Pumpkin & mozarella lasagne

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!