Creamy Pumpkin & Vegetable Lasagna
CREAMY PUMPKIN AND VEGETABLE LASAGNA
5 fresh lasagna sheets
2 tbs EVOO
3 spring onions diced
3 cups spinach
1 grated zucchini
2 tbs green pesto
300 grams cooked and shredded chicken (can leave out for vegan option)
1/4 cup pine nuts
1/2 cup grated cheese
1 335g tin pumpkin soup (I used just over half a tin)
Heat EVOO in a pan. Add spring onions, add spinach + zucchini until cooked. Add pre cooked chicken.
In seperate bowl add ricotta, 1/2 pine nuts + 1/2 cheese and soup. Mix together.
Take a baking dish and layer lasagna sheets + veggie mixture + pumpkin cheese sauce.
Top with remaining cheese and pine nuts.
Bake until golden brown at 180 degrees.
Top with fresh pesto and basil.
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