Pumpkin & Goats’ Cheese Lasagne

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in

French Countryside Cooking

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

Method

  1. 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.
  2. Put the cubed pumpkin in a saucepan with the milk, half the cream, the rosemary sprig and the nutmeg and