Pumpkin & mozarella lasagne
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion |
| 1 | Clove of garlic, crushed | |
| 30 | grams | Margarine, or oil |
| 1 | kilograms | Pumpkin |
| 2 | tablespoons | Freshly chopped sage |
| Cracked black pepper | ||
| 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 |
Directions
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!