Chicken Pumpkin and Ricotta Lasagna

Instructions

1. Preheat your oven to 200°C (390°F). Lightly spray a large oven-proof baking dish with non-stick spray.
2. Heat the oil in a large pan over medium-high heat. Add the onion and garlic and cook until the onion becomes transparent (about 1-2 minutes). Add the diced carrot and pumpkin, cooking for 5-7 minutes until they start to soften. Add the mushrooms and zucchini and cook for another 5 minutes until all vegetables are tender.
3. Add the ground chicken to the pan with the vegetables. Use a spoon to break up the meat and cook until it's browned all over.
4. Pour in the condensed tomato soup, add the vegetable stock powder and add the fresh basil, stir and simmer for 2 mins.
5. Spread about 1 ½ cups of the chicken sauce on the bottom of your prepared baking dish. Arrange 3 lasagna sheets over the sauce.
6. Top the sheets with another 1 ½ cups of sauce.
7. Evenly spoon half of the ricotta over the sauce, then sprinkle with half of the mozzarella cheese.
8. Repeat the layers: Add the remaining 3 lasagna sheets, the rest of the sauce, the remaining ricotta, and finish with the remaining mozzarella on top.
9. Cover the dish with foil and bake for 40 minutes. After 40 minutes, remove the foil and change the oven setting to grill (or broil) on medium heat. Grill for 3-5 minutes, or until the cheese on top is golden and bubbly.
10. Remove the lasagna from the oven and let it stand for 10-15 minutes. This helps the layers set, making it easier to slice and serve. Enjoy!