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Cheesy chicken and pumpkin Lasagne

Name: Cheesy chicken and pumpkin Lasagne
Cook time: 35 min
Yield: 4

with a mesclun and tomato salad

Ready in around 35 mins

RECIPE FACT:

The earliest lasagna recipes known are dated from the thirteenth century. At that time, tomatoes were not known to Europeans. This means that they couldn’t have used them in the recipes. However, depending on the recipe, different cheeses are used.

Nutritional Info:

Energy: 3282kj (784Kcal)
Protein: 65g
Carbohydrate: 59g
Fat: 29g
Contains: Sulphites, Milk, Gluten, Egg

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 210⁰C (fan bake).
1. TO COOK THE CHICKEN FILLING:

Heat a drizzle of oil in a large frying pan over a high heat. Once the pan is hot add the free-range chicken mince and fry for 3-4 mins breaking up the mince with a wooden spoon. Stir in the napolitana sauce and bring up to a simmer and cook for 3 mins. Remove from the heat and season with salt and pepper.
2. TO PREPARE THE LASAGNA:

Warm the cheese sauce for 60 secs in the microwave. Lightly oil a large rectangular deep-sided baking dish. Start by adding 2 large spoonfuls of the chicken filling and spread it evenly to cover the bottom of the dish. Then place two sheets of the fresh lasagne sheets side by side covering the chicken filling. Continue by placing half of the grated pumpkin to form a layer. Then add half of the remaining chicken filling spreading evenly to create a layer. Top with the final two lasagne sheets and repeat creating a second layer with the remaining chicken filling and pumpkin. Evenly spoon over the warmed cheese sauce on top and finally sprinkle with the Parmesan crumb.
3. TO COOK THE LASAGNA:

Place into the preheated oven and bake for 20 mins or until golden on top and bubbling. Remove from the oven and let stand for a few mins.
4. TO PREPARE THE MESCLUN AND CHERRY TOMATO SALAD:

Cut the cherry tomatoes in half and place in a serving bowl with the mesclun salad. Toss with a drizzle of olive oil and season with salt and pepper.
To serve:

Using a fish-slice cut the lasagna into sections and serve on a plate with a side of mesclun and cherry tomato salad.