Zucchini Pumpkin Lasagna

For the zucchini-pumpkin lasagna, finely chop the onion and sauté in a little oil until translucent. Cut the pumpkin into small cubes (approx. 0.5 cm), add to the onion together with the garlic paste and fry well.

Add the canned tomatoes with the juice, season as desired and simmer until the pumpkin pieces are firm to the bite. Then stir in the whipped cream well.

Using a large peeler, cut the zucchini lengthwise into thin slices. Grease a baking dish with butter with a layer of zucchini strips, cover with sauce and sprinkle with feta. Repeat until all ingredients are used.

As a last layer sauce sprinkled with the grated mozarella. Preheat oven to 180 °C and bake the zucchini-pumpkin lasagna for about 30 – 35 minutes.

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