Lasanha de frango, abóbora e ricota

Ingredientes

• 1 tablespoon garlic olive oil
• 3 cloves garlic (minced, or 3 teaspoons minced garlic)
• 1 medium onion (roughly chopped)
• 1 medium carrot (roughly diced)
• 4 cups pumpkin (peeled and finely chopped)
• 2 cups sliced mushrooms
• 1 medium zucchini (sliced or chopped)
• 2 lbs lean ground chicken mince
• 6 leaves fresh basil (roughly chopped or torn)
• 1 can condensed tomato soup
• 1 tablespoon Vegeta (or any other vegetable stock powder)
• 6 sheets wholemeal, spelt or whole grain lasagna sheets
• 9 oz light ricotta cheese
• 17 oz grated light Mozzarella

Modo de preparo

1. 1

   Preheat your oven to 200°C (390°F). Lightly spray a large oven-proof baking dish with non-stick spray.

2. 2

   saute: 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. 3

   cook: 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. 4

   Pour in the condensed tomato soup, add the vegetable stock powder and add the fresh basil, stir and simmer for 2 mins.

5. 5

   --- Assemble ---

6. 6

   Layer: Spread about 1 ½ cups of the chicken sauce on the bottom of your prepared baking dish. Arrange 3 lasagna sheets over the sauce.

7. 7

   spread: Top the sheets with another 1 ½ cups of sauce.

8. 8

   assemble: Evenly spoon half of the ricotta over the sauce, then sprinkle with half of the mozzarella cheese.

9. 9

   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.

10. 10

    bake: 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.

11. 11

    rest: 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!