Stuffed Lasagna Hokkaido

Ingredients for 3 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 4 lasagna sheets
• 2 cups sour cream
• 125 g bacon cubes
• 2 m.-large tomato(s)
• 2 large mushrooms
• 2 small carrots
• 50 g Parmesan or similar hard cheese
• salt and pepper
• oregano
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Cut the top of the pumpkin, remove the top quarter, and hollow out the pumpkin. Sear the bacon cubes until crispy. Slice the carrots and add them and fry briefly. Dice the tomatoes and mushrooms and fry them as well. Stir in the sour cream and season with salt, pepper, oregano, and nutmeg. Fill the hollowed-out Hokkaido pumpkin alternately with the sauce and lasagna sheets, starting with a single layer. Layer the sauce directly from the pan while it’s still hot. Sprinkle the Parmesan cheese over the last layer of sauce and replace the pumpkin lid. Bake in a preheated oven at 200°C (400°F) for about 45 minutes.