Pumpkin – Cream Cheese – Lasagna
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 700 g pumpkin meat
- 2 medium carrot (s)
- 400 g tomato (s), chunky, from the can
- 2 medium tomato (s)
- 4 lasagna platter (s), fresh or pre-cooked
- 300 g herbal cream cheese, liht
- 250 g cottae cheese
- 2 tablespoons oil
- 2 teaspoons curry powder
- 2 teaspoons vegetable stock, powder
- 0.5 teaspoon ½ cinnamon
- milk
- salt and pepper
- Chili powder
Print Recipe
Pin Recipe Instructions
- Braise the onion and garlic in the oil. Add the strained tomatoes, a little water and powdered vegetable stock. Then add chopped carrots and pumpkin until tender. Curry powder, cinnamon, salt, pepper and then the cottage cheese. Season again to taste.
- Mix the cream cheese with milk until it is slightly runny.
- Then layer the vegetables, cream cheese and lasagne sheets in the pan. Start and finish with vegetables. Then cover with tomato slices.
- Put in the oven at 175 ° for 20 min.
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