Courtesy of Lisa Bean, who brought this dish to our annual meeting on 11/3/12.
Chevre and Pumpkin Lasagna
Adapted from Andrew Schloss, Art of the Slow Cooker
3 T olive oil
3 large onions halved and sliced thin
4 cloves of garlic minced
1 ½ t kosher salt
¾ t ground pepper
1 t dried sage
1 t dried thyme
pinch of red pepper flakes
1 T flour
1 ½ c vegetable broth
2 T balsamic vinegar
¼ c chopped parsley
1 can pumpkin puree (15 oz)
2 large eggs
¼ c seasoned bread crumbs
1/3 chopped pine nuts
¾ c grated Parmesan cheese
12 cooked lasagna noodles
8 oz fresh chevre broken into small pieces
Heat 2 T oil in skillet add onions and cook until lightly browned (10 min). Add 3/4ths of garlic, 1 t salt, ½ t pepper, sage, thyme, red pepper and flour, stir until onions well coated – (one Minute) add vegetable broth slowly and stir until slightly thickend – add vinegar and half the parsley set aside.
Mix, pumpkin, eggs, bread crumbs, pine nuts , remaining parsley and garlic, 1/2 t of salt and one ¼ t of pepper in a separate bowl.
Coat lasagna pan with olive oil. Spoon ¼ of onions on bottom , top with three lasagna noodles, then 1/3 of pumpkin, one third of the chevre , one third of remaining onions, repeat twice – last layer should be noodles. Cover and bake for one hour at 350 – for last 10 or 15 minutes uncover and top with remaining parmesan cheese.