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: bake, straight from frozen, in a 180 oven for 40-50 minutes (small), 70 minutes (large), or until golden brown right across the top. Deduct 10 minutes from cooking time if defrosted. Allow to rest for ten minutes to firm up before
Pumpkin, olive oil, chilli, salt, sage, nutmeg, ricotta, mozzarella, parmesan, milk, garlic, walnuts, flour, butter, lasagne sheets (durum wheat semolina, eggs). (MILK, EGG, TREE NUTS, GLUTEN).
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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- 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.
