Roast pumpkin and ricotta lasagne with sage and walnuts

Small:

Remove plastic film and preheat oven (FF) to 200C.
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!
Serve with a green salad.
Ovens vary, please adjust cooking times if necessary.
Frozen product. Cook from frozen and defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

Large:

Remove plastic film and preheat oven (FF) to 200C .
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!
Serve with a green salad.
Ovens vary, please adjust cooking times if necessary.
Frozen product. Cook from frozen and defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

Pumpkin (39%), bechamel sauce (milk, parmesan cheese (milk, salt, cultures, non-animal rennet), butter (cream (milk), salt), plain flour (wheat), salt, nutmeg), ricotta cheese (10%) (milk, whey (milk), acetic acid), pasta sheets (11%) (wheat, water), mozzarella cheese (pasteurised milk, salt, cultures, non-animal rennet, anticaking agent (460), preservative (200)), milk, walnut (1.5%), parmesan cheese (milk, salt, cultures, non-animal rennet), fresh sage, olive oil, salt, garlic, chilli flakes, nutmeg