Chicken and Pumpkin Lasagna

Chicken and Pumpkin Lasagna


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Save this recipe during the winter season. Your friends and family will appreciate that you made the chicken and pumpkin lasagna homemade.

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Time needed

35-40 min cooking

Serving Size / Yield

8 servings


  • 1 b. chicken, boneless and skinless
  • 1 C. pumpkin puree
  • 1 1/2 tsp. extra virgin olive oil
  • 1 medium onion, chopped
  • 5 garlic cloves, sliced
  • 1/2 C. red wine
  • 1 (28 oz. can) tomato sauce
  • 1/4 C. fresh basil, chopped
  • 1/4 C. fresh parsley, chopped
  • 1/2 tsp. dried oregano
  • 1 (16 oz.) box lasagna noodles
  • 1 large egg
  • 2 1/2 C. ricotta cheese
  • 2 C. mozzarella cheese, shredded
  • 1/2 C. Romano cheese
  • Salt and pepper to taste

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Preheat your oven to 350 degrees F. Place pumpkin puree in bowl. Heat 1 tsp. olive oil in saucepan over medium heat. Add onion and sauce for 6 to 7 minutes. Add garlic and cook until fragant. Chop chicken and cook for 5 to 6 minutes. Pour in wine and cook until reduced by half. Mix in tomatoe sauce and herbs. Bring to simmer over medium low heat. Cover and reduce heat to low. Simmer 15 minutes. In a large pot of boiling salted water, cook lasagna while following box directions. Drain and toss with remaining olive oil. Mix strained pumpkin puree with eggs in bowl. Season with salt and pepper. In another bowl, mix ricotta, 1 C. mozzarella and Romano cheeses. Build lasagna in 9-by-13-inch baking dish. Top with remaining cheese. Bake for 35 to 40 minutes. Let it cool for 10 minutes before slicing.

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