Ingredients:
|
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
|
1/3 |
cup | water (omit if pumpkin puree is runny | |
|
2-3 |
tbsp | maragine | |
|
1 |
cup | carrots | grated |
|
2 |
cups | pumpkin puree | |
|
1-1/3 |
tsp | salt | |
|
1 |
cup | dried parsley or 1 Tbsp. minced fresh | |
|
3 |
eggs | ||
|
2/3 |
cup | dried milk powder | |
|
1/3 |
cup | water | |
|
1—1/3 |
cups | cheese | grated |
|
1-1/2 |
cups | packed bread crumbs | |
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|||
|
|
|||
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|
Recipe Instructions:
- In a pan add 1/3 cup water, margarine and carrots
- Cook until carrots are softened.
- Add pumpkin puree, salt and parsley and heat until boiling.
- In a large bowl mix together eggs, dried milk powder, 1/3 cup water and cheese.
- Mix in hot ingredients and pour into greased glass lasagna pan.
- Cover with bread cubes. Push down into liquid.
- Bake at 375 degrees F. (190 degrees C) for 30-45 minutes.