Vegetable and chicken lasagna with pumpkin sauce

Quantities for 2-4 persons For the filling: Chop all the vegetables: 1 onion 2 green peppers 1 red bell pepper 1 large zucchini 1 carrot (the only vegetable that we grate) 1 clove of garlic We begin poaching the garlic clove with the onion, after two or three minutes we add all the vegetables and season to taste.

In the meantime, we chop our chicken breast (1 large), which we spice to taste.

After approximately 15-20 minutes we will have all the vegetables poached, it is now when we add the crushed tomato (5 large spoonfuls) and the chopped chicken breast. Let it simmer for half an hour, stirring from time to time.

For the sauce: We used the leftover sauce from a previous recipe. You can see it in my profile, in the recipe for pasta with pumpkin sauce (it's worth it 🤭).

We start assembling the lasagna with a thin layer of sauce at the bottom of the container, followed by another layer of filling, continue with the sheets of pasta..... and so on until we reach the desired layers. We add grated cheese on top of each layer of sauce. We finish the last layer with a good amount of sauce and grated cheese.

With the oven previously heated to 200 degrees, we put the tray at a medium height for 20-25 minutes, heat up and down (depending on the dough). As a final touch, leave until a crispy layer is created on top, it gives a very rich touch!