I was listening to NPR lately and heard Steve Inskeep interviewing Nigella Lawson about holiday recipes (which can be found here). She discussed pumpkin goat cheese lasagna as a good, inexpensive main dish. I had a City Fresh pumpkin around (and fresh sage out back still doing well despite the snow), so I thought I’d give it a try.
Because this was a Sunday dinner rather than a family gathering, I halved the recipe. I also made homemade tomato sauce: sautee an onion in 3 TB olive oil for a few minutes; add a 28 oz. can of whole tomatoes, chopped, and some dried basil; cook for 10–15 minutes. Lawson’s sauce recipe calls for a lot of salt, probably to add flavor to the unsalted noodles. I didn’t measure it, but just added enough so that the sauce / water mixture tasted overseasoned but palatable.
I also made homemade lasagna noodles using about 7 oz. of flour and 4 oz. of eggs. I tend to find Ruhlman’s 3:2 ratio (which would be 6 oz. flour to 4 oz. eggs) creates holey dough.
The dish turned out really well, and the pumpkin was present but not overpowering. Even Jonathan ate it. I would have been happy to serve this to guests for Christmas dinner along with a salad, although this might not have been a great idea for Sarah’s family as they are pretty dedicated carnivores.
I paired it with a Trader Joe’s boxed Shiraz, which was quite drinkable if not notable. At 3 liters for $9, it would definitely make for an economical festive dinner.