| 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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