Pumpkin & Goats’ Cheese Lasagne

Name: Pumpkin & Goats’ Cheese Lasagne
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 100 g/3½ oz firm ewes’ cheese, such as Ossau Iraty, diced; 1 tbsp toasted pumpkin seed oil; 1 tbsp toasted pumpkin seeds; 50 g/1¾ oz soft goats’ cheese log, such as Golden Cross, rind removed, crumbled; 2 pinches of toasted pumpkin seeds; sea salt and freshly ground black pepper; 1 tsp toasted pumpkin seed oil; 1 tbsp Chardonnay vinegar or white wine vinegar; 2 tbsp extra virgin olive oil; 300 g/10½ oz soft goats’ cheese log, such as Golden Cross, rind removed, crumbled; 40 g/1½ oz unsalted butter; 75 g/2½ oz lamb’s lettuce leaves; 100 ml/3½ fl oz/scant ½ cup full-fat milk; 2 kg/4 lb 8 oz pumpkin, skin removed and deseeded; 500 ml/17 fl oz/2 cups whipping cream; 1 rosemary sprig; a pinch of freshly grated nutmeg

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

This “lasagne” is made with very thin layers of pumpkin, rather than pasta. For me, goats’ cheese is perfect with pumpkin, while the addition of pumpkin seeds and a drizzle of pumpkin oil make this a delicate, light and surprisingly lovely meal.

Ingredients

2 kg/4 lb 8 oz pumpkin, skin removed and deseeded
100

Main course
Vegetarian
Gluten-free

Method

Cut a 13 x 7.5cm/5 x 3in rectangle 5cm/2in thick from the pumpkin, then cut it into 12 x 2mm/1/16in slices using a mandolin or sharp knife. Chop the remaining pumpkin (about 750 g/1 lb 10 oz) into bite-sized cubes.
Put the cubed pumpkin in a saucepan with the milk, half the cream, the rosemary sprig and the nutmeg and cook over a very low heat for 10–15 minutes un