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: 2 tbsp extra virgin olive oil; 1 tsp toasted pumpkin seed oil; 50 g/1¾ oz soft goats’ cheese log, such as Golden Cross, rind removed, crumbled; 1 tbsp toasted pumpkin seeds; 1 rosemary sprig; 1 tbsp Chardonnay vinegar or white wine vinegar; sea salt and freshly ground black pepper; 300 g/10½ oz soft goats’ cheese log, such as Golden Cross, rind removed, crumbled; 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; 2 pinches of toasted pumpkin seeds; 75 g/2½ oz lamb’s lettuce leaves; 1 tbsp toasted pumpkin seed oil; 100 g/3½ oz firm ewes’ cheese, such as Ossau Iraty, diced; 40 g/1½ oz unsalted butter; 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
Gluten-free
Vegetarian

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