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.
| SMALL | LARGE | |
| ENERGY | 6155kJ | 12309kJ |
| PROTEIN | 62.5g | 125g |
| FAT TOTAL | 85.65g | 170.9g |
| - SATURATED | 39.7g | 79.3g |
| CARBS | 105g | 209.8g |
| - SUGARS | 43.7g | 87.3g |
| SODIUM | 2311mg | 4622mg |
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.
May be cooked straight from frozen or defrosted overnight in the fridge. Once defrosted, cook and consume within 48 hours.
TO COOK SMALL: Remove plastic film and bake lasagne in a preheated 180C oven for 40-50 min (from defrosted) to 50-60 min (from frozen), 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: Rest for 10 minutes to allow to firm up before cutting and serving.
