chicken pumpkin and ricotta lasagna
Cheesy and low in fat! The perfect quick and easy meal to throw together for a hungry family only under 10 minutes!
INGREDIENTS
- 1 tablespoon garlic olive oil
- 3 garlic cloves , minced OR 3 teaspoons minced garlic
- 1 onion , roughly chopped
- 1 carrot , roughly diced
- 4 cups pumpkin , peeled and finely chopped
- 2 cups sliced mushrooms
- 1 zucchini , sliced or chopped
- 1 kg | 2lbs lean ground chicken mince
- 6 - 8 large fresh basil leaves , roughly chopped or torn
- 1 can condensed tomato soup
- 1 tablespoon Vegeta or any other vegetable stock powder
- 6 wholemeal/spelt or whole grain lasagna sheets
- 1 cup (250g | 9oz tub) light ricotta cheese
- 4 cups 500g | 17oz grated light Mozzarella
INSTRUCTIONS
- Preheat the oven to 200C | 390F. Heat the oil in a large sized pan over medium heat. Add the onion and garlic and panfry until onion is transparent (1-2 minutes).
- Add the carrots, mushrooms and zucchini, pan frying until the carrot and pumpkin have softened.
- Add the chicken, and cook stirring to break up the meat until the chicken has browned
- Stir through Basil, remove from heat and set aside.
- To assemble lasagna: spray a large oven proof baking dish with nonstick spray and wipe excess over with a paper towel
- Spoon about 1 1/ 2 cups of chicken sauce around the base of the pan.
- Arrange 3 sheets on top and about 1 1/2 cups of sauce again. Spoon half the ricotta evenly over the sauce and half the mozzarella cheese.
- Repeat to create another layer with the 3 remaining lasagna sheets; the remaining sauce; remaining ricotta and mozzarella cheese.
- Cover with foil and bake for 40 minutes. Remove foil and change the oven setting to grill/broil on medium heat to brown the top. Remove from oven and let stand for 10-15 minutes before slicing and serving.
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