Pesto Pumpkin Chicken Lasagne

A family favourite at our house.

1 tbs Olive Oil
1 Brown Onion, finely chopped
1 Garlic Clove, crushed
500g Chicken thigh fillets, cut into 1.5cm pieces
300g Pumpkin, peeled, cut into 1.5cm pieces
250ml Thickened Cream
½ cup Basil, Cashew & Parmesan Chunky Dip (if unavailable, use bottled basil pesto)
Olive Oil, to grease
375g Fresh Lasagne sheets
150g Baby Spinach Leaves
250g Shredded Mozzarella
500g Light Ricotta Cheese

Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion softens.

Add the chicken and pumpkin and cook, stirring often, for 8 minutes or until the chicken is cooked through and the pumpkin starts to soften. Remove from heat. Stir in the cream and dip. Season with salt and pepper.

Preheat oven to 180°C. Brush a 6cm-deep, 21 x 32cm ovenproof dish with oil to grease. Spread a thin layer of chicken mixture over the base of the prepared dish. Top with 2 lasagne sheets. Spread with one-third of remaining chicken mixture. Top with one-third of the spinach and one-quarter of the mozzarella. Continue layering with remaining lasagne sheets, chicken mixture, spinach and two-thirds of the remaining mozzarella, finishing with lasagne sheets. Top with the ricotta and remaining mozzarella.

Bake in oven for 40 minutes or until golden and cooked through.