Recipe for Lasagna with Sweet Potato and Pumpkin 
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Yield:
1
Ingredients:
Amount Ingredient
1 tbl olive oil
1/2 cup lean bacon pieces
1 x onion, finely chopped
3/4 lb sweet potato cut in 1/2 inch dice
3/4 lb pumpkin cut in 1/2 inch dice
2 cup water
3/4 cup pureed pumpkin
1 tsp curry powder
2 tbl chopped fresh herbs (coriander, thyme, oregano or sage)
Salt and pepper to taste
1/2 cup lite coconut cream
1 cup milk
1 tbl cornstarch
12 x instant lasagna noodles (3/4 pound)
Instructions:
Instructions: Place olive oil into a large pot and cook bacon, onion, sweet potato and pumpkin. Stir over a low heat for approximately four minutes, stirring constantly. Add 1 cup of water and simmer for a further 4 minutes. Add puree and remaining water. Add curry powder, together with chopped herbs.

Add coconut cream and seasoning to taste. Lastly, add milk, mixed with cornstarch. Simmer altogether for four minutes. Remove from heat.

Preheat
oven to 185 C or 375 F. Place a thin layer of sauce into bottom of oven proof dish sprayed with PAM. Add a layer of lasagna noodles then a layer of sauce. Repeat until ingredients are used, finishing with a layer of sauce. Sprinkle with grated cheese, and bake in preheated 185 C or 375 F oven for forty minutes. Contributor: Margaret E. Walker

This lasagna calls for pumpkin and curry. Curry is not an Italian staple, but the use of pumpkin is common in the northern part of Italy. This is a very happy marriage, reflecting todays worldwide good fortune.

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