Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion
   1      clove         garlic -- crushed
  30      grams         margarine -- or oil
   1      kilogram      pumpkin
   2      tablespoons   sage -- freshly chopped
                        cracked black pepper
                        lasagna noodles -- cooked
   3      cups          mozzarella cheese -- grated
     1/2  cup           parmesan cheese -- grated
   1 1/4  cups          sour cream
   2      tablespoons   chives -- freshly chopped
   2      tablespoons   almonds -- roasted flaked

Preparation:

1. Fry the thinly sliced onion and garlic in the margarine until golden brown. Peel the pumpkin and cook until tender drain well, then mash. 2. Mix together the pumpkin, onion mixture and sage. Add salt and pepper to taste. Grease a 30cm x 20cm lasagna dish. Place a layer of lasagna sheets in base of dish, top with a third of the pumpkin mixture then a third of the combined cheeses. Repeat with the remaining lasagna sheets, pumpkin and cheese. 3. Mix the sour cream with the chives, spread cream over the top of the dish. 4. Bake in moderate oven (e.g., around 350F) for 35-40 minutes until lightly browned and cooked through. Sprinkle with the almonds.