Chicken & Pumpkin Lasagne

This recipe incorporates three ingredients I really like and eat a lot of, chicken, pumpkin and nutritious leafy greens, which make this chicken & pumpkin lasagne a firm favourite in my eyes.

Furthermore if you plan ahead when cooking a roast chicken you can do a lot of the prep work at the same time just roast pumpkin, onions and garlic with the chicken and use the left over chicken meat in your lasagne the next night.

Pumpkin is one of my favourite vegetables, it is not only delicious, but is so versatile and I use in in many recipes such as pumpkin spice donuts, roasted pumpkin soup or this delicious quinoa salad. I really don’t think there is a dish that doesn’t taste great with the addition of pumpkin from savoury to sweet they all taste yummy!!

As you can tell I love pumpkin and plant as many as I can in my garden every year, but love coming up with different ways to use them, rather than everything tasting the same.

This recipe is great the next day if you need to make ahead or just want leftovers for a quick meal.

If you want to have a vegetarian option, just omit the chicken, it will not change the flavour too much.

I generally roast my pumpkin for this recipe, but you can also just boil or microwave it and then sauté the onion and garlic.

 

Yields 6-8

Chicken & Pumpkin Lasagne

Delicious chicken & pumpkin lasagne with healthy super greens make this fall favourite not only comfort food at it's best, but nutritious too.

40 minPrep Time

30 minCook Time

1 hr, 10 Total Time

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Ingredients

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 400 grams of pre-cooked chicken (leftover roast chicken is perfect)
  • 4 cloves of garlic, whole and unpeeled
  • 2 cups Swiss chard/silverbeet or spinach or kale finely chopped
  • 2 teaspoons himalayan salt
  • 1 teaspoon fresh-ground black pepper
  • 1 tablespoon dried mixed herbs
  • 1 teaspoon grated nutmeg
  • 1 teaspoon tumeric
  • 3 cups pumpkin puree/mash
  • 1/2 cup cream
  • 1 cup cottage cheese
  • 1 1/2 cups grated Parmesan
  • 1/2 cup milk

Instructions

  1. Preheat the oven to 190C/380F
  2. In a large bowl or plastic bag place the pumpkin onions and garlic then pour in the oil and stir or shake to thoroughly coat the vegetables with the oil
  3. Roast pumpkin, onions and garlic until cooked (about 30 mins)
  4. Once cooked allow to cool enough to handle
  5. Squeeze garlic from its skin and discard skin
  6. mash pumpkin, garlic and onions place in a large bowl
  7. Add all herbs and spices, cream, milk, 1/2 cup of parmesan cheese, and cottage cheese and mix until thoroughly combined.
  8. Pour 1 tablespoon of milk into an 8-by-12-inch baking dish. Top the milk with one third of the pasta sheets, then spread half the pumpkin mixture over the pasta.
  9. Layer half of the greens and chicken over the pumpkin mixture.
  10. Continue layering until your dish is full, making sure not to finish with pasta on the top layer
  11. Sprinkle with the remaining parmesan cheese and bake according to directions on the pasta (normally 180C/360F for 30 mins
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