Ingredients:
400 minced chicken
400 g can crushed tomatoes
500 g pasta sauce
375 g fresh lasagne sheets
450 g can tomato soup
1 red capsicum, finely diced
1 onion, finely diced
1 packet frozen spinach, thawed
1 tbsp dried italian herbs
2 cups mashed pumpkin
1/2 cup grated edam cheese
spray oil
[Source: Healthy Food]
How To Make:
1. Preheat oven to 180C degrees.
2. In non-stick pan spray oil.
3. Cook chicken until golden, add the Capsicum, onion, pasta sauce, canned tomatoes and Italian herbs. Stir well.
4. Cut the lasagna sheets.
5. In the heat-resistant bowl, place the chicken sauce on the lasagna sheets, then add the mashed pumpkin on top, add the spinach. Continue until the pasta out.
6. Pour the soup cans on layer lasagna and chicken, sprinkle cheese on top.
7. Bake in oven until cooked.
8. Serve with salad.
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