Pumpkin Lasagne with Sage, Almonds & Parmigiano (v.)
Pumpkin Lasagne with Sage, Almonds & Parmigiano (v.)

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Pumpkin Lasagne with Sage, Almonds & Parmigiano (v.)

Italians love using zucca, or pumpkin, in cooking so much that they are actually the 8th largest producer of pumpkins in the world. Pumpkins are especially loved in Venezia, where they have been grown since the 5th century. Early Venetians would cultivate zucca in the autumn, and eat it throughout the winter months, 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 crown prince pumpkins, noted for their steel-blue skins and dense, sweet and nutty flesh. Whilst the pumpkin is British, the recipe is emphatically Italian: alongside zucca we have sage and almonds, layered into a rich, warming and vegetarian lasagne.

INGREDIENTS (allergens in bold): Roasted Pumpkin (pumpkin, olive oil, garlic, herbs), fresh pasta (organic wheat flour, free-range eggs), sage pesto (sage, almonds, parmigiano cheese, pecorino cheese, garlic),bechamel sauce (butter (cow's milk), milk, wheat flour, nutmeg), pecorino romano (sheep's milk, salt, rennet), parmigiano cheese (cow's milk, salt, rennet), lemon zest.
GARNISH INGREDIENTS: parmesan, Toasted almonds, diced pumpkin.

Download the menu here

Pumpkin Lasagne with Sage, Almonds & Parmigiano

Grams Calories
Pumpkin Lasagne with Sage 325g 510kCal
Toasted Almonds 10g 40kCal
Parmesan Cheese 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

Italians love using zucca, or pumpkin, in cooking so much that they are actually the 8th largest producer of pumpkins in the world. Pumpkins are especially loved in Venezia, where they have been grown since the 5th century. Early Venetians would cultivate zucca in the autumn, and eat it throughout the winter months, 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 crown prince pumpkins, noted for their steel-blue skins and dense, sweet and nutty flesh. Whilst the pumpkin is British, the recipe is emphatically Italian: alongside zucca we have sage and almonds, layered into a rich, warming and vegetarian lasagne.

Ingredients

INGREDIENTS (allergens in bold): Roasted Pumpkin (pumpkin, olive oil, garlic, herbs), fresh pasta (organic wheat flour, free-range eggs), sage pesto (sage, almonds, parmigiano cheese, pecorino cheese, garlic),bechamel sauce (butter (cow's milk), milk, wheat flour, nutmeg), pecorino romano (sheep's milk, salt, rennet), parmigiano cheese (cow's milk, salt, rennet), lemon zest.
GARNISH INGREDIENTS: parmesan, Toasted almonds, diced pumpkin.

Recipe Card

Download the menu here

Nutrition

Pumpkin Lasagne with Sage, Almonds & Parmigiano

Grams Calories
Pumpkin Lasagne with Sage 325g 510kCal
Toasted Almonds 10g 40kCal
Parmesan Cheese 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only.