Recipes, re-invented from cooking shows
Pumpkin and Goat's Cheese Lasagne
Prep. Time:
Baking Time:
Total Time:
45 mins
1 hour
1 hour 45 mins
Serves:
Serves 12 - 15 (you might want to make half, or even one third as much!)
This recipe is the property of Nigella Lawson and the photograph was taken by Lis Parsons.
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Ingredients
PUMPKIN FILLING
2 x 15ml tablespoons olive oil
30 grams butter
8 sage leaves
2 onions (peeled and finely chopped)
3 cloves garlic (peeled and minced)
2¼ kilograms pumpkin (peeled, deseeded and cut into 3cm /1-in rough cubes) - this is about half a decent-sized pumpkin, a proper eating one, not the Hallowe'een kind. When prepared, it yields just under 2 kilos
75 millilitres vermouth or white wine
1 x 400 grams can chopped tomatoes
Maldon sea salt flakes
pepper
TOMATO SAUCE
1 x 700 grams (700ml) bottle tomato passata
2 x 15ml tablespoons sugar
2 x 15ml tablespoons Maldon sea salt flakes or 1 x 15ml tablespoon table salt
good grinding of pepper
CHEESE LAYER
450 grams soft fresh goat's cheese (chevre)
500 grams ricotta cheese
3 eggs
good grating of fresh nutmeg
600 grams fresh lasagne sheets
2 balls mozzarella
125 grams pinenuts (toasted in a hot dry pan)
Maldon sea salt flakes
pepper
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Instructions
PUMPKIN FILLING
Heat the oil and butter in a shallow casserole and fry the sage leaves over a gentle heat for about 2 minutes.
Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so.
Add the pumpkin pieces, turn well in the oniony oil and, after about 5 minutes, add the vermouth (or wine), 60ml/¼ cup of water and chopped tomatoes. Simmer, covered, for an hour, stirring occasionally so the pumpkin cooks evenly. Taste for seasoning — I tend to add quite a bit of salt here — and leave to cool.
TOMATO SAUCE
Simply pour the passata and 500ml/2 cups of water into a large jug or bowl, and stir in the sugar, salt and pepper, whisking it all together.
CHEESE LAYER
In a separate bowl beat the goat’s cheese and ricotta with the eggs, nutmeg, and salt and pepper to taste.
Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F, slipping in a baking sheet as you do.
ASSEMBLY
To assemble the lasagne, begin by putting 500ml / 2 cups of the cold tomato sauce in the bottom of a roasting tin (measuring approx. 36cm x 26cm x 6cm / 14 x 10 x 2 1/2 inches).
Then layer with a third of the lasagne sheets, overlapping them well (Italians do it with the tin horizontal but the pasta vertical, if that makes sense, but I don't know that it truly matters...). Leave the rest of the tomato sauce aside for the time being.
Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won't cover completely; think more of spreading blobs out. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more — lasagne, pumpkin, and the last of the cheese mixture.
Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers.
Slice and chop the mozzarella balls and dot over the top.
Cook in the oven, on the baking sheet, for 1 hour. Once cooked, take out of the oven and let it stand for 15-30 minutes to make cutting and serving easier. (I love this when it's stood for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesey pool at the bottom of the tin; bread dunked into this is gorgeous.
Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve.
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