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.
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NUTRITION PER SERVING (Read more)
Notes
Freezing Instructions: Assemble up to the end of step 7. Freeze in a labelled airtight container for up to 3 months. Allow to defrost overnight in the refrigerator, then let it sit out on the counter for 30 minutes to lose its fridge chill before baking as usual. (You may need to add several minutes to the cooking time).
If freezing, use all the fresh sage in the lasagna, and omit from the walnut crumb.
Alternatives:
pumpkin - butternut squash
cavolo nero - curly kale, chard
oat milk - any plant-based milk