Pasta
4.0
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.
Prep time
60 minutes
Cook time
30 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Contains
Nuts, Grains, Gluten 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%
486mg
Phosporus
39%
1299mg
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%
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Contains
Nuts, Grains, Gluten Recipe categories:
Autumn Roots, Batch Cook, Family Meals, Freezer Fillers, High Protein, Legumes, Pasta, Winter Warmers
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