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 | 5448.9kj | 11239.6kj |
| PROTEIN | 59.9g | 116.4g |
| FAT TOTAL | 74.9g | 162.9g |
| - SATURATED | 38.4g | 75.5g |
| CARBS | 90.1g | 175g |
| - SUGARS | 40.6g | 79.1g |
| SODIUM | 2151mg | 4185.1mg |
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.
