Pumpkin Lasagna

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 1 half vegetable onion(s)
• 1 stalk(s) leek
• 2 cloves garlic
• 2 eggs
• 150 g yogurt
• 200 g cream cheese, grainy
• 1 bag of grated Gouda cheese
• Lasagna sheet(s) as required
• salt and pepper
• Spice(s) to taste
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Wash, trim, and chop the onions, leeks, and garlic. Trim and dice the pumpkin. Sauté the onions, leeks, and garlic in a pan with a little oil. Add the diced Hokkaido pumpkin and cook until slightly softened. Season to taste with salt, pepper, and spices. Crack two eggs into a bowl, add the yogurt and cream cheese, and mix everything together. Finally, mix in the cheese and season the sauce to taste. Preheat the oven to 200°C. Line the bottom of a baking dish with pasta sheets, then spread the pre-cooked pumpkin on top, then pour the egg and cheese mixture over the pasta. Repeat this process about three times, depending on the size of the baking dish, until all the pasta is used up. Finish with grated cheese. Place the dish in the oven and bake the lasagna at 200°C for about 30 minutes until golden brown. Enjoy!