| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian4 |
4 |
servings |
INGREDIENTS
| 1 |
md |
Onion |
| 1 |
|
Clove garlic; crushed |
| 30 |
g |
Margarine; or oil |
| 1 |
kg |
Pumpkin |
| 2 |
tb |
Sage; freshly chopped |
|
|
Cracked black pepper |
|
|
Lasagna noodles; cooked |
| 3 |
c |
Mozzarella cheese; grated |
| 1/2 |
c |
Parmesan cheese; grated |
| 1 1/4 |
c |
Sour cream |
| 2 |
tb |
Chives; freshly chopped |
| 2 |
tb |
Almonds; roasted flaked |
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.
Per serving: 631 Calories (kcal); 48g Total Fat; (66% calories from fat);
29g Protein; 26g Carbohydrate; 116mg Cholesterol; 652mg Sodium Food
Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
7 1/2 Fat; 0 Other Carbohydrates
Recipe by: SirRedhawk@aol.com
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