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Lasagna with Pumpkin, Goat's Cheese and Hazelnuts
- Hokkaido squash 1, approx 800 g
- Butter 2 tbsp
- Hazelnuts 150 g, blanched
- Goat cheese 200 g
- Vegetable stock 100 ml
- White wine 50 ml, dry
- Chilli powder 1 good pinch
- Lasagna 16 sheets
- Oil 2 tbsp
- Sage 1 - 2 sprigs
Directions:View on Fine Dining Lovers
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