Chicken, pumpkin and ricotta lasagne
(at time of publication)
- 7 cups peeled, thinly sliced buttercup pumpkin
- spray oil
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 cups thinly sliced Swiss brown mushrooms
- 500g bag frozen spinach
- 2 cups ricotta
- 1 egg, lightly beaten
- black pepper
- 2 tablespoons reduced-fat spread
- ¼ cup plain flourall purpose flourX
- 3 cups trim milk
- 8 dried wholemeal lasagne sheets, cooked as per packet
- 2 cups chopped, cooked skinless chicken breast
- ½ cup mozzarella
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.
Make it gluten free: Use gluten-free flour and lasagne sheets.
Suitable to freeze.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 7g
Dietary fibre 10g
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