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Pesto pumpkin chicken lasagne

  • 0:20 Prep
  • 0:55 Cook
  • 6 Servings


  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 500g skinless chicken thigh fillets, cut into 1.5cm pieces
  • 300g pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • 250ml (1 cup) thickened cream
  • 1/2 cup Chris' Basil, Cashew & Parmesan Chunky Dip
  • Olive oil, to grease
  • 375g fresh lasagne sheets
  • 150g baby spinach leaves
  • 250g shredded mozzarella
  • 1 x 500g ctn Pantalica Smooth Light Ricotta Cheese


  • 1
    Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion softens.
  • 2
    Add the chicken and pumpkin and cook, stirring often, for 8 minutes or until the chicken is cooked through and the pumpkin starts to soften. Remove from heat. Stir in the cream and dip. Season with salt and pepper.
  • 3
    Preheat oven to 180°C. Brush a 6cm-deep, 21 x 32cm ovenproof dish with oil to grease. Spread a thin layer of chicken mixture over the base of the prepared dish. Top with 2 lasagne sheets. Spread with one-third of remaining chicken mixture. Top with one-third of the spinach and one-quarter of the mozzarella. Continue layering with remaining lasagne sheets, chicken mixture, spinach and two-thirds of the remaining mozzarella, finishing with lasagne sheets. Top with the ricotta and remaining mozzarella.
  • 4
    Bake in oven for 40 minutes or until golden and cooked through.

Source: taste.com.au


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