Pumpkin Lasagne with Fennel Sausage Ragù

Name: Pumpkin Lasagne with Fennel Sausage Ragù
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 servings
Ingredients: 160 g Soya mince; 170 ml Vegetable stock; 1 tsp Onion powder; 1 tsp Garlic powder; 1.5 tsp Fennel seeds; 1.5 tsp Rosemary; 1.5 tsp Dried oregano; 1 tsp Smoked paprika; 5 tbsp Light soy sauce; 4 clove Garlic; 300 g Chestnut mushrooms; Extra virgin olive oil; Salt; Black pepper; 90 ml Extra virgin olive oil; 90 g White plain flour; 1.3 l Unsweetened soya milk; 400 g Pumpkin puree; 1.5 tsp Ground nutmeg; 0.5 tsp Ground cinnamon; 330 g Lasagne sheets; Golden breadcrumbs; Plant based parmesan

My husband Bryn calls this the Christmas lasagne, and honestly, he’s not wrong. A silky pumpkin béchamel warmed with nutmeg and a hint of cinnamon, layered with a fennel and rosemary soya “sausage” ragù. Every forkful tastes like the festive season. It’s made for the Christmas table but just as cosy on a chilly weeknight, with over 30g of plant protein a portion.

Prep

30m

Cook

1h 10m

Total

1h 40m

Pumpkin Lasagne with Fennel Sausage Ragù

My husband Bryn calls this the Christmas lasagne, and honestly, he’s not wrong. A silky pumpkin béchamel warmed with nutmeg and a hint of cinnamon, layered with a fennel and rosemary soya “sausage” ragù. Every forkful tastes like the festive season. It’s made for the Christmas table but just as cosy on a chilly weeknight, with over 30g of plant protein a portion.

Prep

30m

Cook

1h 10m

Total

1h 40m

Ingredients

Method

Nutrition

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Step 1

Preheat the oven to 180℃ fan / 200℃ / Gas Mark 6 / 400℉.

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For

For the Sausage Mix

160

Soya mince

170

Vegetable stock, warm

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Per Serving

Calories

598kcal

Fat

22.9g

Carbs

64.4g

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Pumpkin Lasagne with Fennel Sausage Ragù

Pumpkin Lasagne with Fennel Sausage Ragù

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