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Pumpkin & Mozarella Lasagne

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Submitted by donaldhp

YIELD

1 batch

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 1
MEDIUM MEDIUM ONIONS
1 1
CLOVE CLOVE GARLIC
crushed
30 3E+1
GRAMS GRAMS MARGARINE
or oil
1 1
KG KG PUMPKIN *
2 3E+1
TABLESPOONS ML SAGE
freshly chopped
1 1
X X BLACK PEPPER
crushed *
1 1
X X LASAGNA NOODLES
instant *
300 3E+2
GRAMS GRAMS MOZZARELLA CHEESE
grated
40 4E+1
GRAMS GRAMS PARMESAN CHEESE
grated
300 3E+2
ML ML SOUR CREAM *
2 3E+1
TABLESPOONS ML CHIVES
freshly chopped
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 395 52% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 703mg 29%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 15%
Sugars g
Protein 52g
Vitamin A 207% Vitamin C 10%
Calcium 75% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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