Pumpkin & Kale Pesto Lasagne with Crispy Sage

A cozy vegetarian lasagne that will even meat-eaters coming back for seconds

Sweet roasted pumpkin, Tuscan kale and walnut pesto, silky béchamel, and crispy sage layered between fresh pasta sheets. This is a cozy, cold-weather lasagne that feels generous and comforting without being heavy. I developed this dish with my vegetarian friend in mind and it’s now become one of those dishes that has earned a permanent place in my rotation.

Buon Appetito,

Bianca xx

Pumpkin & Pesto Lasagne with Crispy Sage

(Serves 4)

Roasted Pumpkin

Ingredients

• 1 small butternut pumpkin, peeled and sliced into thin rounds

• Olive oil

• Kosher salt

• Freshly cracked black pepper

Method

1. Preheat the oven to 400°F (200°C).

2. Lay the pumpkin slices on a baking tray. Drizzle with olive oil and season with salt and pepper.

3. Roast until tender and lightly caramelized, about 25–30 minutes. Set aside.

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Fresh Lasagne Sheets

Ingredients

• 400g all-purpose flour

• 4 whole eggs

• 2 egg yolks

• Pinch of salt

Method

1. Place the flour on a clean work surface and make a well in the center. Add the eggs, egg yolks, and salt.

2. Using a fork, gently whisk the eggs, slowly incorporating the flour from the edges.

3. Once it comes together, knead until smooth and elastic, about 8–10 minutes.

4. Wrap tightly and rest at room temperature for at least 30 minutes.

5. Roll the dough out into thin sheets using a pasta machine or rolling pin.

6. Cut into lasagne-sized sheets.

7. Bring a large pot of well-salted water to a boil. Blanch the pasta sheets for 30–45 seconds.

8. Transfer immediately to an ice bath to stop the cooking, then lay flat on clean kitchen towels.

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Tuscan Kale & Walnut Pesto

Ingredients

• 1 bunch Tuscan kale, stems removed

• 1 clove garlic

• Flaky sea salt

• ½ cup walnuts

• Olive oil

• ½ cup finely grated Parmigiano Reggiano

• ¼ cup finely grated Pecorino Romano

Method

1. Bring a pot of salted water to a boil. Blanch the kale for about 1 minute until bright green.

2. Transfer immediately to ice water, then squeeze out as much liquid as possible.

3. In a food processor, add the garlic and a pinch of flaky sea salt and pulse until finely chopped.

4. Add the walnuts and pulse again.

5. Add the blanched kale and pulse, streaming in olive oil until you have a loose pesto.

6. Stir in the Parmigiano and Pecorino. Taste and adjust seasoning.

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Béchamel

Ingredients

• 4 tablespoons butter

• 4 tablespoons all-purpose flour

• 4 cups whole milk, warmed

• Salt

• Freshly grated nutmeg

Method

1. Melt the butter in a saucepan over medium heat.

2. Add the flour and cook, stirring constantly, for 1–2 minutes.

3. Gradually whisk in the warm milk, making sure no lumps form.

4. Cook until thickened and smooth. Season with salt and a generous grating of nutmeg.

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Assembly & Baking

Ingredients

• Roasted pumpkin

• Fresh lasagne sheets

• Kale pesto

• Béchamel

• Parmigiano Reggiano, finely grated

• Fresh sage leaves

• Olive oil

Method

1. Lightly oil a baking dish.

2. Start with a thin layer of béchamel, followed by pasta sheets.

3. Add a layer of roasted pumpkin, spoonfuls of pesto, béchamel, and a generous sprinkle of Parmigiano.

4. Repeat the layers until everything is used, finishing with béchamel and lots of Parmigiano on top.

5. In a small pan, fry the sage leaves in olive oil until crisp. Set aside.

6. Bake the lasagne at 375°F (190°C) for 35–40 minutes, until bubbling and golden.

7. Let rest for at least 15 minutes before slicing.

8. Finish with the crispy sage just before serving.