Pumpkin And Mozarella Lasagne
| 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