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How To make Pumpkin & Mozarella Lasagne

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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
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!

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