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Chicken and vegetable lasagne
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
- 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
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Instructions
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 473cal
-
Kilojoules 1980kJ
-
Protein 38g
-
Total fat 12g
-
–Saturated fat 5g
-
Carbohydrates 50g
-
–Sugars 20g
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Dietary fibre 9g
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Sodium 720mg
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Calcium 330mg
-
Iron 6mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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