Pumpkin And Goat Cheese Lasagna

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From wolfgang puck. make sure to let baked lasagna sit for 10 minutes to let layers settle, for easier serving. serve with a green salad and crusty bread. can also be served as an appetizer (serves 10)

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Steps

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Prepare the lasagna noodles: bring a large pot of lightly salted water to a boil and fill a large mixing bowl with ice and water.

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Boil the noodles until al dente , tender but still very chewy , about 8 minutes.

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Drain them and immediately transfer to the bowl of ice water.

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Lightly oil a baking sheet with some olive oil.

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Drain the noodles from the ice water and arrange them in a single layer on the baking sheet , not overlapping.

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Set aside.

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While the noodles are cooking , start the bechamel sauce: in a large saucepan over low heat , melt the butter.

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Stirring continuously with a wire whisk , sprinkle in the flour.

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Continue cooking , stirring constantly , for 5 minutes.

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Whisking briskly , slowly pour in the milk.

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Stir in the goat cheese , salt and pinch of nutmeg.

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Bring to a gentle simmer and continue cooking , stirring frequently , until thick and creamy , about 10 minutes.

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Remove from the heat and set aside.

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To make the filling: in a large mixing bowl , combine the pumpkin.

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Ingredients

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dry lasagna noodle, unsalted butter, all-purpose flour, whole milk, fresh goat cheese, salt, nutmeg, canned pumpkin puree, fresh thyme leave, fresh sage leaf, breadcrumbs, mascarpone, parmesan cheese, brown sugar, fresh ground black pepper