Preheat oven to 350
Bring large saucepan of water to boil.
Cut pumpkin in crescents and brush with oil
Season with salt and pepper and roast for about 25 min or until tender
Break lasagna into large pieces and cook in the water until al dente
Melt butter in saucepan over low heat
Add sage leaves and fry until crisp
On a warm platter arrange the cooked pasta and pumpkin and season well
Scatter hazelnuts over and then cheese
Spoon sage over and serve immediately
Serves 4 to 6
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (84g)|
|Recipe Makes: 1|
|Calories from Fat: 462 (87%)|
|Amt Per Serving||% DV|
|Total Fat 51.3g||68 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 38.6g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 0mg||0 %|
|Sodium 73.7mg||3 %|
|Potassium 571.2mg||15 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 8.1g||33 %|
|Sugars, other 5.9g|
|Protein 12.6g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 530
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