Lasagna with Pumpkin, Goat's Cheese and Hazelnuts

 


Lasagna with Pumpkin, Goat's Cheese and Hazelnuts

Hokkaido squash 1, approx 800 g

Butter 2 tbsp

Hazelnuts 150 g, blanched

Goat's cheese 200 g

Vegetable stock 100 ml

White wine 50 ml, dry

Chili pepper 1 good pinch

Salt

Nutmeg

Pepper

Lasagna 16 sheets

Oil 2 tbsp

Sage 1 - 2 sprigs

Preparation

Cook the lasagne sheets in plenty of boiling, salted water with 2 tbsp oil, until al dente. Carefully take out of the water and lay separately on a board.

Wash the sage and shake dry. Chop about 8 leaves. Peel, deseed and dice the squash. Heat the butter and briefly saute the squash. Add the stock and white wine. Season with salt and pepper and add chilli powder and nutmeg to taste. Simmer until the squash is soft.

Roughly chop the hazelnuts and toast in a dry frying pan. Crumble the goat's cheese.

Arrange the ingredients in layers on ovenproof plates, starting with a sheet of lasagne, then squash, nuts, cheese, another sheet of lasagne etc.... and finish with a sheet of lasagne.

Scatter with sage leaves and put into preheated oven (150 °C) for 10-15 minutes. Serve hot.

 

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