Chicken, pumpkin and ricotta lasagne
Summary
Chicken, pumpkin and ricotta lasagne is not your typical lasagne, but oh boy, is it a treat for your tastebuds! Combining the comforting richness of chicken, the sweetness of pumpkin, and the creamy texture of ricotta, this dish is a symphony of flavors and textures. Whether you’re looking to impress guests or just treat yourself to a wholesome, satisfying meal, this lasagne has got you covered!
Ingredients for your Chicken, pumpkin and ricotta lasagne
- Chicken breasts: 1 lb (450g)
- Fresh pumpkin, diced: 2 cups (about 480g)
- Ricotta cheese: 1 cup (250g)
- Lasagne sheets: 8-10
- Olive oil: 2 tbsp (30ml)
- Garlic, minced: 3 cloves
- Onion, chopped: 1 medium-sized
- Spinach, fresh: 2 cups (60g)
- Grated mozzarella: 1 cup (115g)
- Parmesan cheese, grated: 1/2 cup (50g)
- Salt: 1 tsp (5g)
- Black pepper: 1/2 tsp (2.5g)
- Tomato sauce (canned): 2 cups (480ml)
- Fresh basil: A handful
- Nutmeg: A pinch
Time: Prep – 30 minutes; Cook – 45 minutes.
Serves: 4
Nutritional Facts Per Serving
- Calories: 450
- Protein: 32g
- Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 8g
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 560mg
- Potassium: 650mg
Instructions
- Preheat your oven to 375°F (190°C).
- In a pan, heat olive oil on medium heat and sauté onions and garlic until translucent.
- Add the chicken breasts to the pan and cook until they are no longer pink inside.
- Once the chicken is cooked, shred it using two forks and set aside.
- In the same pan, add the diced pumpkin and sauté until they begin to soften.
- Mix in the spinach and let it wilt.
- Season the mixture with salt, black pepper, and a pinch of nutmeg.
- In a separate bowl, combine ricotta, half of the mozzarella, and half of the Parmesan cheese.
- Time to layer your chicken, pumpkin and ricotta lasagne! Start with a layer of tomato sauce at the bottom of your baking dish.
- Place a layer of lasagne sheets on top.
- Spread half of the ricotta mixture, followed by half of the chicken-pumpkin mixture.
- Repeat the layers until all ingredients are used.
- Sprinkle the remaining mozzarella and Parmesan on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 20 minutes or until the top is golden brown.
- Let the lasagne sit for 10 minutes before cutting and serving.
Tips
- If fresh pumpkin is not available, you can use canned pumpkin puree. Just be sure it’s unsweetened!
- For an added crunch, sprinkle some crushed walnuts on top before baking.
- You can substitute spinach with kale or any other leafy green of your choice.
- Use whole wheat lasagne sheets for a healthier option.
- If the top of your chicken, pumpkin and ricotta lasagne gets too brown too quickly, you can cover it with foil for the remainder of the baking time.
Serving Suggestions
- Serve your chicken, pumpkin and ricotta lasagne with a fresh green salad on the side to balance out the richness.
- A piece of garlic bread goes well with this lasagne, soaking up any extra sauce.
- Consider drizzling a balsamic glaze on top for an extra punch of flavor.
- A sprinkle of fresh basil or parsley on top right before serving can add a burst of freshness.
There you have it! Chicken, pumpkin and ricotta lasagne is truly a unique and delightful twist on the traditional lasagne. The perfect blend of hearty and wholesome, this dish is sure to be a hit at any dinner table. So, why wait? Dive right in and let this lasagne work its magic on your tastebuds!
FAQS
1. Can I use canned pumpkin instead of fresh pumpkin for the Chicken, pumpkin and ricotta lasagne?
Yes, you can use canned pumpkin puree, but ensure it’s unsweetened. The texture might be slightly different, but the flavor will still be delightful.
2. Is there a gluten-free version of this lasagne?
Absolutely! Simply swap out regular lasagne sheets for gluten-free ones available at most grocery stores.
3. Can I freeze the Chicken, pumpkin and ricotta lasagne for later use?
Yes, once cooked, let it cool completely, then cover it tightly with aluminum foil or place in an airtight container before freezing. It can last for up to 3 months.
4. How can I make this dish vegetarian?
You can skip the chicken and add more veggies like zucchini, bell peppers, or mushrooms. Make sure to adjust the seasoning accordingly.
5. Is there a low-fat version of this recipe?
To reduce fat, consider using low-fat ricotta and mozzarella cheeses and reduce the amount of Parmesan used.
6. How long can I store the leftover Chicken, pumpkin and ricotta lasagne in the refrigerator?
Leftovers can be stored in the refrigerator for up to 3-4 days. Ensure it’s stored in an airtight container.
7. Can I use other types of cheese in the recipe?
Yes! While ricotta, mozzarella, and Parmesan are suggested, feel free to experiment with other cheeses like feta or cheddar for a different flavor profile.
8. How do I know when the lasagne is fully cooked?
The top should be golden brown, and the layers should be bubbling with heat. You can also insert a knife into the center; if it comes out hot to touch, the lasagne is ready.
9. Can I prepare the Chicken, pumpkin and ricotta lasagne a day in advance?
Yes, you can prepare and layer the lasagne a day in advance. Keep it covered in the refrigerator. When ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven.
10. Is the nutritional information provided accurate?
The nutritional information provided is an estimate. For precise calculations, consider using specialized software or consulting with a nutritionist, especially if you’re following a specific diet or have dietary restrictions.
CHICKEN, PUMPKIN AND RICOTTA LASAGNE
Nutritions
Ingredients
- Chicken breasts: 1 lb 450g
- Fresh pumpkin diced: 2 cups (about 480g)
- Ricotta cheese: 1 cup 250g
- Lasagne sheets: 8-10
- Olive oil: 2 tbsp 30ml
- Garlic minced: 3 cloves
- Onion chopped: 1 medium-sized
- Spinach fresh: 2 cups (60g)
- Grated mozzarella: 1 cup 115g
- Parmesan cheese grated: 1/2 cup (50g)
- Salt: 1 tsp 5g
- Black pepper: 1/2 tsp 2.5g
- Tomato sauce canned: 2 cups (480ml)
- Fresh basil: A handful
- Nutmeg: A pinch
Instructions
- Preheat your oven to 375°F (190°C).
- In a pan, heat olive oil on medium heat and sauté onions and garlic until translucent.
- Add the chicken breasts to the pan and cook until they are no longer pink inside.
- Once the chicken is cooked, shred it using two forks and set aside.
- In the same pan, add the diced pumpkin and sauté until they begin to soften.
- Mix in the spinach and let it wilt.
- Season the mixture with salt, black pepper, and a pinch of nutmeg.
- In a separate bowl, combine ricotta, half of the mozzarella, and half of the Parmesan cheese.
- Time to layer your chicken, pumpkin and ricotta lasagne! Start with a layer of tomato sauce at the bottom of your baking dish.
- Place a layer of lasagne sheets on top.
- Spread half of the ricotta mixture, followed by half of the chicken-pumpkin mixture.
- Repeat the layers until all ingredients are used.
- Sprinkle the remaining mozzarella and Parmesan on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 20 minutes or until the top is golden brown.
- Let the lasagne sit for 10 minutes before cutting and serving.
Notes
A sprinkle of fresh basil or parsley on top right before serving can add a burst of freshness.
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