Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 500grams pumpkin, peeled and sliced
- 2 Heinz Beanz® Peri-Peri Flavour
- 2tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- 1 1/2 cup tomato passata
- 1 pinch salt (to taste)
- 250grams lasagne sheet
- 250grams frozen kale, defrosted
- 2tablespoons rosemary leaves, chopped
- 2 cup bechamel sauce
- 1/2 cup parmesan, grated
Nutrition per serving
1920kJ / 458Cal
1920 Kilojoules or 458 Calories
22% of daily energy intake*
Protein
20.5grams
Fat
27.5grams
Carbs
113grams
Sugars
18.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C / 160°C fan-forced. Roast pumpkin for 25-30 minutes, or until fork tender and golden brown.
Step 2 of 4
Preheat oven to 180°C / 160°C fan-forced. Roast pumpkin for 25-30 minutes, or until fork tender and golden brown.
Step 3 of 4
To assemble: Add a splash of water to the base of a deep 20cm x 30cm baking dish. Add a layer of lasagna sheets, top with the kale, half the tomato bean mixture and herbs, then sprinkle with parmesan. Top with another layer of lasagna sheets, the pumpkin, remaining bean mixture and herbs. Finish with a final layer of lasagna sheets, the bechamel sauce and remaining grated parmesan. Bake uncovered for 25-30 minutes.
Step 4 of 4
Allow to cool slightly, before serving with a side salad.
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