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Roast pumpkin and ricotta lasagne with sage and walnuts

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Pumpkin, bechamel sauce [milk, parmesan cheese (milk, salt, cultures, non-animal rennet), butter (cream, salt), plain flour, salt, nutmeg], ricotta cheese (milk, whey, acetic acid), pasta sheets (wheat, water), mozzarella cheese (pasteurised milk, salt, cultures, non-animal rennet, anticaking agent (460), preservative (200)), milk, walnuts, parmesan cheese (milk, salt, cultures, non-animal rennet), fresh sage, olive oil, salt, garlic, chilli flakes, nutmeg

ALLERGENS

CONTAINS:
Tree Nuts, Gluten, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 Per 100gSmallLarge
ENERGY659kJ5393kJ9426kJ
PROTEIN7.0g56.7g100.3g
FAT TOTAL9.1g75.9g130.4g
- SATURATED4.7g38.6g66.8g
CARBS12.5g100.4g178.9g
- SUGARS2.9g25.0g41.5g
SODIUM308mg2592mg4401mg

SIZES

Small:
850g - Serves 2 adults with a salad.
Large:
1.44kg - Serves 4 adults with a salad.

GOES WITH

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.

PREP, COOK AND SERVE

May be cooked straight from frozen or defrosted overnight in the fridge. Once defrosted, cook and consume within 48 hours.

Remove plastic film and preheat oven (FF) to 200C.

SMALL: 

DEFROSTED: cook for approximately 40 minutes or until golden across the top.
FROZEN: cook for approximately 55 minutes or until golden across the top. 
ESSENTIAL: allow to rest for 10 minutes to firm up otherwise it will be sloppy! 

LARGE:

DEFROSTED: cook for approximately 60 minutes or until golden across the top.
FROZEN: cook for approximately 70 minutes or until golden across the top. 
ESSENTIAL: allow to rest for 10 minutes to firm up otherwise it will be sloppy! 

 

 

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