Pumpkin & Mozarella Lasagne
Yield
1 batchPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
|
|
| 1 | clove |
garlic
crushed |
|
| 30 | grams |
margarine
or oil |
|
| 1 | kg |
pumpkin
|
*
|
| 2 | tablespoons |
sage
freshly chopped |
|
| 1 | x |
black pepper
crushed |
*
|
| 1 | x |
lasagna noodles
instant |
*
|
| 300 | grams |
mozzarella cheese
grated |
|
| 40 | grams |
Parmesan cheese
grated |
|
| 300 | ml |
sour cream
|
*
|
| 2 | tablespoons |
chives
freshly chopped |
|
| 2 | tablespoons |
almonds
roasted flaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
|
|
| 1 | clove |
garlic
crushed |
|
| 3E+1 | grams |
margarine
or oil |
|
| 1 | kg |
pumpkin
|
*
|
| 3E+1 | ml |
sage
freshly chopped |
|
| 1 | x |
black pepper
crushed |
*
|
| 1 | x |
lasagna noodles
instant |
*
|
| 3E+2 | grams |
mozzarella cheese
grated |
|
| 4E+1 | grams |
Parmesan cheese
grated |
|
| 3E+2 | ml |
sour cream
|
*
|
| 3E+1 | ml |
chives
freshly chopped |
|
| 3E+1 | ml |
almonds
roasted flaked |
|
Directions
Fry the thinly sliced onion and garlic in the margarine until golden brown.
Peel the pumpkin and cook until tender, drain well, then mash.
Mix together the pumpkin, onion mixture and sage.
Add salt and pepper to taste.
Grease a 30cm x 20cm lasagne dish.
Place a layer of lasagne sheets in base of dish, top with a third of the pumpkin mixture then a third of the combined cheeses.
Repeat with the remaining lasagne sheets, pumpkin and cheese.
Mix the sour cream with the chives, spread cream over the top of the dish.
Bake in moderate oven for 35 to 40 minutes until lightly browned and cooked through.
Sprinkle with the almonds.
