Ingredients

  • 5 sheets of fresh lasagna
  • 350 g of pumpkin
  • 70 g of butter
  • 30 g of grated cheese
  • 2 sprigs of fresh marjoram or parsley
  • 2 cm of fresh ginger root
  • extra virgin olive oil
  • salt
  • black pepper
Procedure

Clean the pumpkin by removing filaments and seeds then cut it into cubes. Take a pan and add the pumpkin to the melted butter, cook for about 20 minutes, add the marjoram and grated ginger. Add the cheese, salt and pepper. Mix well until you get a soft mixture. Blanch the sheets to make them soft, just a few moments. Then let them cool. Take one and place a spoonful of pumpkin dough in the center, close it with string and when ready, bake them at 180 degrees for 10 minutes, placing them on a baking sheet. Then remove the string and serve.

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