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