Pumpkin and Mozarella Lasagne Recipe

Name: Pumpkin and Mozarella Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onions; 1 clove garlic crushed; 30 grams margarine or oil; 1 kg pumpkin; 2 tablespoons sage freshly chopped; 1 x black pepper crushed; 1 x lasagna noodles instant; 300 grams mozzarella cheese grated; 40 grams parmesan, parmigiano-reggiano cheese, grated grated; 300 ml sour cream; 2 tablespoons chives freshly chopped; 2 tablespoons almonds roasted flaked

Servings: persons

1 medium onions
1 clove garlic crushed
30 grams margarine or oil
1 kg pumpkin
2 tablespoons sage freshly chopped
1 x black pepper crushed
1 x lasagna noodles instant
300 grams mozzarella cheese grated
40 grams parmesan, parmigiano-reggiano cheese, grated grated
300 ml sour cream
2 tablespoons chives freshly chopped
2 tablespoons almonds roasted flaked

1
Fry the thinly sliced onion and garlic in the margarine until golden brown.
2
Peel the pumpkin and cook until tender, drain well, then mash.
3
Mix together the pumpkin, onion mixture and sage.
4
Add salt and pepper to taste.
5
Grease a 30cm x 20cm lasagne dish.
6
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.
7
Repeat with the remaining lasagne sheets, pumpkin and cheese.
8
Mix the sour cream with the chives, spread cream over the top of the dish.
9
Bake in moderate oven for 35 to 40 minutes until lightly browned and cooked through.
10
Sprinkle with the almonds.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium onions, 1 clove garlic crushed, 30 grams margarine or oil, 1 kg pumpkin, and more.

Yes, Pumpkin and Mozarella Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin and Mozarella Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions