Chicken Pumpkin and Ricotta Lasagna

Name: Chicken Pumpkin and Ricotta Lasagna
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving
Ingredients: 1 tablespoon garlic olive oil; 3 cloves garlic; 1 medium onion; 1 medium carrot; 4 cups pumpkin; 2 cups sliced mushrooms; 1 medium zucchini; 2 lbs lean ground chicken mince; 6 leaves fresh basil; 1 can condensed tomato soup; 1 tablespoon Vegeta or any other vegetable stock powder; 6 sheets wholemeal, spelt or whole grain lasagna sheets; 9 oz light ricotta cheese; 17 oz grated light Mozzarella

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Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8
Calories
531 kcal
Course
Main Course, Dinner
Cuisine
Italian

Chicken Pumpkin and Ricotta Lasagna

Heidi Ellis

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Chicken Pumpkin and Ricotta Lasagna is cheesy and low in fat! The perfect quick and easy meal to throw together for a hungry family!

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Ingredients

Servings

1 tablespoon garlic olive oil
3 cloves garlic minced, or 3 teaspoons minced garlic
1 medium onion roughly chopped
1 medium carrot roughly diced
4 cups pumpkin peeled and finely chopped
2 cups sliced mushrooms
1 medium zucchini sliced or chopped
2 lbs lean ground chicken mince
6 leaves fresh basil roughly chopped or torn
1 can condensed tomato soup
1 tablespoon Vegeta or any other vegetable stock powder
6 sheets wholemeal, spelt or whole grain lasagna sheets
9 oz light ricotta cheese
17 oz grated light Mozzarella

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Instructions

Preheat the oven to 200C | 390F. Heat the oil in a large sized pan over medium heat. Add the onion and garlic and panfry until onion is transparent (1-2 minutes).
Add the carrots, mushrooms and zucchini, pan frying until the carrot and pumpkin have softened.
Add the chicken, and cook stirring to break up the meat until the chicken has browned
Stir through Basil, remove from heat and set aside.
To assemble lasagna: spray a large oven proof baking dish with nonstick spray and wipe excess over with a paper towel
Spoon about 1 1/ 2 cups of chicken sauce around the base of the pan.
Arrange 3 sheets on top and about 1 ½ cups of sauce again. Spoon half the ricotta evenly over the sauce and half the mozzarella cheese.
Repeat to create another layer with the 3 remaining lasagna sheets; the remaining sauce; remaining ricotta and mozzarella cheese.
Cover with foil and bake for 40 minutes. Remove foil and change the oven setting to grill/broil on medium heat to brown the top. Remove from oven and let stand for 10-15 minutes before slicing and serving.

Notes

Once out of the oven, let stand for 10-15 minutes before slicing and serving to stop the layers from immediately sliding apart.
Once out of the oven, let stand for 10-15 minutes before slicing and serving to stop the layers from immediately sliding apart.

Nutrition Information

Show Details

Serving 1g Calories 531kcal (27%) Carbohydrates 34g (11%) Protein 44g (88%) Fat 25g (38%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 169mg (56%) Sodium 952mg (40%) Potassium 1.333mg (0%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 6.852IU (0%) Vitamin C 17mg (19%) Calcium 599mg (60%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 531 kcal

% Daily Value*

Serving	1g
Calories	531kcal	27%
Carbohydrates	34g	11%
Protein	44g	88%
Fat	25g	38%
Saturated Fat	11g	55%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	0.1g	5%
Cholesterol	169mg	56%
Sodium	952mg	40%
Potassium	1.333mg	0%
Fiber	2g	8%
Sugar	8g	16%
Vitamin A	6.852IU	0%
Vitamin C	17mg	19%
Calcium	599mg	60%
Iron	3mg	17%