Pumpkin Lasagna with Sour Cream
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 kilogram Hokkaido pumpkin (approximately 1.5 kg)
- 600 milliliters Whipped cream
- 2 Tbsps Pastry flour
- 2 egg yolks
- 200 grams grated Emmentaler cheese
- salt
- Freshly ground peppers
- Nutmeg
- butter (for the pan)
- 8 Lasagne noodle
- to garnish
- Diced tomatoes
- Caper
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Rinse pumpkin, peel and core. With a peeler, cut 12 long strips for garnish. Chop remaining pumpkin into medium slices. Parboil pumpkin slices and pumpkin strips in a saucepan for about 10 minutes until al dente. Mix sour cream with flour, egg yolks and cheese. Season with salt, pepper and nutmeg.
3.
Butter a casserole dish. Layer lasagna and pumpkin slices with sour cream mixture in between layers and on top. Place in oven and cook for about 45 minutes. Cut pumpkin lasagna into pieces and arrange on plates. Spread pumpkin strips decoratively. Garnish with diced tomatoes and capers and serve.
