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.
 SMALLLARGE
ENERGY5448.9kj11239.6kj
PROTEIN59.9g116.4g
FAT TOTAL74.9g162.9g
- SATURATED38.4g75.5g
CARBS90.1g175g
- SUGARS40.6g79.1g
SODIUM2151mg4185.1mg
Small:
Serves 1 (hungry!) - 2 adults with a salad.
Large:
Serves 3-4 adults with a salad.

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.