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Pumpkin and Goat's Cheese Lasagne

Pumpkin and Goat's Cheese Lasagne Recipe

  • 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
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 681kcal (34%)
Total Fat 48g (74%)
Saturated Fat 26g (128%)
Cholesterol 148mg (49%)
Total Carbohydrate 44g
Dietary Fiber 3g
Sugars 8g
Protein 22g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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