Chicken and Pumpkin Lasagna
- Wholemeal lasagna sheets
- 600 grams mashed pumpkin
- Basic White sauce
Melt 4 tablespoons of quality butter in a saucepan. Once melted stir through 2 1/2 tablespoons of wholemeal flour. Constantly stir until mixture browns slightly. Add 1 teaspoon of garlic and season with salt and pepper. Whisk in 3 cups of milk (I use lactose free but any milk is good). Stir until thickens.
- 600 grams Chicken
I poach chicken in water with garlic and onion to add extra flavor but you can use left over chicken.
Layer in a baking dish and sprinkle with parmesan cheese and bake in a 190 degree oven for 40 – 50 minutes. Serve with salad.
Mixed Berry Sorbet
- 1 packet of frozen mixed berries (be sure to check that there is no added sugar)
- 4 tablespoons of pure maple syrup
- 4 tablespoons of water
Combine ingredients in food processor and blend until well combined. I then pour into an ice cream maker and churn until ready. If you don’t have an ice cream maker you can pop in the freezer but you will need to make the day before and take out every few hours to stir until set.
Enjoy 🙂