Pumpkin Lasagna

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Pumpkin Lasagna

Pumpkin Lasagna

October is Pumpkin Month! They are not only delicious, but also full of vitamins and valuable ingredients that are good for our health. That’s why we’ve prepared a delicious pumpkin lasagna for you, which you can easily cook at home!

800 g pumpkin, cut into 2 mm thick slices
1 bunch of sage, leaves picked, 1/2 finely chopped
1/2 cup (125g) ghee, melted, plus an additional 1/4 cup (60g) ghee
1 leek, thinly sliced
4 garlic cloves, finely grated
100 g each of kale and black cabbage, stems removed, leaves finely chopped
270 g semi-dried tomatoes, drained and diced
500 g cottage cheese
2 eggs, lightly whisked

In a bowl, mix the pumpkin slices with half the whole sage leaves, 2 tablespoons ghee, and 2 teaspoons salt flakes and set aside.
Combine the leeks, garlic, 2 tablespoons ghee, and 1/2 teaspoon salt flakes in a bowl and set aside.
In a bowl, combine the kale, black cabbage, tomato, and 1 teaspoon salt flakes. Gently massage the leaves to soften them, then set aside.
Mix the quark, eggs and chopped sage in a bowl.
Preheat the oven to 180°C. Grease a 2 L (8 cup) casserole dish.
For the lasagna, spread 1/3 of the leek mixture in the bottom of the dish and top with a layer of pumpkin mixture, followed by 1/3 of the curd mixture. Cover with 1/3 of the kale mixture, then another layer of the squash mixture. Repeat this process two more times, finishing with the remaining pumpkin mixture. Brush with the remaining ghee.
Place a sheet of parchment paper over the lasagne and wrap in foil. Bake for 1 hour and 30 minutes until lasagna is tender. Preheat the grill on high. Remove the foil and parchment paper and place the lasagne back on the top shelf of the oven. Grill for 5-6 minutes, checking regularly, until the surface is crispy.
Meanwhile, heat some ghee in a pan over high heat, then add the remaining sage leaves and cook for 90 seconds or until translucent. Drain on paper towels until crisp. Sprinkle the lasagne with the crispy sage leaves and serve.

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