Recipe - Pumpkin And Mozarella Lasagna

1 md Onion
1 Clove garlic; crushed
30 g Margarine; or oil
1 kg Pumpkin
2 tablespoon Sage; freshly chopped
Cracked black pepper
Lasagna noodles; cooked
3 cup Mozzarella cheese; grated
One half cup Parmesan cheese; grated
1 One fourth cup Sour cream
2 tablespoon Chives; freshly chopped
2 tablespoon Almonds; roasted flaked

1. Fry the thinly cut or sliced up 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 x 20cm lasagna dish. Place a layer of lasagna sheets
in base of dish, top with a third of the pumpkin mixture then a third of
the combined cheeses. Repeat with the remaining lasagna 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 (e.g., around 350F) for 3540 minutes until
lightly browned and cooked through. Sprinkle with the almonds.

Per serving: 631 Calories (kcal); 48g Total Fat; (66% calories from fat);
29g Protein; 26g Carbohydrate; 116mg Cholesterol; 652mg Sodium Food
Exchanges: 1 Grain(Starch); 3 One half Lean Meat; One half Vegetable; 0 Fruit;
7 One half Fat; 0 Other Carbohydrates

Recipe by: SirRedhawk@aol.com

Converted by MM_Buster v2.0n.