Sam has been teasing us for years with the delicious smell of this dish wafting through the office. Now she's been generous enough to share the recipe with all of us. Try it yourself, it's guaranteed to impress!
500 gms chicken mince
1/4 Jap pumpkin
Tub of Cottage cheese
Squirt Italian herbs
Shake of paprika
1 x bottle of spag bol sauce
1 x egg
Handful of grated parmesan cheese
More parmesan/tasty cheese for the top
Lasagne dish (I use the foil BBQ dishes)
Bake Pumpkin until soft and tasty.
Defrost spinach and squeeze excess water out.
Mix cottage cheese with egg and parmesan (a good cheat here is a tub of cream instead).
Fry chicken until crumbly and nearly cooked. Add garlic and herbs to taste.
In lasagne dish start layering:
A dollop of spag bol on the bottom, lasagne sheet, cottage cheese mix, a sprinkle of parmesan if desired, layer of chicken, bol sauce, lasagne sheet, cottage cheese mix (cream), layer the pumpkin, spag bol sauce, more chicken, bol sauce, lasagne sheet, cottage cheese mix, spinach shredded, last of the chicken, some bol sauce then cover in tasty and/or parmesan cheese with a sprinkle of bread crumbs for crunch.
Bake in oven at 180 degrees for 40 mins. Let stand for 5 minutes before serving.