Pumpkin and goat cheese casserole

Simply
Level
45 min.
working hours
Kürbis-Ziegenkäse-Auflauf - SHEKO

45 Min

Last updated on 29.12.2025
  • from Paulina

Ingredients

  • 750 g
    Hokkaido pumpkin, diced (with peel)
  • 300 g
    diced zucchini
  • 6
    Lasagna sheets
  • 150 g
    grated mozzarella
  • 100 g
    soft goat cheese (e.g. goat cheese log)
  • 50 g
    pumpkin seeds
  • 1 tbsp butter (approx. 15 g)
  • 1 tbsp
    flour (approx. 15 g)
  • 250 ml
    Milk (1.5% fat)
  • 150 g
    Balance cream cheese
  • 150 g
    Low-fat quark
  • A little salt, pepper, nutmeg
  • 1 tsp
    dried oregano

This pumpkin and goat cheese bake combines autumnal flavors in a creamy, savory dish. Quick to prepare and perfect for a healthy lunch or dinner.

Nutritional values per serving

410 kcal

calories

29 g

protein

22 g

carbohydrates

21 g

Fat

preparation

  • 1

    Melt butter in a saucepan, stir in flour . Pour in milk and bring to a boil.

  • 2

    Stir in cream cheese and quark, season with salt, pepper, nutmeg and oregano.

  • 3

    Layer pumpkin, zucchini, sauce and lasagna sheets alternately in a casserole dish.

  • 4

    Finish with mozzarella and goat cheese, sprinkle with pumpkin seeds.

  • 5

    Bake at 180°C ( fan-assisted) for approximately 35–40 minutes.