Chicken, pumpkin and ricotta lasagne
Time to make: 1 hr 45 mins
( Hands-on time: 45 mins )
Total cost: $ 34.16 / $ 4.27 per serve
(at time of publication)
Nutrition Info.(per serve)
7 cups peeled, thinly sliced buttercup pumpkin
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
2 tablespoons reduced-fat spread
¼ cup plain flour
3 cups trim milk
8 dried wholemeal lasagne sheets, cooked as per packet
2 cups chopped, cooked skinless chicken breast
½ cup mozzarella
Total fat 16g
Saturated fat 7g
Dietary fibre 10g
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.
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