Pasta 4.1

Pumpkin, Kale, Leek and Cannellini Bean Lasagna with Sage and Walnut Crumb

Tender roasted pumpkin is layered with caramelised leeks, cavolo nero, cannellini beans and a creamy plant-based bechamel sauce in this warming dinner.... An elegant sage and walnut crumb takes it to the next level.

This recipe would be a good option for entertaining. Though it takes a while to prepare, it can be made entirely in advance, so all you have to do is put it in the oven and serve when your guests arrive. Plant-based but hearty enough to satisfy even the most devoted carnivore, this lasagna is guaranteed to suit a variety of tastes. Read more Tender roasted pumpkin is layered with caramelised leeks, cavolo nero, cannellini beans and a creamy plant-based bechamel sauce in this warming dinner. An elegant sage and walnut crumb takes it to the next level.

This recipe would be a good option for entertaining. Though it takes a while to prepare, it can be made entirely in advance, so all you have to do is put it in the oven and serve when your guests arrive. Plant-based but hearty enough to satisfy even the most devoted carnivore, this lasagna is guaranteed to suit a variety of tastes.

Overview Ingredients Method

Prep time

60 mins

Cook time

30 mins

FREEZER FRIENDLY

Yes

SHELF LIFE

3 days

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Contains

Nuts, Gluten

Why is this healthy?

TRY MORE RECIPES for healthy lasagnas

NUTRITION PER SERVING (Read more)

28g

Protein

613kcal

Calories

27g

Total Fat

69g

Carbs

10g

Sugars

19g

Fibre

Protein: 28g; Calories: 613kcal; Total Fat: 27g; Carbs: 69g; Sugars: 10g; Fibre: 19g; Calcium: 470mg (36%); Iron: 7mg (39%); Magnesium: 164mg (39%); Potassium: 1294mg (28%); Sodium: 136mg (6%); Vitamin B1: 4mg (333%); Vitamin B12: 4mcg (167%); Vitamin D: 1.1mcg (6%); Vitamin E: 5mg (33%); Vitamin B9: 400mcg (100%); Vitamin A: 300mcg (33%); Vitamin C: 59mg (66%); Zinc: 12.4mg (113%); Vitamin K: 157mcg (131%); Copper: 1mg (111%); Vitamin B2: 1.9mg (146%); Vitamin B3: 36.9mg (231%); Vitamin B6: 3.1mg (182%); Phosphorus: 485mg (39%)

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Contains

Nuts, Gluten

Ingredients

Serves 6

For the sage and walnut crumb

walnuts

nutritional yeast

sage

finely sliced

For the pumpkin

olive oil

pumpkin

Swaps: butternut squash

peeled and cut into 2cm thick wedges

For the béchamel sauce

milk (plantbased)

oat milk yields the creamiest result

white onion

nutmeg (ground)

dijon mustard

nutritional yeast

white flour

olive oil

black peppercorns

wholegrain lasagne sheet

bay leaf (dried)

For the beans and greens

olive oil

leek

cavolo nero

Swaps: kale, rainbow chard, swiss chard

destalked and finely sliced

cannellini beans (can)

drained and rinsed

garlic cloves

finely grated

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Method

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

Place the walnuts into the oven and bake for 4-5 minutes, until fragrant. Remove and allow to cool. Roughly chop. You will use half for the crumb and half for the lasagna.

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Pumpkin, Kale, Leek and Cannellini Bean Lasagna with Sage and Walnut Crumb

Ingredients

Method

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