Chicken and vegetable lasagne

Photographer: Wendy Fenwick

Share a delicious plate of our comforting chicken and vegetable lasagne – rich, creamy and incredibly tasty, this will be a family favourite.

Serves: 4

Time to make: 55 mins

Hands-on time: 15 mins

Ingredients

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spray oil

400g lean chicken mince

1 onion, finely diced

1 red capsicum, finely diced

2 x 400g cans chopped tomatoes

1 tablespoon dried Italian herbs

2 cups mashed cooked pumpkin

300g frozen spinach, thawed, cooked, drained

375g fresh lasagne sheets

400g passata

½ cup grated edam cheese

Instructions

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1 Preheat oven to 180°C. Spray a non-stick frying pan with oil. Cook chicken mince for about 5 minutes until browned, breaking up lumps. Add onion, capsicum, tomatoes and herbs. Combine and heat through.

2 Cut pasta sheets to fit lasagne dish. Layer chicken pasta sauce with pasta sheets then a layer of mashed pumpkin, then a layer of spinach. Continue this process and end with a layer of pasta.

3 Pour passata over assembled lasagna and sprinkle cheese over top. Bake in oven for 30 minutes.

Serving suggestion

Serve lasagne with a salad.

Nutrition Info (per serve)

Calories 473 cal

Kilojoules 1980 kJ

Protein 38 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 50 g

Sugar 20 g

Dietary fibre 9 g

Sodium 720 mg

Calcium 330 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.