Pumpkin- & Sage Lasagne with Goat Cheese

A rich, vegetarian lasagne with creamy pumpkin, crispy sage and soft goat cheese. Perfect for a cozy autumn dinner with family or friends.

📝 Ingredients

• 800 g pumpkin (e.g. butternut or winter squash)
• 12 to 15 lasagne sheets (pre-dried)
• 250 g soft goat cheese (crumbled)
• 50 g Parmesan cheese (grated)
• 20 fresh sage leaves
• 2 shallots (finely chopped)
• 2 garlic cloves (finely chopped)
• 3 tbsp olive oil
• Salt and freshly ground pepper to taste
• Pinch of nutmeg
• For the béchamel sauce:
• 60 g butter
• 60 g flour
• 800 ml whole milk
• Salt, pepper and nutmeg to taste

👨‍🍳 Instructions

1. 1Preheat the oven to 200°C (fan 180°C).Peel the pumpkin, remove the seeds and cut the flesh into cubes of about 2 cm. Spread them on a baking sheet, drizzle with olive oil, sprinkle with salt, pepper and a pinch of nutmeg, and roast for 20 to 25 minutes in the oven until soft and lightly golden. Then remove from the oven and reduce the oven temperature to 190°C.Meanwhile make the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and stir well for 1 to 2 minutes to form a light roux. Gradually pour in the milk while stirring. Let the sauce simmer over low heat for 5 minutes until it thickens. Season with salt, pepper and nutmeg and set aside.Heat a splash of olive oil in a frying pan over medium heat. Add the sage leaves and fry them for 1 to 2 minutes until crispy. Remove them from the pan and drain on kitchen paper. In the same fat, sauté the shallot and garlic until translucent, then add the roasted pumpkin cubes and roughly mash them with a fork so you get a slightly coarse purée. Season further with salt and pepper.Spoon a layer of béchamel sauce onto the bottom of the baking dish. Place a layer of lasagne sheets on top. Spread some of the pumpkin mixture over them, crumble some goat cheese on top and add a few crispy sage leaves. Spoon some béchamel over that. Repeat this process until all the ingredients are used, finishing with a layer of béchamel.Evenly sprinkle the grated Parmesan over the top layer of béchamel. Crumble the remaining goat cheese over it and place the last crispy sage leaves on top.Cover the baking dish with aluminium foil and bake for 25 minutes in the oven at 190°C. Then remove the foil and bake for another 15 to 20 minutes until the top is golden brown and bubbling.Remove the lasagne from the oven and let it rest for 10 minutes before slicing. This keeps the layers intact when serving. Optionally garnish with a few fresh sage leaves and a drizzle of olive oil.