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CATEGORY CUISINE TAG YIELD
Dairy 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

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 * 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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