Roast pumpkin and ricotta lasagne with sage and walnuts
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.
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 30-40 (from defrosted) to 40-50 minutes (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.