Pumpkin and mozarella lasagne

Yield: 4 Servings

Measure Ingredient
1 medium Onion
1 \N Clove of garlic, crushed
30 grams Margarine, or oil
1 kilograms Pumpkin
2 tablespoons Freshly chopped sage
\N \N Cracked black pepper
\N \N Lasagne sheets, instant
300 grams Grated mozzarella cheese
40 grams Grated parmesan cheese
300 millilitres Sour cream
2 tablespoons Freshly chopped chives
2 tablespoons Roasted flaked almonds

1/ Fry the thinly sliced onion and garlic in the margarine until golden brown. Peel the pumpkin and cook until tender, drain well, then mash.

2/ Mix together the pumpkin, onion mixture and sage. Add salt and pepper to taste. Grease a 30cm * 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.

3/ Mix the sour cream with the chives, spread cream over the top of the dish.

4/ Bake in moderate oven for 35-40 minutes until lightly browned and cooked through. Sprinkle with the almonds.

Enjoy!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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