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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Prep time
60 minutes
Cook time
30 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

613kcal
Calories
28g
Protein
27g
Total Fat
69g
Carbs
19g
Fibre
10g
Sugars
470mg
Calcium
36%
 
7mg
Iron
38%
 
164mg
Magnesium
39%
 
485mg
Phosporus
39%
 
1294mg
Potassium
28%
 
136mg
Sodium
6%
 
12mg
Zinc
113%
 
1mg
Copper
109%
 
4mg
Vitamin B1
319%
 
2mg
Vitamin B2
149%
 
37mg
Vitamin B3
231%
 
3mg
Vitamin B6
184%
 
400mcg
Vitamin B9
100%
 
300mcg
Vitamin A
33%
 
4mcg
Vitamin B12
165%
 
59mg
Vitamin C
65%
 
1mcg
Vitamin D
6%
 
5mg
Vitamin E
33%
 
157mcg
Vitamin K
131%
 
Calories: 613kcal; Protein: 28g; Total Fat: 27g; Carbs: 69g; Fibre: 19g; Sugars: 10g; Calcium: 470mg (36%); Iron: 7mg (38%); Magnesium: 164mg (39%); Phosporus: 485mg (39%); Potassium: 1294mg (28%); Sodium: 136mg (6%); Zinc: 12mg (113%); Copper: 1mg (109%); Vitamin B1: 4mg (319%); Vitamin B2: 2mg (149%); Vitamin B3: 37mg (231%); Vitamin B6: 3mg (184%); Vitamin B9: 400mcg (100%); Vitamin A: 300mcg (33%); Vitamin B12: 4mcg (165%); Vitamin C: 59mg (65%); Vitamin D: 1mcg (6%); Vitamin E: 5mg (33%); Vitamin K: 157mcg (131%)
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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

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