Pumpkin and Sour Cream Lasagna
Pumpkin and sour cream lasagna is a recipe with fresh ingredients from the lasagna category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg Hokkaido pumpkin (ca. 1.5 kg)
- 600 ml sour cream
- 2 tbsp flour
- 2 egg yolks
- 200 g grated Emmental cheese
- Salt
- pepper (ground)
- nutmeg
- butter (for the pan)
- 8 lasagna sheets
- tomato cubes
- capers
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Peel and core the pumpkin. With a vegetable peeler cut 12 long strips for garnish and slice the remaining pumpkin into not-too-thin rounds. Parboil the pumpkin slices and strips in a steamer basket of a pot for about 10 minutes until firm. Mix the sour cream with flour, egg yolks, and cheese; season with salt, pepper, and nutmeg.
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3.
Butter a tall baking dish, layer lasagna sheets and pumpkin slices alternately. Spread some sour cream between layers. Finish with a top layer of sour cream. Bake in the oven for about 45 minutes. Cut the lasagna into pieces and serve on plates. Decorate with pumpkin strips, tomato cubes, and capers.
