Chicken and pumpkin lasagne

    Chicken and pumpkin lasagne


    22 people made this

    About this recipe: A deliciously different lasagne recipe. Chicken and tomato sauce is layered with lasagne sheets, creamy pumpkin sauce, topped with mozzarella and then baked to perfection.

    Serves: 4 - 6

    • 400g pumpkin and cream soup
    • 250ml milk
    • 1 teaspoon vegetable oil
    • 450g boneless chicken, chopped
    • 450g passata
    • 9 lasagne sheets
    • 175g mozzarella cheese, grated

    Prep:15min  ›  Cook:50min  ›  Extra time:15min resting  ›  Ready in:1hr20min 

    1. In a large bowl, combine milk and pumpkin soup. Set aside.
    2. Heat oil in a large saucepan over medium heat. Add chicken and saute until done. Stir in passata; simmer for 15 minutes, stirring occasionally.
    3. Spoon 1/3 chicken mixture into a 2 litre baking dish, cover with 3 lasagne sheets and top with 1/3 soup mixture. Repeat twice. Sprinkle cheese over lasagna.
    4. Bake in a preheated 200 dC / Gas 6 oven for 35 minutes or until hot and bubbly. Remove from oven and let stand 15 minutes before serving.


    If pumpkin and cream soup is unavailable, use butternut squash soup instead.

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