Lasagna with pumpkin and cottage cheese
Description
The recipe won't take much time. Everyone is familiar with the famous Italian lasagna, but not everyone knows that lasagna doesn't necessarily have to be made with meat filling. There are many variations for lasagna fillings, and I would like to tell you about one. Serve hot.
Instructions
- 1
Step 1
1. Peel the pumpkin and cut it into small pieces. Then you can either boil the pumpkin or bake it. I boiled mine.
- 2
Step 2
2. Add about half a cup of water and one-third teaspoon of salt to the pumpkin, and cook for about 15 minutes. Turn the cooked pumpkin into a puree.
- 3
Step 3
3. If your cottage cheese is very wet, it's better to drain it. Crumble the cottage cheese and mix it with pumpkin purée.
- 4
Step 4
4. Add finely chopped herbs and sun-dried tomatoes, garlic pressed through a garlic crusher, salt to taste, ground black pepper, and basil.
- 5
Step 5
5. Mix, taste, and add any missing spices to taste.
- 6
Step 6
6. I will bake the lasagna in a bread baking pan. I line it with parchment paper (this will make it easier to remove the finished lasagna). Then place the first lasagna sheet. I'm using no-boil lasagna sheets.
- 7
Step 7
7. Spread about 2-2.5 tablespoons of filling and cover with the next sheet. Repeat this process with all the sheets and filling.
- 8
Step 8
8. Place the last sheet and spread it with sour cream.
- 9
Step 9
9. Sprinkle with grated cheese and place in a preheated oven at 180 degrees.
- 10
Step 10
10. Bake the lasagna for about 30-35 minutes, until the cheese forms a light golden crust. If you don't like the cheesy crust, you can remove the lasagna after 20-25 minutes.
- 11
Step 11
11. We take out the lasagna; it holds its shape well and turns out juicy.
- 12
Step 12
12. And you can enjoy. Serve the lasagna with fresh vegetables or any sauce, depending on personal preference.