Pumpkin Lasagna with Goat Cheese

Ingredients

• 24 lasagne sheets
• Salt
• 4 tbsp olive oil
• 10 sage leaves
• 1 kg Hokkaido pumpkin (1 Hokkaido pumpkin)
• 30 g butter (2 tbsp)
• 200 ml vegetable broth
• 100 ml dry white wine
• Pepper
• 1 tsp chili powder
• nutmeg
• 100 g peeled hazelnuts
• 300 g goat fresh cheese

Instructions

1. 1.

   Cook lasagne sheets according to package instructions in salted water until al dente. Remove, cool under cold running water, lay on a kitchen towel side by side, pat dry. Brush with 2 tbsp olive oil.

2. 2.

   Wash sage leaves, shake off excess moisture and tear into small pieces. Peel, deseed, and cube pumpkin as desired.

3. 3.

   Heat butter in a pan. Sauté pumpkin cubes over medium heat. Add broth and wine, season with salt, pepper, chili powder, and freshly grated nutmeg. Cover and simmer on low for about 13 minutes until tender. Tip: alternatively steam the pumpkin instead of sautéing.

4. 4.

   Meanwhile, roughly chop hazelnuts and toast them in a dry pan until fragrant. Crumble goat cheese.

5. 5.

   Layer lasagna on six oven-safe dishes: start with one sheet, add some pumpkin, nuts, and cheese, then top with another sheet. Repeat until all ingredients are used, finishing with a sheet of pasta on top.

6. 6.

   Place the dishes in a preheated oven at 150 °C (130 °C fan; gas stove level 1–2) and bake for about 10 minutes.

7. 7.

   Heat remaining oil in a pan. Toss torn sage leaves for 2–3 seconds. Sprinkle lasagna with sage and season with pepper.