1.Cut each lasagne sheet into quarters. Cook pasta, in batches, in a large saucepan of boiling water until tender; drain. Place pasta sheets, in single layer, on tray; cover to keep warm.
2.Meanwhile, heat one-quarter of the butter in a large frying pan over medium heat; cook pumpkin, stirring, for 5 minutes or until almost tender. Add asparagus; cook, stirring, for 5 minutes or until vegetables are tender. Add chicken; cook, stirring, until hot. Season to taste. Remove chicken mixture from pan; cover to keep warm.
3.Heat remaining butter in same pan over medium heat until browned lightly. Add sage; remove from heat.
4.Place one pasta sheet on each of four serving plates. Top each with half the chicken mixture then another pasta sheet. Repeat with remaining chicken mixture and pasta sheets. Spoon sage butter over the top.
A barbecued chicken weighing about 800g (1½ pounds) should give you 2 cups of shredded chicken meat.Note