Italians love using zucca, or squash, in cooking so much that they are actually the 8th largest producer of pumpkins in the world. Pumpkins, along with other types of seasonal squash, are especially loved in Venezia, where they have been grown since the 5th century. Early Venetians would cultivate zucca in the autumn, but eat it throughout the year, since it keeps for some time. We believe in following their example.
Indeed, as great Italian food relies on fantastic, fresh ingredients, so Italian chefs are somewhat particular when sourcing ingredients. In this recipe, we use beautiful squash, treasured for its nutritional value an dense, sweet flesh. Whilst the squash is British, the recipe is emphatically Italian: alongside zucca we have a beautiful, sage-infused besciamella, layered into a rich, warming and vegetarian lasagna.
Photo by: @gritsandchopsticks
Lasagne with Sage: Bechamel Sauce (23%) (Milk, Butter (Milk), Flour (Wheat), Pumpkin (15%), Tomato Sauce: [Tomato, Onion, Extra Virgin Olive Oil, Basil] , Fresh Pasta: [Egg, Wheat Flour] Italian Hard Cheese (Cow’s Milk, Salt, Rennet, Egg Lysozyme), Salt, Nutmeg, Pepper, Sage, Parmigiano Reggiano (Milk, Salt, Animal Rennet)
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Nutrition (per portion)
Pumpkin Lasagne with Sage (350g, 410kCal)