese
- 3 eggs
- Good grating of fresh nutmeg
- 12 fresh lasagne sheets (approx. 1 ¼ lbs)
- ½ lb fresh mozzarella cheese
- 1 cup pine nuts, toasted in a hot dry pan
- Salt and pepper
- This recipe is vegetarian
- Produce
- Garlic (3 cloves)
- Onions (2)
- Pine nuts (1 cup)
- Pumpkin flesh (12 cups)
- Sage, leaves (8)
- Tomatoes (1 14-oz can)
- Condiments
- Tomato sauce, canned or bottled (3 cups)
- Cooking & Baking
- Kosher salt or 1 tablespoon table salt (2 tablespoons)
- Nutmeg, fresh (1 Good grating)
- Olive oil (2 tablespoons)
- Pepper (1 good grinding)
- Salt and pepper (2)
- Sugar (2 tablespoons)
- Pasta & Grains
- Lasagne sheets (approx. 1 1/4 lbs), fresh (12)
- Drinks
- Water (2 1/4 cup)
- Dairy
- Butter (2 tablespoons)
- Goat cheese, soft fresh (1 lb)
- Mozzarella cheese, fresh (1/2 lb)
- Whole milk ricotta cheese (1 3/4 cups)
- Refrigerated
- Eggs (3)
- Beer, Wine & Liquor
- Dry vermouth or white wine (1/3 cup)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published September 4, 2011 (1 year ago).
28 people saved this recipe.
