Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Onion (medium)

  2. 1 Garlic - crushed

  3. 30 Margarine - or oil

  4. 1 Pumpkin

  5. 2 tablespoons 30ml Sage - freshly chopped Cracked black pepper Lasagna noodles - cooked

  6. 3 cups 438g / 15oz Mozzarella cheese - grated

  7. 1/2 cup 73g / 2.6oz Parmesan cheese - grated

  8. 1 1/4 cups 296ml Sour cream

  9. 2 tablespoons 30ml Chives - freshly chopped

  10. 2 tablespoons 30ml Almonds - roasted flaked

Instructions Jump to Ingredients ↑

  1. 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.


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