Grease a large baking dish with oil.

Steam or boil the pumpkin, drain and then mash it with salt and pepper and leave it to cool. You can also bake the pumpkin.

Heat a small amount of olive oil in a large, deep fry pan, and add the onions. Cook till they are soft, then add the garlic and further cook but make sure the garlic does not burn.

Add chicken mince and bacon to the pan and cook till the liquid is absorbed and well browned.

Add sundried tomatoes, tomato passata and spinach to the pan and bring to a boil.

Let it simmer for 1-2 minutes or until the spinach has wilted. Season with salt and pepper. Remove from the heat and set aside.

Combine ricotta, parmesan and pumpkin in a separate bowl.

Add about ½ a cup of the tomato sauce to your baking dish.

Place the lasagna sheets in a single layer over the sauce and top with minced chicken, followed by pumpkin mash and another layer of lasagna sheets. Keep alternating the 3 layers till the ingredients are finished.

In a preheated oven of 180°F, bake for 20-30 minutes.