Goat cheese and pumpkin Lasagna

Again… a quick and easy recipe for all those busy moms who still love inviting guests! As some of my Instagram followers have requested after seeing the pictures, I finally found the moment to write the goat cheese and pumpkin lasagna recipe I had promised!

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Although the pumpkin season is over in our part of the world… some might be about to begin! And for those who did like us or bought our packs, you can still enjoy the recipe. For those who are not aware, when our harvested pumpkins were about to spoil, I started peeling, cutting and packing them. We froze enough packs to be able to eat organic pumpkin from our orchard until october when the new harvest arrives. Those we did not need were sold in local shops or sold online and sent direct from our farm to the homes.

I won’t take longer, following is the recipe! I hope you will enjoy it as much as we do!!

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Ingredients:

  • 1 Package of Candyliving Pumpkin – (800gr)
  • 250 gr of onion cut into thin strips or dices.
  • 125gr of goat cheese in pieces.
  • 6 slices of lasagne
  • Olive oil
  • Grated cheese
  • Salt and pepper

Ingredients for the sauce:

  • 50gr of goat cheese
  • 200ml cream
  • Salt and pepper

1. Put a couple of tablespoons of olive oil in a frying pan, cook the pumpkin at very low temperature, with salt and pepper. The pumpkin is ready when you can squash it with the fork.

2. In a different pan we golden the onion. Then you add the onion to the pumpkin and add the goat cheese. Blend at a very low temperature.

3. In the mean time cook the lasagna plaques in salty water.

4. For the sauce: we put a spoon of olive oil in a pan (low fire). We add the cream (salt and pepper)  and goat cheese in dices. We mix until the cheese melts and blends with the cream. (keep mixing until it thickens a little bit.

5. Take an oven tray. Paint with butter and then start preparing the lasagna. A layer of pasta, then add some of the pumpkin mix and some of the sauce and another layer of pasta. Keep adding as much layers as you want. Once you put the last layer of pasta, add some sauce on top and then some grated cheese.

Add it to the preheated oven at 180ºC during 15 min and then 5 more minutes cooking au gratin.

_IAL8134

_IAL8149-laura

_IAL8107

Photography by Mercè Rial

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Lassanya de Carbassa i formatge de cabra

Una vegada més… una recepta fàcil i ràpida per tots aquells que tinguin una vida molt ocupada però que els encanti tenir convidats a casa!

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Aquesta és una recepta ideal per fer durant la època de carbasses, tardor i hivern. Per als que ens compreu carbases de Masia Escrigas o paquets de carbassa tallada també les podeu congelar i en podreu gaudir durant qualsevol època de l’any.

Us passo a continuació la recepta! Espero que la disfruteu tant com jo!

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Ingredients:

800 gr de carbassa pelada
250 gr de ceba tallada en tires fines o daus.
125 gr de formatge de cabra a trossos.
Pasta de lasanya
Oli d’oliva
Formatge ratllat per gratinar
Sal i pebre

Ingredients per la salsa:

  • 50gr de formatge de cabra
  • 200ml nata
  • Sal i pebre

1. Posa un parell de cullerdes soperes d’oli d’olia en una paella i fregeix la carbassa a temperatura baixa amb sal i pebre al gust. Sabreu que està prou cuita quan la pogueu esclafar amb una forquilla.

2. En una altra paella fer la ceba fins que sigui daurada. Després posa la ceba amb la cabrassa i afageix el formatge de cabra. A temperatura ben baixa anar barrejant.

3. Mentrestant posa les plaques de pasta de lasanya dins aigua calenta.

4. Per la salsa: posem una cullerada d’oli d’oliva en una paella a foc lent. Afegim la nata, sal i pebre al gust i els daus de formatge de cabra. Barrejem fins que aquests es desfan i queden barrejats amb la nata. Continuar remenant fins que la salsa queda una mica espessa.

5. Preparar una plata de forn. Untar amb mantega i començar a montar la lassanya. Una capa de pasta, una capa de carbassa, una mica de salsa i una capa de pasta. Pots fer tants pisos com vulguis. Un cop posis la última capa de pasta, afageix salsa a sobre i el formatge rallat per gratinar.

Posar al forn ja calent a 180ºC durant uns 15 minuts aproximadament i uns 5 minuts més a gratinar.

_IAL8134

_IAL8149-laura

_IAL8107

Photography by Mercè Rial

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Goat cheese and pumpkin Lasagna

Again… a quick and easy recipe for all those busy moms who still love inviting guests! As some of my Instagram followers have requested after seeing the pictures, I finally found the moment to write the goat cheese and pumpkin lasagna recipe I had promised!

_IAL8064.jpg

Although the pumpkin season is over in our part of the world… some might be about to begin! And for those who did like us or bought our packs, you can still enjoy the recipe. For those who are not aware, when our harvested pumpkins were about to spoil, I started peeling, cutting and packing them. We froze enough packs to be able to eat organic pumpkin from our orchard until october when the new harvest arrives. Those we did not need were sold in local shops or sold online and sent direct from our farm to the homes.

I won’t take longer, following is the recipe! I hope you will enjoy it as much as we do!!

_IAL8152

Ingredients:

  • 1 Package of Candyliving Pumpkin – (800gr)
  • 250 gr of onion cut into thin strips or dices.
  • 125gr of goat cheese in pieces.
  • 6 slices of lasagne
  • Olive oil
  • Grated cheese
  • Salt and pepper

Ingredients for the sauce:

  • 50gr of goat cheese
  • 200ml cream
  • Salt and pepper

1. Put a couple of tablespoons of olive oil in a frying pan, cook the pumpkin at very low temperature, with salt and pepper. The pumpkin is ready when you can squash it with the fork.

2. In a different pan we golden the onion. Then you add the onion to the pumpkin and add the goat cheese. Blend at a very low temperature.

3. In the mean time cook the lasagna plaques in salty water.

4. For the sauce: we put a spoon of olive oil in a pan (low fire). We add the cream (salt and pepper)  and goat cheese in dices. We mix until the cheese melts and blends with the cream. (keep mixing until it thickens a little bit.

5. Take an oven tray. Paint with butter and then start preparing the lasagna. A layer of pasta, then add some of the pumpkin mix and some of the sauce and another layer of pasta. Keep adding as much layers as you want. Once you put the last layer of pasta, add some sauce on top and then some grated cheese.

Add it to the preheated oven at 180ºC during 15 min and then 5 more minutes cooking au gratin.

_IAL8134

_IAL8149-laura

_IAL8107

Photography by Mercè Rial

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.