Pumpkin, sage and walnuts are a classic Italian trio - found in ravioli and tortellini as well as this lasagne - for a good reason. The earthiness of sage and slightly bitter toastiness of walnuts contrast with and complement pumpkin's full-on sweetness.
We roast the pumpkin to intensify its flavour and mix it with the chopped sage to spread in alternating layers with pasta sheets and a combination of ricotta, Parmesan and toasted walnuts. A last layer of bechamel, a sprinkle of Parmesan and it's good to go.
| PER 100G (RAW) | PER SMALL SERVE | |
| ENERGY | 646.7kj | 5450.8kj |
| PROTEIN | 6.1g | 51.7g |
| FAT TOTAL | 8.9g | 75.4g |
| - SATURATED | 4g | 33.5g |
| CARBS | 11.6g | 97.8g |
| - SUGARS | 4.4g | 36.8 |
| SODIUM | 236.7mg | 1995g |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with a big mixed leaf salad - some bitter leaves like radicchio and endive mixed with rocket and butter lettuce would be good. Throw in finely sliced fennel and radish for crunch and toss with a lemon and olive oil dressing.
This dish comes uncooked in a foil tray, ready to bake.
TO COOK SMALL: Remove plastic film and bake lasagne in a preheated 180C oven for 30-40 (from defrosted) to 40-50 minutes (from frozen), or or until golden brown right across the top with no sunken white patches.
TO COOK LARGE: Remove plastic film and bake lasagne in a preheated 180C oven for 50-60 (from defrosted) to 60-70 minutes (from frozen), or until golden brown right across the top with no sunken white patches.
IMPORTANT: Allow to rest for 5-10 minutes to firm up before cutting and serving.
DEFROST INFORMATION: May be cooked straight from frozen or defrost overnight in the fridge. Once defrosted, keep refrigerated and cook and consume within 48 hours.
