Preheat the oven to 200C | 390F. Heat the oil in a large sized pan over medium heat. Add the onion and garlic and panfry until onion is transparent (1-2 minutes).

Add the carrots, mushrooms and zucchini, pan frying until the carrot and pumpkin have softened.

Add the chicken, and cook stirring to break up the meat until the chicken has browned

Stir through Basil, remove from heat and set aside.

To assemble lasagna: spray a large oven proof baking dish with nonstick spray and wipe excess over with a paper towel

Spoon about 1 1/ 2 cups of chicken sauce around the base of the pan.

Arrange 3 sheets on top and about 1 1/2 cups of sauce again. Spoon half the ricotta evenly over the sauce and half the mozzarella cheese.

Repeat to create another layer with the 3 remaining lasagna sheets; the remaining sauce; remaining ricotta and mozzarella cheese.

Cover with foil and bake for 40 minutes. Remove foil and change the oven setting to grill/broil on medium heat to brown the top. Remove from oven and let stand for 10-15 minutes before slicing and serving.