Pumpkin and 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

Fry the thinly sliced onion and garlic in the margarine until golden brown. Peel the pumpkin and cook until tender, drain well, then mash.

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.

Mix the sour cream with the chives, spread cream over the top of the dish.

Bake in moderate oven for 35-40 minutes until lightly browned and cooked through. Sprinkle with the almonds.

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