|1 ⅔ kgs||Pumpkin (Main)|
|1 tsp||Iodised salt|
|4||Lasagne sheets (Main)|
|200 g||Feta (Main)|
|¼ cup||Pine nuts|
|420 g||Creamy pumpkin soup|
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- Peel skin and remove seeds from pumpkin. Cut flesh into 6cm pieces. Cook in a saucepan of boiling, salted water until tender. Drain well. Return to saucepan. Add butter, salt and grated nutmeg. Wash and divide into three portions.
- Place a lasagne sheet over the base of 23 x 19cm greased ovenproof dish. Cover with one portion of mashed pumpkin. Cut feta into three equal portions. Crumble one portion over pumpkin and scatter with two tablespoons of toasted pine nuts.
- Combine creamy pumpkin soup and milk. Pour half soup mixture over pine nuts. Cover with pasta cut to fit. Repeat pasta, pumpkin, cheese and pine nut layering process twice more finishing with mashed pumpkin on top.
- Pour over remaining pumpkin soup mixture and scatter over third portion of cheese and pine nuts. Bake at 180 degrees C for one hour or until cooked.