Pumpkin lasagna

A surfeit of pumpkin upon returning from the Sunday market. Funny, really, as now it’s spring and I associate pumpkin with autumn. But enjoy it anytime, so hauled out hoarded recipes to see what could be done. Pumpkin lasagna, as a beginning.

about 1 kg pumpkin

2 tbpsns butter

3 eggs

1 cup toasted pine nuts, or sunflower seeds

1 cup grated tasty cheddar cheese

100g feta, or grated parmesan

400g lasagna sheets

Chop the seeded pumpkin into chunks (and remove the skin, depending on the variety). Put in a pot with a couple of inches of water and cook over high heat for about 10 minutes, until proddable with a fork. Drain and mash (removing skins if those left on). Add butter & eggs and mix well. Season lightly. In a greased dish, create layers of lasagna, pumpkin mix, nuts & tasty cheese. Finish by crumbling feta over the top. Bake at 180 C for 30 minutes, and serve with a crunchy green salad.

I wondered if dry pasta might not work better than sheets of fresh pasta in this dish. Something to experiment with in future, perhaps. And I had worried that this dish might be excessively cheesy, but it wasn’t.

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