Chicken, pumpkin and ricotta lasagne

1 Preheat oven to 180°C. Lightly grease a large baking dish. Line a baking tray with baking paper, place pumpkin on tray, spray with oil and bake for 20 minutes, or until tender.

2 Meanwhile, in a large non-stick frying pan, heat half of the olive oil over high. Sauté onion and garlic for 5 minutes. Add mushrooms and cook, stirring, for 5-7 minutes, or until soft. Remove from pan.

3 Heat remaining oil in the pan over high. Cook spinach, stirring, for 2 minutes, or until just wilted. Transfer to a colander. When spinach is cool enough to handle, squeeze out excess liquid and finely chop. In a medium bowl, combine spinach, ricotta and egg. Season with pepper.

4 In a medium saucepan, melt spread over a medium-high heat. Add flour and cook, stirring, for 1 minute, or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat and simmer, stirring, for about 5 minutes, or until mixture thickens. Remove from heat. Season with pepper.

5 Spread ½ cup of white sauce over base of baking dish. Top with two lasagne sheets, then pumpkin and half of the chicken. Drizzle over ½ cup of white sauce and top with two lasagne sheets. Evenly spread ricotta mixture over, then two lasagne sheets. Top with mushroom mixture, remaining chicken and ½ cup of white sauce. Finish with two lasagne sheets and remaining sauce and scatter with mozzarella.

6 Bake, covered with foil, for 40 minutes. Uncover and bake for a further 15-20 minutes, or until golden and pasta is tender. Leave to stand for 10 minutes before serving.