Golden Harvest Pumpkin and Cheese Lasagna
Experience the delightful fusion of roasted pumpkin and creamy cheese in this Golden Harvest Pumpkin and Cheese Lasagna. A perfect vegetarian centerpiece for your festive table, this dish captures the essence of the holiday season with its comforting layers. Enhanced with a touch of sage and vermouth, and brought to life with a trio of cheeses, this lasagne can stand proudly alongside any festive fare, loved by both vegetarians and meat-eaters alike. Ideal for hosting and celebrating, serve this delightful dish with a crisp salad and crusty bread to soak up the rich tomato and cheese layers. Perfect for Boxing Day and beyond, this lasagna is a versatile crowd-pleaser!
12
Servings
375
Calories
21
Ingredients
Ingredients
olive oil
2 tablespoons
unsalted butter
30 g
sage leaves
8
onions
2 (peeled and finely chopped)
garlic cloves
3 (peeled and minced)
pumpkin
2.25 kg (peeled, deseeded and cut into 3cm cubes)
vermouth or white wine
5 ml
water
60 ml
chopped tomatoes
1200 g (3 cans)
sugar
2 tablespoons
sea salt or table salt
1 tablespoon or 1 teaspoon
freshly ground black pepper
to taste
soft fresh goat's cheese
225 g
cream cheese with garlic and herbs
225 g
grated cheddar cheese
250 g
ricotta cheese
500 g
organic eggs
3 (large)
fresh nutmeg
to taste (good grating)
fresh lasagna sheets
600 g (2 packets)
mozzarella cheese
2 balls (sliced and chopped)
pine nuts
125 g (toasted)
Instructions
1
Preheat your oven to 200C/180C fan/400F/gas 6, placing a baking sheet inside to warm up.
2
Prepare the pumpkin filling by heating the olive oil and butter in a large shallow casserole dish or roasting tin over medium heat. Add sage leaves and fry gently for 2 minutes.
3
Include the finely chopped onions and minced garlic, cooking gently for an additional 10 minutes until softened.
4
Add the pumpkin cubes to the pan, stirring well to coat in the savory oil mix. Pour in the vermouth (or white wine), 60 ml of water, and 400g of chopped tomatoes, mixing well.
5
Roast the mixture in your preheated oven for 30-45 minutes, stirring occasionally, until the pumpkin is tender. Remove from oven, season with salt and pepper to taste, and allow it to cool.
6
Prepare the tomato sauce by mixing together 800g of chopped tomatoes, 500 ml of water, 2 tablespoons of sugar, salt, and freshly ground black pepper in a large bowl or jug.
7
For the cheese layer, beat together the goat's cheese, cream cheese, grated cheddar, and ricotta in a separate bowl. Mix in the eggs and a good grating of fresh nutmeg, seasoning with salt and pepper.
8
Assemble the lasagna in a large roasting tin (approx 36cm x 26cm x 6cm). Pour 500 ml of the prepared tomato sauce across the base.
9
Layer a third of the lasagne sheets over the sauce, making sure they overlap nicely.
10
Spread a third of the cooled pumpkin mixture over the lasagne sheets, and spoon dollops of the cheese mixture on top, spreading gently.
11
Repeat the layering process twice more: lasagne sheets, pumpkin filling, and cheese mixture.
12
Pour the remaining tomato sauce over the top of the layers, allowing it to seep into the lasagna.
13
Slice and scatter the mozzarella balls on the top of the lasagna.
14
Place the lasagna (on the preheated baking sheet) in the oven and cook for 1 hour.
15
Once cooked, remove from the oven and let it rest for 15-30 minutes to settle.
16
Sprinkle toasted pine nuts over the lasagna, slice into squares, and serve.
17
MAKE AHEAD TIP: Prepare the pumpkin filling and cheese layer up to 2 days ahead and store covered in the refrigerator. Assemble and bake when ready to serve.
18
FREEZE AHEAD TIP: Cook and cool the pumpkin filling, then freeze. Thaw in the refrigerator overnight before assembling and cooking the lasagna.
Nutrition Information
29 g
Fat
17 g
Carbs
19 g
Protein
2.5 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Golden Harvest Pumpkin and Cheese Lasagna?
It is a vegetarian lasagna featuring layers of roasted pumpkin, a blend of four cheeses, and a rich tomato sauce, flavored with sage and vermouth.
Is this lasagna recipe vegetarian?
Yes, this is a completely vegetarian dish designed to be a centerpiece for festive meals.
How many servings does this recipe produce?
This recipe makes approximately 12 servings.
What are the primary cheeses used in the cheese layer?
The cheese layer consists of soft fresh goat's cheese, cream cheese with garlic and herbs, grated cheddar cheese, and ricotta cheese.
What temperature should I preheat my oven to?
Preheat your oven to 200C/180C fan/400F or gas mark 6.
Can I use white wine instead of vermouth?
Yes, the recipe allows for either 5 ml of vermouth or white wine to be used in the pumpkin filling.
How long does the pumpkin need to roast before assembly?
The pumpkin cubes should be roasted for 30-45 minutes until they are tender.
Do I need to cook the fresh lasagna sheets before layering?
No, the recipe uses 600g of fresh lasagna sheets which are layered directly into the dish without pre-boiling.
What size roasting tin is recommended for this lasagna?
A large roasting tin measuring approximately 36cm x 26cm x 6cm is ideal for this recipe.
How many layers of pasta and filling are in this dish?
The recipe involves repeating the layering process three times: lasagna sheets, pumpkin filling, and cheese mixture.
How long should the lasagna bake in the oven?
Once assembled, the lasagna should be cooked in the oven for 1 hour.
Why is sugar included in the tomato sauce?
Two tablespoons of sugar are added to the tomato sauce to balance the acidity of the chopped tomatoes.
Can I prepare the components of this lasagna in advance?
Yes, you can prepare the pumpkin filling and the cheese layer up to 2 days ahead and store them in the refrigerator.
Is the pumpkin filling freezer-friendly?
Yes, you can cook and cool the pumpkin filling and then freeze it. Thaw it in the refrigerator overnight before assembling the lasagna.
What is the recommended resting time after baking?
It is recommended to let the lasagna rest for 15-30 minutes after removing it from the oven to allow it to settle.
What are the final garnishes for this dish?
The lasagna is topped with sliced mozzarella before baking and sprinkled with toasted pine nuts just before serving.
What are the calories per serving?
Each serving contains approximately 375 calories.
How much protein is in one serving of this lasagna?
There are 19 grams of protein per serving.
What is the fat content per serving?
Each serving has 29 grams of fat.
How many carbohydrates are in a serving?
There are 17 grams of carbohydrates per serving.
What type of pumpkin is required?
You will need 2.25 kg of pumpkin, which should be peeled, deseeded, and cut into 3cm cubes.
What herbs are used in the pumpkin filling?
The filling uses 8 fresh sage leaves fried in olive oil and butter.
Does the recipe call for specific eggs?
The recipe suggests using 3 large organic eggs for the cheese layer.
What provides the warm spice flavor in the cheese mix?
A good grating of fresh nutmeg is added to the cheese mixture for flavor.
How should I prepare the pine nuts?
The 125g of pine nuts should be toasted before being sprinkled over the finished lasagna.
Can I use table salt instead of sea salt?
Yes, you can use either 1 tablespoon of sea salt or 1 teaspoon of table salt.
What side dishes go well with this lasagna?
It is best served with a crisp salad and crusty bread to soak up the tomato and cheese layers.
How much water is added to the tomato sauce?
500 ml of water is mixed with the chopped tomatoes and sugar for the sauce.
What type of cream cheese is used?
The recipe specifies using cream cheese that is pre-flavored with garlic and herbs.
Is there fiber in this dish?
Yes, there are approximately 2.5 grams of fiber per serving.