Rolled lasagna with pumpkin and almonds

 

ingredients:

 
- slices of lasagna
- pumpik purree 
- ground almonds
- tomato passata
- herbs
- salt and pepper
- hot peppers
- optional: cheese casserole

Boil lasagna slices in salted water.
On each patch spread purree pumpkin, sprinkle with almonds.
Roll up and cut in half.
For a casserole dish, pour tomato passata.
To measure put half lasagna.
Sprinkle with herbs.

 
Optionally, you can sprinkle with cheese at the end of cooking.

 
Bake for about 20 minutes at 180 degrees.