Roast pumpkin and ricotta lasagne with sage and walnuts

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.

Pumpkin (31%), bechamel sauce (milk, parmesan cheese (milk, salt, cultures, non-animal rennet), butter (cream (milk), salt), plain flour (wheat), salt, nutmeg), ricotta cheese (2%) (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 parmesan cheese (pasteurised milk, non-animal rennet, salt, anticaking agent (tapioca starch)), fresh sage, olive oil, salt, garlic, chilli flakes, nutmeg

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Does contain: gluten, milk, walnut, wheat

May contain: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts