Chicken and Pumpkin Lasagne

One of mine and Nic's favourites...

Ingredients:

• 500g chicken mince

• 1 brown onion finely diced

• 1 jar of sundried tomato pesto

• 2 boxes of lasagne sheets

• 600ml milk or cream

• 1tbs flour if using milk

• 1-1/2 cups of mashed roasted pumpkin

• cheese for on top

• cherry tomatoes or sliced tomato to top (optional)

Brown the onion and chicken mince, making sure you break up the mince. add flour if you are using milk. Add the pesto,pumpkin then the milk or cream. Simmer for 10 ish minutes. Assemble your lasagne as you normally would. Finishing with a thin layer of sauce then cheese. Tomatoes are great on top for decoration and they are yummy after baking.

Bake for 25-35 mins or until it is golden brown and the lasagne sheets are soft.

MY TIPS - use milk as its cheaper and doesn't affect the finished product, if anything it makes it less oily. Add water to the sauce to thin it out if required. The more sauce you have the better your lasagne will be once it's finished baking. Add salt and pepper to the top. Use leggos sundried tomato pesto as it has the best flavour. You can add spinach to one of the middle layers.