Title: Pumpkin & Mozarella Lasagne
Categories: Pasta Vegetable
Yield: 4 Servings

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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