
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.
Per 100g | Small | Large | |
ENERGY | 659kJ | 5393kJ | 9426kJ |
PROTEIN | 7.0g | 56.7g | 100.3g |
FAT TOTAL | 9.1g | 75.9g | 130.4g |
- SATURATED | 4.7g | 38.6g | 66.8g |
CARBS | 12.5g | 100.4g | 178.9g |
- SUGARS | 2.9g | 25.0g | 41.5g |
SODIUM | 308mg | 2592mg | 4401mg |
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.
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!