There’s something about lasagna that screams comfort. This lasagna is packed with healthy veg, it's high in protein and has the perfect level of creamy richness. I have no doubt you and your loved ones will thorough enjoy 🫶
Ingredients (for 4-6 serving):
500g of kent pumpkin
1 cup of coconut milk
2 tbsp of olive oil
600g of chicken breast cubbed
150g of Swiss mushrooms
3 cups of spinach
1 cup of ricotta
s&p
Ready to use lasagne sheets
Cheese to top
Method:
Begin but prepping your pumpkin into cubes and then steaming until soft. Add your pumpkin along with the milk to a food processor/ blended/ puree machine and pulse until smooth and creamy. Set aside
Over medium heat add 1 tbsp olive oil to a pan. Add the chicken breast, season with s&p and cook through. Set aside
In the same pan add 1 tbsp of olive oil, the mushrooms and s&p to taste. Cook until soft and then add the spinach. Remove veg from heat once spinach has wilted
In a large bowl stir together the chicken, mushrooms, spinach and ricotta
Assemble the lasagna: Add a layer of the pumpkin puree to the base of the dish, add a layer of lasagna sheets, top with 1/3 of the chicken mix. Then add some more pumpkin puree, another layer of lasagne sheets and 1/3 of the chicken mix. Add a 3rd layer of pumpkin puree, lasagna sheets, and the last of the chicken mix. Top with a last layer of lasagna sheets and the remainder of the pumpkin puree. Add additional cheese on top.
Bake at 180C for 40 minutes until the lasagne is golden and bubbling.
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