Italians love using zucca, or pumpkin, 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 a 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
Allergens in Bold and Underlined:
Pumpkin Lasagne with Sage-Infused Besciamella
|Besciamella Sauce (MILK, WHEAT Flour, Butter [MILK] , Salt, Nutmeg), Pumpkin, Fresh Pasta (WHEAT Flour, EGG), Sage, Salt, Black Pepper, Italian Vegetarian Grated Cheese (MILK, Salt, Vegetarian Rennet, EGG Lysozyme)|
Go Grande portions are 30% larger
Calories per serving: 34.17kcal
Following nutritional information is per 100g
Of which saturates 3.1g
Of which sugars 2.8g