Pumpkin and goat's cheese lasagne

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(PHOTO: Magazine Features)
(PHOTO: Magazine Features)
Prep Time: 3 hours
Cooking Time:
  • 3 - medium butternuts, halved lengthways
  • 60ml - extra virgin olive oil
  • 4 - medium leeks (1,4kg), thinly sliced
  • 4 - garlic cloves, crushed
  • 2,5ml - ground nutmeg
  • - salt and pepper to taste
  • 1kg - firm ricotta cheese
  • 3 - egg yolks
  • 5ml - finely grated lemon rind
  • 100g - finely grated Parmesan cheese
  • 250ml - pouring cream
  • 60g - finely chopped fresh sage leaves
  • 22,5g - finely chopped fresh chives
  • 6½ - fresh lasagne sheets
  • 150g - soft goat’s cheese, crumbled
  • 10ml - lemon juice
  • 5ml - wholegrain mustard
  • 22,5ml - extra virgin olive oil
  • - salt and freshly ground black pepper to taste
  • 100g - baby rocket leaves
  • 60 - pumpkin seed kernels, toasted

1. Lasagne Divide the pumpkin halves, skin side up, between two large oven trays. Drizzle half the oil over. Season with salt and pepper then cover with foil and bake for 2 hours or until tender. Set aside to cool.

2. Remove the seeds, then peel away the skin. Working in batches, put the pumpkin in a large sieve over a bowl to drain excess liquid, which you reserve. Transfer the pumpkin to a bowl and mash with a potato masher.

3. Heat the remaining oil in a large saucepan over medium heat. Cook the leeks and garlic, stirring occasionally, for 10 minutes or until soft. Combine the leek mixture, pumpkin, nutmeg and pumpkin liquid. Season with salt and pepper.

4. Add the ricotta cheese, egg yolks and lemon rind in batches to a food processor and pulse until smooth. Add 250ml (1c) Parmesan cheese and the cream and pulse until just combined. Stir in the herbs. Season with salt and pepper.

5. Oil a 3,5-litre (24x30x 6cm) ovenproof dish. Put 2 lasagne sheets in the base of the dish. Spoon over a third of the ricotta mixture and smooth the surface. Top with half the pumpkin mixture. Repeat layers, then top with 2½ lasagne sheets and another third of the ricotta mixture. Sprinkle the goat’s cheese and remaining Parmesan cheese over. Cover with a layer of baking paper, then foil.

6. Bake the lasagne for 50 minutes. Remove the foil and paper then bake for another 15 minutes or until golden and hot. Set aside to cool.

7. Rocket & pumpkin seed salad In a large bowl combine the lemon juice, mustard and oil. Season with salt and pepper. Add the rocket and pepitas then toss to combine. Serve with the lasagne.

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