Pumpkin cream cheese lasagna

Ingredients for 3 servings:

• 700 g pumpkin flesh
• 2 m.-large carrot(s)
• 400 g tomatoes, chunky, from the can
• 2 m.-large tomato(s)
• 4 lasagna sheets, fresh or pre-cooked
• 300 g herb cream cheese, light
• 250 g cottage cheese
• 2 tbsp oil
• 2 tsp curry powder
• 2 tsp vegetable broth powder
• ½ tsp cinnamon
• Milk
• salt and pepper
• chili powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sauté the onion and garlic in oil. Add the passata, a little water, and vegetable stock powder. Then add the finely chopped carrots and pumpkin and cook until softened. Add the curry powder, cinnamon, salt, and pepper, followed by the cottage cheese. Season to taste. Mix the cream cheese with milk until slightly runny. Then layer the vegetables, cream cheese, and lasagna sheets in the dish, starting with the vegetables and ending with the vegetables. Top with tomato slices. Place in the oven at 175°C for 20 minutes.