Ingredients:
- 1) Break the lasagne sheets into large strips. Don't worry if they don't come out as strips because the main thing is to make them smaller. The different sizes add interest to the dish.
2) Boil water in large saucepan, adding a pinch of seasalt upon boiling point before you plunge the lasagne in. This will bring out the full flavour of your pasta. Make sure you stir thoroughly because they tend to stick together.
3) Meanwhile, heat oil in pan, and stirfry the chicken strips until they are just cooked. Remove and put aside.
4) With remaining oil, sizzle garlic and add the pumpkin slices. Drain lasagne (should be ready by now) and toss into pan. Add chicken, lettuce and coriander and toss for another minute.
5) Shave parmesan into flakes before serving.
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