Chicken, leek & pumpkin lasagne

This is a tasty lasagne dish that's light on calories but big on flavour!

Ingredients (serves 4 at 280 calories per serve)
400g pumpkin, cubed
Olive oil spray
250g chicken breast, cubed
2 leeks (white part only), sliced
1 clove garlic, crushed
15g whole grain mustard
1 cup mushrooms, sliced
150g low-fat ricotta
2 teaspoons dried oregano
50g finely grated Parmesan
3 fresh lasagne sheets (150g)

Method
Preheat oven to 200 degrees Celsius/220 fan-forced. Spray pumpkin with olive oil and place in a baking dish. Roast for about 25 minutes or until tender.

Meanwhile, heat a frying pan over medium heat and spray with olive oil. Add leek and garlic and sauté until soft. Add chicken and cook until browned. Add mustard and mushroom and cook for a further 2 minutes.

Combine ricotta with oregano.

Layer ingredients in a a lasagne dish - begin with 1 lasagne sheet, top with half the pumpkin and half the chicken mixture. Follow with another lasagne sheet, half the ricotta and half the pumpkin. Finish with remaining ricotta, chicken and then Parmesan.

Bake in moderate oven for about 30 minutes or until browned.