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...
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Cooking tools:
- Baking dish
- Baking sheet
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Wooden spoon
- Spatula
- Oven
- Stove
- Aluminum foil
Ingredients
- walnuts
- nutritional yeast
- sage finely sliced
- olive oil
- pumpkin peeled and cut into 2cm thick wedges
- milk (plantbased)
- white onion
- black peppercorns
- nutmeg (ground)
- bay leaf (dried)
- white flour
- dijon mustard
- wholegrain lasagne sheet
- leek
- cavolo nero destalked and finely sliced
- garlic cloves finely grated
- cannellini beans (can) drained and rinsed
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