Kale, white bean & garlic cream gratin
A bubbling gratin of cavolo nero and white beans in light garlic cream under crumbs.
Pumpkin, sage & ricotta lasagne
A golden autumn lasagne of roast pumpkin, ricotta and crisp sage under a light bechamel.
Ingredients
Servings 6
Quantities scaled from the original (6 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Roast the pumpkin in 2 tbsp oil at 200C fan for 30 minutes; crisp the sage in the last 5.
- Step 2
Soften onion and garlic; mash into the pumpkin. Beat ricotta with egg and nutmeg.
- Step 3
Make the bechamel: butter, flour, then milk gradually.
- Step 4
Layer pumpkin, ricotta, sheets and bechamel twice over; top with Parmesan and sage.
- Step 5
Bake at 180C fan for 40 minutes. Rest 10; serve with salad.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 23g |
| Carbohydrates | 54g |
| – of which sugars | 13g |
| Fibre | 8g |
| Fat | 24g |
| – of which saturates | 12g |
| – of which omega-3 | 0.3g |
| Calcium | 420mg |
| Iron | 2.6mg |
| Salt | 0.8g |
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