This Fall lasagna is not your typical meat and bechamel lasagna, classics are delicious but why not try something more seasonal? First roast up cubed squash with spices and hazelnuts and that becomes your basic sauce. Then wilt the kale into some tomatoes and start layering your sauces with your noodles, putting goat’s cheese and mozzarella into the layers. The roasted hazelnuts are so rich, and they really bring out the nuttiness in both the squash and the kale creating a delicious and healthy seasonal treat.
Confession time. Sometimes things are not what they seem to be. This lasagna is actually a soup, look closely and see if you can spot it. Can you see it? You see, I made a roasted hazelnut and kabocha squash soup last week but it was too rich and too thick. It is amazing how rich the flavours of roasted hazelnuts and squash are. I knew it would go well with goat’s cheese and it worked perfectly as a lasagna.
(makes one 9×9 lasagna)
1/4 kabocha squash peeled and cubed
1 small onion, peeled and chopped into chunks
1 teaspoons olive oil
1/2 teaspoon whole coriander
salt and pepper
1/4 cup whole raw hazelnuts
1 cup stock
1 tablespoon minced fresh parsley
1 bunch kale, washed, ribs removed and roughly chopped
1 small can crushed tomatoes
1 package whole wheat lasagna
1 package goat cheese (125g)
1/2 cup grated mozzarella
First make the squash and hazelnut filling:
Preheat oven to 400F. Using a mortar and pestle pulverize coriander with salt and pepper. On a baking sheet toss onions, squash olive oil and spices together. Bake for 30 minutes tossing partway through. Add hazelnuts to the pan and roast for another 5-8 minutes. Watch carefully you want to be able to smell the nuts but not have them burn. Toss squash, onions, hazelnuts and parsley in a blender with 2 cups of the stock, adding more as necessary to pulse. Taste and correct for seasoning. Note that I actually made a double batch of this which is a bit easier. It will freeze well.
Secondly cook the kale:
Heat a large skillet to medium heat. If kale is still wet, perfect, toss it in the pan. Otherwise add kale with a few tablespoons of water. Sprinkle with a 1/2 teaspoon of salt. Stir fry until slightly wilted about 5 -8 minutes. Stir in crushed tomatoes and remove from heat.
Assemble lasagna:
If you are using ready to cook noodles, you may want to add a bit of extra water to your sauces. Otherwise cook the noodles to the package directions. Start with a layer of squash sauce followed by one of noodles, kale sauce and half the mozzarella. Keep repeating layers such as: noodles, squash, half the goat cheese crumbled, noodles, kale, noodles, squash, noodles, etc. Finish with a little bit of squash sauce and remaining goat cheese and mozzarella. Bake for 30-40 minutes or until bubbly. Cool for 10 more minutes before serving.
Similar Recipes:
Acorn Squash Soup
Butternut Squash, Red Lentil and Coconut Soup
Curried Squash Soup
Ham and Mushroom Lasagna
{ 10 comments… read them below or add one }
This looks so delish! Mistake be damned.
What a different recipe – it sounds wonderful! And how great of you to take something that didn't work and change it into something that did!
It's amazing how many possible lasagna variations there are, even a mistake became a delicious looking lasagna. Without even planning on it what may have seemed like a bust turned into a delicious dinner.
YUM! Love the idea of goats cheese in lasagne!!
yummy lasagne ! awesome clicks
Great creative recipe. Turns traditional lasagna up-side down. Love the goat cheese substitution.
LOVE LOVE LOVE a vegetarian lasagna…and these ingredients are so original! Sounds really tasty! Can't wait to get someone to make it for me
xoxo Ange from Bitchin' Lifestyle
Sarah – good point, damn it!
Deborah – different can be good right?
Frenchie – I really need to make lasagna more often, I forget how delicious it can be.
Angelique – who does the cooking for you?
i think this looks and sounds absolutely incredible. What unusual but lovely ingredients!
I like all of the vegetables in this lasagna!l