Sweet Pumpkin Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g pumpkin (se), (Hokkaido)
- 500 g low-fat quark
- 1 cup sour cream
- 4 egg (s)
- 1 pinch (s) salt
- 100 g suar
- 1 packet vanilla sugar
- 6 piece (s) lasagne plate (s)
- 1 pck. Custard powder, (vanilla)
- some cinnamon, cloves, cardamom
- 2 teaspoons sugar
- 50 g butter
- Almond (s), sliced
Print Recipe
Pin Recipe Instructions
- Wash, core and cut the pumpkin into small pieces. Then bring about 300 ml of water with a little sugar, cinnamon, cloves and possibly cardamom to the boil, add the pumpkin and cook until soft. Then possibly puree the pumpkin and season to taste again.
- Now separate the eggs and beat the egg whites with a pinch of salt until stiff and set aside. Beat the egg yolks with the sugar until creamy, then stir in the quark, sour cream and pudding powder. Season to taste briefly and possibly add a little sugar or lemon. Then fold in the egg whites.
- Now grease a baking dish and fill in half of the quark mixture, 3 lasagne plates on top, then the pumpkin mixture and again 3 lasagne plates. Finally distribute the rest of the curd mixture on top. Then sprinkle 2 tablespoons of sugar, about 50 g of butter in small flakes and sliced almonds on top.
- Bake the lasagne in the preheated (180 degrees top and bottom heat) oven for about 40 minutes.
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