Pumpkin and Mozarella Lasagne

• 1 medium onions
• 1 clove garlic crushed
• 30 grams margarine or oil
• 1 kg pumpkin
• 2 tablespoons sage freshly chopped
• 1 x black pepper crushed
• 1 x lasagna noodles instant
• 300 grams mozzarella cheese grated
• 40 grams parmesan, parmigiano-reggiano cheese, grated grated
• 300 ml sour cream
• 2 tablespoons chives freshly chopped
• 2 tablespoons almonds roasted flaked

1. Fry the thinly sliced onion and garlic in the margarine until golden brown.
2. Peel the pumpkin and cook until tender, drain well, then mash.
3. Mix together the pumpkin, onion mixture and sage.
4. Add salt and pepper to taste.
5. Grease a 30cm x 20cm lasagne dish.
6. 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.
7. Repeat with the remaining lasagne sheets, pumpkin and cheese.
8. Mix the sour cream with the chives, spread cream over the top of the dish.
9. Bake in moderate oven for 35 to 40 minutes until lightly browned and cooked through.
10. Sprinkle with the almonds.

onions, garlic, margarine, pumpkin, sage freshly, black pepper, lasagna noodles, mozzarella cheese, parmesan, sour cream, chives freshly

Taken from recipeland.com/recipe/v/pumpkin-mozarella-lasagne-39182 (may not work)