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CATEGORY CUISINE TAG YIELD
Dairy 4 Servings

INGREDIENTS

1 Onion
1 Clove of garlic, crushed
30 g Margarine, or oil
1 kg Pumpkin
2 T Freshly chopped sage
Cracked black pepper
Lasagne sheets, instant
300 g Grated mozzarella cheese
40 g Grated parmesan cheese
300 Sour cream
2 T Freshly chopped chives
2 T Roasted flaked almonds

INSTRUCTIONS

/ 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

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Nutrition (calculated from recipe ingredients)
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Calories: 385
Calories From Fat: 189
Total Fat: 21.6g
Cholesterol: 57.7mg
Sodium: 1268.4mg
Potassium: 639.7mg
Carbohydrates: 25.6g
Fiber: 7.8g
Sugar: 10.4g
Protein: 25.2g


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