Pumpkin & Mozarella Lasagne

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!