Pumpkin Lasagna Recipe
An easy, tasty, filling & healthy lasagna recipe. Yum!
Pumpkin Lasagna Recipe Ingredients
1 packet 'instant' lasagna noodle sheets (or make your own - see 'accompaniments') 250g pumpkin, cubed (I try to use a couple of different pumpkin varieties so that I get more flavour, but just make sure whichever pumpkin you use that it's not stringy).
250g potatoes, cubed
250g sweet potatoes, cubed
1 onion, diced
2 cloves garlic, finely chopped or crushed
500g plain yoghurt
1 egg
1 teaspoon butter, margarine or olive oil
1/2 cup tasty cheese, grated
tablespoon chives, chopped (fresh is best)
Pumpkin Lasagna Recipe Directions
Preheat oven to 350 degrees F (or 180 degrees C).
Cook the onion and garlic in the butter (or margarine/ olive oil - I like the taste of butter better).
Steam the pumpkin, sweet potato & pumpkin together until soft.
Once cooked, using a hand-held blender (or vegetable masher) to well-combine the pumpkin, sweet potato & potato with the onion & garlic.
In a bowl, lightly beat the egg.
Mix the egg into the pumpkin mixture.
Alternately layer: lasagna noodle sheets - pumpkin mixture - yoghurt - lasagna noodle sheets - pumpkin mixture - yoghurt - lasagna noodle sheets - pumpkin mixture.
Finish by sprinkling the grated cheese & chives on top.
Cover with aluminium foil and bake for 35 minutes.
Remove foil and continue baking for another 10 minutes, or until cheese is golden brown.
Allow your lasagna to rest for 10 minutes before cutting & serving.