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Yield: 4 Servings
Ingredients:
* 1 md Onion
* 1 Clove of garlic crushed
* 30 g Margarine or oil
* 1 kg Pumpkin
* 2 tb Freshly chopped sage Cracked black pepper Lasagne sheets instant
* 300 g Grated mozzarella cheese
* 40 g Grated parmesan cheese
* 300 ml Sour cream
* 2 tb Freshly chopped chives
* 2 tb 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
Instructions:
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!
Ingredients:
* 1 md Onion
* 1 Clove of garlic crushed
* 30 g Margarine or oil
* 1 kg Pumpkin
* 2 tb Freshly chopped sage Cracked black pepper Lasagne sheets instant
* 300 g Grated mozzarella cheese
* 40 g Grated parmesan cheese
* 300 ml Sour cream
* 2 tb Freshly chopped chives
* 2 tb 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
Instructions:
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!
