Chicken and Vegetable Lasagne |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Using minced chicken is a leaner alternative to lamb or pork, and the tomato soup becomes an instant sauce with the cheese. Ingredients:
400 g minced chicken |
1 red capsicum, finely diced |
1 onion, finely diced |
500 g pasta sauce |
400 g crushed tomatoes |
1 tablespoon mixed italian herbs |
2 cups pumpkin, mashed |
1 cup frozen spinach, thawed, cooked and drained |
375 g lasagna sheets |
450 g tomato soup |
1/2 cup edam cheese, grated |
Directions:
1. Preheat the oven to 180°C.
2. 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.
3. 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.
4. Pour the canned soup over the assembled lasagna and sprinkle a layer of cheese on top. Bake in the oven for 30 minutes.
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