Pumpkin & Mozarella Lasagne Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Onion,
1 Clove: of garlic, crushed
30 gram: Margarine, or oil
1 kilo: Pumpkin,
2 tbsp: Freshly chopped sage,
Cracked black pepper,
Lasagne sheets, instant
300 gram: Grated mozzarella cheese,
40 gram: Grated parmesan cheese,
300 milliliter: Sour cream,
2 tbsp: Freshly chopped chives,
2 tbsp: Roasted flaked almonds,
Directions:
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!
Source from luhu.jp
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!
Source from luhu.jp
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