Pumpkin And Mozarella Lasagna

Recipe Ingredients

1 cup	62g / 2.2oz	Onion (medium)
1		Garlic - crushed
30		Margarine - or oil
1		Pumpkin
2 tablespoons	30ml	Sage - freshly chopped
		Cracked black pepper
		Lasagna noodles - cooked
3 cups	438g / 15oz	Mozzarella cheese - grated
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
1 1/4 cups	296ml	Sour cream
2 tablespoons	30ml	Chives - freshly chopped
2 tablespoons	30ml	Almonds - roasted flaked

Recipe Instructions

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 x 20cm lasagna dish. Place a layer of lasagna sheets in base of dish, top with a third of the pumpkin mixture then a third of the combined cheeses. Repeat with the remaining lasagna 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 (e.g., around 350F) for 35-40 minutes until lightly browned and cooked through. Sprinkle with the almonds.

Source:
[email protected]

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.