Chicken Pumpkin Lasagna

Chicken Pumpkin Lasagna


(0 votes) 0 0

Layers of noodles, tomato sauce, chicken, and an additional layer of amazing pumpkin puree will create the best lasagna you’ve ever had!

Shared by

Time needed

15 min preparation + 1.25 hour cooking

Serving Size / Yield

6 servings


  • 1 cup pumpkin puree
  • 1 cup cubed cooked chicken breast
  • 1 chopped onion
  • 5 sliced garlic cloves
  • ½ cup red wine
  • 1 ½ tablespoon olive oil
  • 1 can tomato sauce
  • ½ cup chopped basil
  • ½ teaspoon oregano
  • 1 box lasagna noodles
  • 2 ½ cups ricotta cheese
  • 1 egg
  • 2 ½ cups shredded mozzarella cheese

Our Readers Also Loved


Preheat the oven to 350 degrees to begin. Put the pumpkin puree in a sieve over a bowl and allow it to drain. Meanwhile, heat 1 tablespoon of the olive oil over medium heat. Cook the onion in the pot of oil for 6 minutes. Add the garlic and cook for 2 minutes before adding the wine. When the wine is reduced by half, pour in the tomato sauce and herbs. Simmer the pot over medium-low heat. Season with salt and pepper, lower the heat, and simmer for 15 minutes.

In a separate large pot, boil water and cook the lasagna noodles for 10 minutes. Drain the noodles and toss with the rest of the oil. In a bowl, mix the drained pumpkin puree with the egg. Season the bowl with salt and pepper. In a separate bowl, mix the ricotta cheese with 1 ½ cups mozzarella cheese. Then assemble the lasagna by pouring a layer of sauce into a baking dish. Top with a layer of noodles and then spread a layer of half of the pumpkin filling. Top with half of the cheese mixture, chicken, and more sauce. Repeat the layers and then end with a layer of noodles and sauce. Sprinkle with the remaining cheese. Bake for 40 minutes.

Around The Web