Chicken And Vegetable Lasagne - cooking recipe

Ingredients

400 g minced chicken
1 red capsicum, finely diced
1 onion, finely diced
500 g pasta sauce
400 g crushed tomatoes
1 tablespoon mixed Italian herbs
2 cups pumpkin, mashed
1 cup frozen spinach, thawed, cooked and drained
375 g lasagna sheets
450 g tomato soup
1/2 cup edam cheese, grated

Preparation

Preheat the oven to 180\u00b0C.
Spray a non-stick frying pan with oil. Cook the chicken mince until browned (5 minutes), breaking up lumps. Add the capsicum, onion, pasta sauce, canned tomatoes and Italian herbs. Combine and heat through.
Cut the pasta sheets to fit the lasagne dish. Layer the chicken pasta sauce with pasta sheets, then a layer of mashed pumpkin, then a layer of spinach. Continue this process until you finish with a layer of pasta.
Pour the canned soup over the assembled lasagna and sprinkle a layer of cheese on top. Bake in the oven for 30 minutes.