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- 1 onion, thinly sliced
- 2 leeks, trimmed, rinsed and thinly sliced
- 1 tsp olive oil
- 1 tsp butter
- 1 cup (8oz, 240gr) pumpkin, cooked and mashed
- 15 – 20 fresh sage leaves
- 8oz (240gr) baked ham
- 1 tsp butter
- 1 cup (4oz, 120gr) shredded cheese Swiss, Gruyère, Emmenthal
- Béchamel:
- 3 tbs butter
- 1/4 cup (2oz, 60gr) flour
- pinch of nutmeg
- 2 cups (16oz, (480ml) milk
- 9 – 12 sheets ‘no-cook’ lasagna noodles
- 1/4 cup (1oz, 30gr) grated Parmesan
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 250g | |
| Calories 531 | |
| Calories from Fat 432 | 81% |
| Total Fat 49.15g | 61% |
| Saturated Fat 28.71g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 508mg | 21% |
| Potassium 340mg | 10% |
| Total Carbs 20.47g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.28g | 5% |
| Protein 5.43g | 9% |
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