Ingredients:
1 kg pumpkin
25 g butter
2 eggs
1/4 teaspoon ground nutmeg
400 g lasagna pasta
1 cup grated cheese
1 1/2 cups toasted pine nuts
1/2 cup shaved parmesan cheese
Directions:
Peel and seed the pumpkin.
Cut into pieces and boil until cooked.
Drain well and mash.
Mix in the butter, eggs and nutmeg.
Beat well.
Oil a lasagne dish.
Line dish with a sheet of lasagne.
Spread with a layer of pumpkin.
Sprinkle with the cheese and top with pine nuts.
Repeat the layers until all ingredients are used up, finishing with a layer of cheese and pine nuts.
Bake at 180C degrees for 25 minutes or until pasta is tender.
Serve topped with parmesan shavings.
Servings: 4
Time preparation: 30 min.
Time total: 55 min.