Pumpkin Recipes

Chicken and Pumpkin Lasagne recipe

This deliciously different lasagne combines the creamy sweetness of pumpkin with fresh chicken, pesto and pine nuts to make a tasty Mediterranean inspired lasagne. It's lower in fat than a traditional lasagne, too.


  • 9 lasagne sheets
  • 450g cooked chicken breasts
  • 200g pumpkin puree
  • 300-400ml milk
  • 100g plain flour
  • 200g green pesto, jarred or homemade
  • 100g pine kernels
  • 200g grated mozzarella cheese
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • Salt and pepper

Method of Preparation:

  1. Combine the pumpkin puree with the flour in a saucepan and cook for three or four minutes until thickened. Gradually add the milk, little by little, stirring constantly. Once you have a thick, creamy sauce, stop adding milk and take off the heat. Season well with salt and pepper and set to one side.

  2. Flake the chicken breasts with your fingers and then heat the oil and butter in a frying pan. Fry the chicken in the pan until golden, then stir in the pesto and the pine kernels.

  3. Spoon 1/3 of the chicken mixture over the bottom of a lasagne tin. Top with 3 pasta sheets and then 1/3 of the pumpkin sauce, then repeat twice, finishing with pumpkin sauce on the top. Sprinkle with mozzarella cheese.

  4. Bake in a 200C for 30-40 minutes until golden and bubbling.

For extra flavour, try adding a few layers of wilted spinach into the lasagne. You could also use ricotta in the pumpkin sauce or you could top the lasagne with parmesan cheese.

Author: Laura Young.

Back to the Pumpkin Recipes home page.

Add a Review or Comment:

450gabout 16 oz (15.87285 oz based on 0.035273 ounces in a gram)
200gabout 7 oz (7.0546 oz based on 0.035273 ounces in a gram)
400mlabout 1 ¾ cups (1.6907 cups based on 236.59 mililitres in a US cup)
100gabout 4 oz (3.5273 oz based on 0.035273 ounces in a gram)
200C400F / Gas Mark 6


Published: August 1, 2011
Privacy Policy
Published by Starsol