Ingredients

1 medium onion
1 clove of garlic, crushed
30 g of margarine oroil
1 kg of pumpkin
2 tbs. of freshly chopped sage
cracked black pepper
lasagne sheets
3 cups (300 g) grated mozzarella cheese
½ cup (40 g) grated parmesan cheese
300 ml sour cream
2 tbs. freshly chopped chives
2 tbs. of roasted, flaked almonds

Method

Fry the thinly sliced onion and garlic in the margarine until golden brown.
Peel the pumpkin and cook until tender.
Drain well and mash.
Cook the lasagne sheets according to the instructions on the packet.
Mix together the pumpkin, onion mixture and sage.
Add salt and pepper to taste.
Grease a 30 cm x 20 cm lasagne dish.
Place a layer of lasagne sheets in base of dish and top with a third of the pumpkin mixture, then a third of the combined cheeses. Repeat with the remaining lasagne sheets, pumpkin mixture and cheese.
Mix the sour cream with the chives and spread over the top of the dish.
Bake in a moderate oven (180 C) for 35-40 minutes until lightly browned and cooked through. Sprinkle with the almonds.

Serves 4-6.