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Pumpkin, sage & ricotta lasagne

Pumpkin, sage & ricotta lasagne

A golden autumn lasagne of roast pumpkin, ricotta and crisp sage under a light bechamel.

Total time
95 min
Serves
6
Difficulty
Medium
Protein / serving
23g

Ingredients

Servings 6

Method

  1. Step 1

    Roast the pumpkin in 2 tbsp oil at 200C fan for 30 minutes; crisp the sage in the last 5.

  2. Step 2

    Soften onion and garlic; mash into the pumpkin. Beat ricotta with egg and nutmeg.

  3. Step 3

    Make the bechamel: butter, flour, then milk gradually.

  4. Step 4

    Layer pumpkin, ricotta, sheets and bechamel twice over; top with Parmesan and sage.

  5. Step 5

    Bake at 180C fan for 40 minutes. Rest 10; serve with salad.

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Nutrition per serving

Approximate values per serving
Calories520 kcal
Protein23g
Carbohydrates54g
– of which sugars13g
Fibre8g
Fat24g
– of which saturates12g
– of which omega-30.3g
Calcium420mg
Iron2.6mg
Salt0.8g
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