Pumpkin And Pine Nut Lasagna - cooking recipe

Ingredients

1 kg pumpkin
25 g butter
2 eggs
1/4 teaspoon ground nutmeg
400 g lasagna pasta
1 cup grated cheese
1 1/2 cups toasted pine nuts
1/2 cup shaved parmesan cheese

Preparation

Peel and seed the pumpkin.
Cut into pieces and boil until cooked.
Drain well and mash.
Mix in the butter, eggs and nutmeg.
Beat well.
Oil a lasagne dish.
Line dish with a sheet of lasagne.
Spread with a layer of pumpkin.
Sprinkle with the cheese and top with pine nuts.
Repeat the layers until all ingredients are used up, finishing with a layer of cheese and pine nuts.
Bake at 180C degrees for 25 minutes or until pasta is tender.
Serve topped with parmesan shavings.