Monday, October 17, 2011

Pumpkin Sage Lasagna with Gooey Brie Cheese

There is nothing like starting from scratch, and ending with a clean plate!
Complexity Level:  Easy
I added a few Sea Salt Toasted Pumpkin Seeds on the side
Pumpkin Sage Lasagna with Gooey Brie Cheese
What You Need:

Fresh Pasta:
4 cups Flour
2 tsp Ground Sage

Pumpkin Pine Nut and Brie "Glue"
2 cups Diced Pumpkin, boiled and chilled
4 oz. Brie, rind and all
Pinch Black Pepper
Pinch Crushed Red Pepper Flakes
1/2 tsp Fresh Ground Nutmeg
1/2 tsp Salt
2 Eggs
1 tbsp Olive Oil
2 tbsp Flour
1/4 cup Pine Nuts

Sauteed Pumpkin
2 cups Fresh Pumpkin, finely sliced in 1in quarters
2 tbsp Butter
1 tsp Olive Oil
2 Shallots, minced
2 tbsp Lemon Juice
2 cloves Garlic, minced
1/2 tsp Salt
1/2 tsp Crushed Red Pepper

Also, 4oz. Brie finely sliced to layer in the Lasagna.

To start the fresh pasta, add the salt to the flour, then slowly mix the water into the flour until you have a sticky, crumbled mixture,  Not too moist it sticks and slushes, but moist enough to form and work with.  I used about 3/4 cup water, but all flours and cooking atmospheres are different, so you may ned to eye ball it.

Roll until the dough is a bit thinner than 1/8 inch, and Slice into Lasagna sheets.  Boil 4-5 minutes and place cooked pasta into an Ice Bath to cool.

The "glue" is next.  You will have wanted to boil and chilled the pumpkin so it is not hot.  Add the boiled pumpkin, the pine nuts,  the salt, pepper, and pepper flakes to a blender and blend on chop to combine.  Next add the brie and slowly add the 1 tbsp Olive Oil.  Finally add the flour and eggs.

Finally, saute the pumpkin.  Add the butter and olive oil in a large skillet and melt.  Next add the pumpkin, shallots, lemon juice, and garlic, along with the salt and crushed red pepper, and saute about 10-15 minutes.  The pumpkin should turn slightly translucent and the shallots golden brown.

 FInally layering and baking the lasagna.  Do not give up yet-- this is amazing!  Place 1 tsp of the "Glue" with 1/2 tsp Olive oil in the bottom of a loaf or 8X8 pan.  Place a layer of noodles, top with the "glue" next add the sauteed pumpkin, and top with sliced brie.  Repeat with more noodles, glue, pumpkin, and cheese.  Add as many layers as you choose, finishing the top with brie.  If you are a huge fan of Sage, lightly sprinkle a pinch of sage on each new layer of noodles.  I did, and it was a great idea!

Bake at 350 degrees Fahrenheit for 1 hour, remove and let sit 30 minutes.  Serve with garlic toast and a glass of wine.  Also awesome with a seasonal fall brew!

While baking, because of the eggs in the "glue" this will raise.  But have no fear, it is going to be OK.  In fact, your neighbors may smell the brie and sage, and come over with a bottle of wine and forks to share!




  1. This lasagna looks great, especially with all that brie!

  2. This sounds delicious. Such a great twist on a family favorite. I'll have to have guests over to make this one!

  3. It was amazing. I drizzled it with a parsley oil to give it that green pop as pictured. But man, this was super tasty. Its really good to top it with some parmesan cheese too! I hope you find it well :)


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