John Myers
Ingredients for 4 servings:
- 450 g pumpkin(s), (Hokkaido)
- 500 g low-fat curd cheese
- 1 cup sour cream
- 4 eggs
- 1 pinch of salt
- 100 g sugar
- 1 packet of vanilla sugar
- 6 pieces of lasagna sheet(s)
- 1 pack of pudding powder (vanilla)
- some cinnamon, clove(s), cardamom
- 2 tsp sugar
- 50 g butter
- Almond(s), sliced
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Wash the pumpkin, remove the seeds, and cut into small pieces. Bring about 300 ml of water to a boil with a little sugar, cinnamon, cloves, and cardamom, then add the pumpkin and cook until soft. If desired, puree the pumpkin and season again to taste. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form and set aside. Beat the egg yolks with the sugar until creamy, then stir in the quark, sour cream, and custard powder. Season to taste and add a little more sugar or lemon juice, if desired. Then fold in the egg whites. Grease a baking dish and pour in half of the quark mixture, then layer 3 lasagna sheets, then the pumpkin mixture, and another 3 lasagna sheets. Finally, spread the rest of the quark mixture on top. Sprinkle 2 tablespoons of sugar, about 50 g of small-sized butter, and sliced almonds on top. Now bake the lasagna in the preheated oven (180 degrees top and bottom heat) for about 40 minutes.
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