Pumpkin & Sage ‘Lasagne’

This may look like a hearty Winter warmer but actually it’s a lighter vegetable based dish. It’s such a great meal for Summer when the weather’s hot but you’re still after that satisfying comfort food vibe.finished pumpkin lasagen edit.jpgI love cooking with herbs, their robust flavours always lend themselves to tasty dishes without the need to add processed or artificial ingredients. Herbs also have the bonus of being little medicinal powerhouses. Sage is such a wonderful herb! It is aromatic and distinctive and a match made in heaven for the sweetness in pumpkin. Sage has many health benefits associated with it including easing sore throats & coughs and strengthening the nervous system.

This ‘lasagna’ recipe uses sheets of zucchini to replace the pasta. It totally makes the cut as a family favourite though AND it won’t weigh you down. It is gluten free, grain free, nut free and suitable for GAPS protocols.


2.2kg pumpkin (approx. 1/4 a medium grey pumpkin)
2 tblsp olive oil + additional 1 tblsp olive oil
4 tblsp fresh finely chopped sage leaves
2 tsp sea salt
Good grind black pepper
1 medium onion diced
1 spring onion sliced finely
2 cups tomato passata (puree)
2 large zucchinis
1 ½ cups grated cheddar cheese


Preheat oven to 200ºC.

Deseed and remove the skin from the pumpkin. Cut into slices about 1/2 cm thick.

Place onto baking trays and drizzle with 2 tblsp olive oil. Sprinkle the sage over the top and season with sea salt and pepper.IMG_1422 (1280x853)

Bake for 20 minutes or until golden, you won’t need to turn it just keep an eye on it to make sure it’s not burning. Remove the trays of pumpkin from the oven and reduce the heat to 180ºC.

While the pumpkin is cooking you can get started on your tomato-ey sauce. sauce edit

Add the 1 tblsp olive oil to a saucepan over medium heat. Sauté the diced onion stirring frequently for around 5 minutes, it will start to go translucent.

Now add the passata and the spring onion. Bring to a simmer and cook stirring occasionally for 15 minutes, the onion will be softened through.

Cut the zucchini lengthways into slices about 1/4cm thick – these will act like your pasta sheets. These go in raw there is no need to pre-cook them.

Now its time to assemble your lasagna! I use a ceramic baking dish approx. 25 x 25cm.

First layer slices of zucchini, then a layer of pumpkin, then a layer of tomato-ey sauce and then cheese. Repeat the layers and finish with a layer of cheese.

Bake in the oven at 180ºC for around 40 minutes, or until golden on top.

Remove from the oven and let rest for 5 mins. Letttt it rest! Then cut and serve. This is great with steamed veg, salad and of course fermented veg.

From my family to yours, enjoy & glow for life!

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