Play Hard

Lasagne with pumpkin ragu, cabbage and almonds

Our favourite comfort food with an Autumnal twist

Written by High Life North
Published 30.09.2021

Serves: 4


  • 10 lasagne sheets
  • 100g Brussel sprouts
  • 100g red cabbage
  • 100g pumpkin
  • 50g leek
  • 50ml dry white wine 
  • 50g Taleggio cheese
  • 30g almond flakes 
  • 800ml milk 
  • 30g butter
  • 30g flour
  • Salt, pepper and nutmeg


  1. Preheat the oven to 180°C. 
  2. Prepare the vegetables. Cut the leek Julienne style, slice the red cabbage into long strips, quarter the Brussel sprouts and dice the pumpkin. 
  3. Pour a generous amount of oil into a frying pan and sauté the chopped vegetables. Soak the vegetables in the white wine and let it evaporate, then season with salt and pepper. 
  4. For the béchamel sauce, melt the butter in a saucepan, add the flour and mix well. Slowly pour in the boiling hot milk, stirring continuously as it thickens. Season with salt and nutmeg.  
  5. Bring the béchamel to a boil before adding in most the Taleggio cheese (reserve some for later). Stir until you get a smooth sauce. 
  6. Grease a baking dish and build the lasagna. Add a layer of the béchamel and vegetables at the bottom and top with the lasagne sheets. Continue until you get a total of five layers, with the sauce and vegetables on top. 
  7. Add the remaining cheese and cook in the oven for 20 minutes. Let it rest for 10 minutes, top with chopped almonds and serve. 

Recipe credit: Barilla

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