Chicken & Veg Lasagne

Chicken and vegetable Lasagne

Ingredient list:

• spray oil

• 400g lean minced chicken

• 1 red capsicum, finely diced

• 1 onion, finely diced

• 500g pasta sauce

• 400g can crushed tomatoes

• 1 tablespoon dried Italian herbs

• 2 cups mashed pumpkin

• 1 packet frozen spinach, thawed, cooked and

drained

• 375g fresh lasagne sheets

• 450g can tomato soup

1/2 cup grated edam cheese

Step 1 Preheat the oven to 180°C. Spray a non-stick frying pan with oil. Cook the chicken mince until browned (5 minutes), breaking up lumps. Add the capsicum, onion, pasta sauce, canned tomatoes and Italian herbs. Combine and heat through.

Step 2 Cut the pasta sheets to fit the lasagne dish. Layer the chicken pasta sauce with pasta sheets, then a layer of mashed pumpkin, then a layer of spinach. Continue this process until you finish with a layer of pasta.

Step 3 Pour the canned soup over the assembled lasagne and sprinkle a layer of cheese on top. Bake in the oven for 30 minutes, then serve with salad.