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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.

Pumpkin, olive oil, chilli, salt, sage, walnuts, garlic, nutmeg, ricotta, Parmesan, milk, mozzarella, flour, butter, fresh lasagne sheets (durum wheat semolina, eggs).
CONTAINS:
Tree Nuts, Gluten, Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Shellfish, Fish, Sesame, Soy, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SERVE
ENERGY614.9kj5743.9kj
PROTEIN5.7g53.4g
FAT TOTAL8.4g78g
- SATURATED3.6g33.6
CARBS11.4g106.1g
- SUGARS4.4g41.2g
SODIUM227.9mg2128.7g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

This dish comes uncooked in a foil tray, ready to bake.

TO COOK SMALL: Remove plastic film and bake lasagne in a preheated 180 oven for 30-40 (from defrosted) to  40-50 (from frozen), or or until golden brown right across the top.

TO COOK LARGE: Remove plastic film and bake lasagne in a preheated 180 oven for 50-60 (from defrosted) to 60-70 minutes (from frozen), or until golden brown right across the top.

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 consume within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.

 

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.