Ingredients

For the Casserole:

• Raw pumpkin: 200 g, grated
• Cottage cheese: 200 g (any fat content)
• Egg: 1 large
• Salt: A pinch
• Brown sugar: 60 g (about 3 tablespoons without a heap)
• Vanilla essence: 1 teaspoon
• Lavash: 1 sheet (100 g), cut into 4 pieces (each piece should be approximately 17 x 20 cm)

For the Topping (Custard Layer):

• Eggs: 2 large
• Sour cream: 150 g (any fat content)
• Salt: A pinch
• Sugar: Optional, 1 tablespoon (if you prefer a sweeter custard)

Baking Instructions:

• Oven temperature: 180°C (350°F)
• Bake time: 25-30 minutes

Equipment:

• Baking dish size: 21 x 17 cm, with a 6 cm high edge
• Final casserole weight: 800 g

Instructions (Step-by-Step)

Step 1: Prepare the Pumpkin and Cottage Cheese Filling

1. Grate the pumpkin: Start by grating 200 g of raw pumpkin using a fine or medium grater. Set it aside.
2. Mix the filling: In a large bowl, combine 200 g of cottage cheese, the grated pumpkin, 1 egg, a pinch of salt, and 60 g of brown sugar. Add 1 teaspoon of vanilla essence for flavor.
3. Stir well: Mix all the ingredients until they are fully combined. The mixture should be smooth but slightly textured from the pumpkin and cottage cheese.

Step 2: Prepare the Lavash Layers

1. Cut the lavash: Take the 100 g sheet of lavash and cut it into 4 pieces, each approximately 17 x 20 cm.
2. Layer the filling: In your greased baking dish, place one piece of lavash on the bottom. Spread a portion of the cottage cheese and pumpkin mixture over the lavash. Repeat this process, layering the lavash and filling until all the lavash and filling are used. The top layer should be a piece of lavash.

Step 3: Prepare the Custard Layer

1. Make the custard: In a separate bowl, whisk together 2 eggs, 150 g of sour cream, a pinch of salt, and 1 tablespoon of sugar if you prefer a sweeter topping. Mix until smooth and creamy.
2. Pour the custard: Pour the custard mixture evenly over the layered lavash and filling in the baking dish. The custard will soak into the lavash and filling, creating a creamy texture as it bakes.

Step 4: Bake the Casserole

1. Preheat the oven: Preheat your oven to 180°C (350°F).
2. Bake the casserole: Place the baking dish in the oven and bake for 25-30 minutes, or until the top is golden brown and the custard is set.
3. Check for doneness: To ensure the casserole is fully baked, insert a toothpick into the center. If it comes out clean, the casserole is ready.

Step 5: Cool and Serve

1. Cool slightly: Once baked, remove the casserole from the oven and let it cool for 10-15 minutes. This allows the custard to firm up and makes it easier to cut.
2. Serve: Slice the casserole into squares or rectangles and serve warm. It can be enjoyed on its own or with a dollop of sour cream, honey, or your favorite fruit preserves.

Cooking Tips

• Choose the right cottage cheese: You can use any fat percentage of cottage cheese for this recipe. If you prefer a creamier texture, opt for full-fat cottage cheese. For a lighter version, use low-fat or fat-free cottage cheese.
• Adjust sweetness: The amount of sugar can be adjusted based on your preference. Brown sugar adds a subtle caramel-like flavor, but you can also use white sugar or a sugar substitute like honey or maple syrup.
• Optional add-ins: For added flavor, you can include raisins, dried apricots, or chopped nuts like walnuts or pecans in the filling.
• Use of lavash: Lavash acts as a light and crisp layer in this casserole. If you prefer, you can substitute it with phyllo dough or even use thin slices of bread for a different texture.

Nutritional Facts (Per 100 g)

• Calories: 133 kcal
• Protein: 7.9 g
• Fat: 4.9 g
• Carbohydrates: 15.5 g

Frequently Asked Questions (FAQs)

1. Can I use another type of squash instead of pumpkin?
   • Yes, you can substitute pumpkin with other types of squash, like butternut or acorn squash. Make sure to grate or finely chop it to maintain the smooth texture of the filling.
2. Can I make this casserole gluten-free?
   • Yes, to make this casserole gluten-free, substitute the lavash with gluten-free tortillas or gluten-free phyllo dough.
3. How do I store leftovers?
   • Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven or microwave before serving.
4. Can I freeze the casserole?
   • Yes, this casserole can be frozen. Once baked, let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To reheat, thaw it in the refrigerator overnight and warm it in the oven.
5. Can I make this casserole sweeter?
   • If you prefer a sweeter casserole, feel free to add more sugar to the filling and the custard. You can also top the casserole with a drizzle of honey or a dusting of powdered sugar after baking.

Conclusion

This Cottage Cheese and Pumpkin Casserole is a perfect balance of savory and sweet, with the rich creaminess of cottage cheese and the delicate sweetness of pumpkin. The use of lavash gives the casserole structure and a slight crunch, while the custard layer ties everything together with a creamy finish.

It’s a versatile dish that can be enjoyed as a healthy breakfast, a light dessert, or even a snack. The simple, wholesome ingredients make it easy to prepare, and the flavor combinations are sure to be a hit with family and friends. Whether you’re looking to add more vegetables to your diet or just want a delicious, comforting meal, this casserole is a must-try!