Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion
  1              clove  garlic -- crushed
  30             grams  margarine -- or oil
  1           kilogram  pumpkin
  2        tablespoons  sage -- freshly chopped
                        cracked black pepper
                        lasagne noodles -- cooked
  3               cups  mozzarella cheese -- grated
     1/2           cup  parmesan cheese -- grated
  1 1/4           cups  sour cream
  2        tablespoons  chives -- freshly chopped
  2        tablespoons  almonds -- roasted flaked

Preparation:

1. Fry the thinly sliced onion and garlic in the margarine until golden brown. Peel the pumpkin and cook until tender drain well, then mash. 2. Mix together the pumpkin, onion mixture and sage. Add salt and pepper to taste. Grease a 30cm x 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. 3. Mix the sour cream with the chives, spread cream over the top of the dish. 4. Bake in moderate oven (e.g., around 350 F) for 35-40 minutes until lightly browned and cooked through. Sprinkle with the almonds.

Nutritional Information:

631 Calories (kcal); 48g Total Fat; (66% calories from fat); 29g Protein; 26g Carbohydrate; 116mg Cholesterol; 652mg Sodium