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Subject: Pumpkin Lasagne


Author:
on behalf of Wendy
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Date Posted: 14:34:11 11/26/01 Mon

Author: Wendy
Home Page: (SFL #135) 149 / 134.6/122.8 (by Dec 25)

PUMPKIN LASAGNE @ 4.5 pts per serve

300g pumpkin, chopped.
1 large onion (125g) chopped.
240g lasagna noodles (preferably green).
2 cloves garlic crushed.
300g low-fat Ricotta Cheese.
1 x 300g can peeled tomatoes.
Fresh or dried basil.

Steam pumpkin and onion until tender or microwave on High (100%) for 4 - 4 ½ minutes, covered in a bowl. Cook noodles in a bowl until al dente.
Puree pumpkin and onion with garlic and cheese. Season to taste with freshly ground pepper.
Layer lasagna and pumpkin filling alternately in a lightly greased dish, finishing with lasagna.
Mix tomato with basil and cover lasagna evenly. Cover with foil.
Cook at 180°C for 30 minutes.
SERVES 4.

Each serve provides:

960kJ
7g fat
258mg Calcium.

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