Tag: IFC

Chèvre and Pumpkin Lasagna

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.