Lasagne is always a family favorite, however an extra-enticing version can be created by making it with chicken mince meat and pumpkin
Serves: 4-6 Preparation time: 60 mins Cooking time: 50 mins Ready in: 1.50 mins
1 packet of lasagne
800 grams of chicken fillet, cut up in small portions
500 grams of red pumpkin, diced
1 garlic clove, finely chopped
2 tablespoons of parsley, finely chopped
2 tablespoons of mint, finely chopped
400 grams of tomatoes, chopped
1 tablespoon of tomato paste, mixed in with 1/2 a cup of water
1 tub of full yoghurt (200gr)
1/2 a cup of evaporated milk
100ml of dry white whine
1 cup of olive oil
salt and pepper, freshly grouned
Preheat the oven to 180 degrees C. Place the diced pumpkin in a small dish, add salt and peper to taste, and then add a little olive oil. Place the dish in the oven for 30 minutes.
Add olive oil in a non-stick frying pan. Add chicken and saute for around 20 minutes until it becomes golden brown. Drown out with half the wine and then pull from the fire.
Place the chicken in a bowl. Do not clean the frying pan, but add some olive oil inside. Sautee the onion until soft. Add the garlic clove and then drown it out with the rest of the wine. Add the tomatoes, water and salt and pepper. Let the sauce bubble for 15 minutes. Add the mint and parsley while continuously mixing the ingredients so that they don’t stick to the pan.
Oil a pan and then add the dissolved tomato paste uniformly around the dish. Place a lawyer of lasagne until the base is covered. Add 1/3 of the chicken, 1/3 of the pumpkin and then cover with 1/3 of the tomato sauce. Repeat the process another two times until the ingredients are used up. Finish with a last layer of lasagne.
Beat the yoghurt and milk together in a bowl. Pour ontop of the lasagne. Place it in the oven for 50 minutes.