Open Lasagne with Pumpkin, Crispy Bacon & Sage

10 min


40 min

A great way to use up some leftover lasagne sheets or to make a seasonal simple dinner for 2.


  • 2 tablespoons olive oil
  • Chilli flakes
  • 4 rashers of bacon
  • Sage leaves
  • 25g butter
  • Salt and Pepper
  • 1/4 small pumpkin – cubed
  • 2 x Pasta Vera Fresh Lasagne sheets (cut into squares)


  1. Preheat your oven to 180°C.
  2. Place pumpkin cubes in a small roasting tray. Drizzle them with olive oil and sprinkle with chilli flakes, salt, and pepper.
  3. Roast the pumpkin cubes in the preheated oven until they become tender and golden.
  4. While the pumpkin is roasting, you can prepare the bacon separately by baking it in the oven until it turns crispy.
  5. Once the bacon is done, remove it from the oven and place it on a paper towel to absorb excess oil. Then, cut it into small pieces.
  6. In a large, shallow dish, pour boiling water over the pasta squares and let them sit for 5 minutes, just before serving.
  7. In a small frying pan, melt the butter and add the sage leaves. Cook them for 3-4 minutes until the sage becomes crispy, and the butter turns a golden colour.
  8. To assemble the dish, layer the hot pasta with the roasted pumpkin cubes and crispy bacon bits. Finish by drizzling the buttery sage over the top. Season with freshly ground black pepper to taste.

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