Perfect Pumpkin Chicken Mushroom Lasagna

When it comes to comfort food, Lasagna tops the list. Today we’re sharing a real favorite and you are going to love this delicious flavor combination.
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If you are a Pumpkin fan, this easy and delicious Pumpkin Chicken Mushroom Lasagna will appeal to even the fussiest of eaters.

This superb dish is packed with tasty vegetables and it’s a good, hearty meal that is extremely filling too. Gail’s extra touches include spinach, nutmeg, and sage and the Prosciutto livens up the dish perfectly.

Pumpkin Chicken Mushroom Lasagna Ingredients

via From The Pantry To The Table

Gail recommends serving with warm garlic bread and fresh salad.

  • 6 Sheets fresh Lasagna
  • 2 cups cooked chicken cut up
  • 4 Bocconcini cheese balls (use grated cheese if you prefer)
  • 2 brown onions thinly sliced
  • 3 cups pumpkin (Diced)
  • 3 handfuls baby spinach
  • 1 cup sliced button mushrooms
  • 1 tbsp chopped fresh sage + some whole sage leaves
  • 500g can pumpkin soup
  • 1/2 cup chicken stock
  • 1 x 300ml cream
  • 1 tsp curry powder
  • 1/2 tsp nutmeg
  • 4 slices prosciutto cooked and diced (for serving)
  • Salt and pepper to season
  • Oil for frying 

Pumpkin Chicken Mushroom Lasagna Ingredients

via From The Pantry To The Table

Preheat oven to 325F/160C.

Heat oil in a deep fry pan, then add onion and fry lightly. Add in the pumpkin and mushrooms next and stir.

Cook for 5 minutes, stirring regularly.

Next, add in the curry powder and nutmeg. Then mix through to coat.
Add in your baby spinach and chicken.

Cook stirring until spinach is slightly wilted.
Stir through the pumpkin soup and stock.

Add the chopped sage. Cover and simmer for 10 minutes. Season with salt and pepper to your tastes.

Lightly spray a baking dish with oil. Then layer two lasagna sheets down inside it. Top them with the pumpkin mix.

Next, spoon over a light layer of cream.

Repeat this process until all the pumpkin mix is used, finishing with a layer of the pumpkin mix.

Slice Bocconcini and place around on top, scatter fresh sage leaves and bake in preheated oven for 30-40 minutes.

Scatter the top with fresh sage leaves and crumbed prosciutto
Serve with fresh salad and Garlic Bread

WHOot Contributor Gail

From The Pantry To The Table

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

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