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CHICKEN, PUMPKIN AND RICOTTA LASAGNE

5 from 1 vote
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!
Print Recipe
Prep Time 30 minutes
Cook Time 7 hours 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 450
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a pan, heat olive oil on medium heat and sauté onions and garlic until translucent.
  3. Add the chicken breasts to the pan and cook until they are no longer pink inside.
  4. Once the chicken is cooked, shred it using two forks and set aside.
  5. In the same pan, add the diced pumpkin and sauté until they begin to soften.
  6. Mix in the spinach and let it wilt.
  7. Season the mixture with salt, black pepper, and a pinch of nutmeg.
  8. In a separate bowl, combine ricotta, half of the mozzarella, and half of the Parmesan cheese.
  9. Time to layer your chicken, pumpkin and ricotta lasagne! Start with a layer of tomato sauce at the bottom of your baking dish.
  10. Place a layer of lasagne sheets on top.
  11. Spread half of the ricotta mixture, followed by half of the chicken-pumpkin mixture.
  12. Repeat the layers until all ingredients are used.
  13. Sprinkle the remaining mozzarella and Parmesan on top.
  14. Cover the baking dish with aluminum foil and bake for 25 minutes.
  15. Remove the foil and bake for an additional 20 minutes or until the top is golden brown.
  16. Let the lasagne sit for 10 minutes before cutting and serving.

Notes

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.