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This Chicken Pumpkin Ricotta Lasagna is a cheesy, comforting bake that still feels surprisingly light. With tender layers of chicken, creamy pumpkin, and soft ricotta, it transforms simple ingredients into a cozy dish that taste like a hug from the oven, It is flavorful without being heavy, and it comes together easily enough for weeknights.
It is the perfect quick chicken pumpkin lasagna recipe for feeding a hungry family or prepping ahead for busy days. The pumpkin adds the natural sweetness, the ricotta keeps every layer velvety, and the chicken brings hearty balance. If you love ricotta lasagna but want something a little different and a little brighter, this one fits right into your rotation.
What Makes This Recipe So Good
This Chicken Pumpkin Ricotta Lasagna stands out because it layers comfort with freshness in a way most lasagna recipes do not. The creamy pumpkin sauce gives the dish a warm, mellow sweetness that blends beautifully with the ricotta, creating a velvety texture in every bite. The chicken adds satisfying bite without making the dish feel to heavy.
What makes this chicken pumpkin lasagna recipe even better is how simple it is to pull together. There is no complicated prep and no long simmering sauces, just quick assembly and gently baking until the layers meld together. The result is a ricotta lasagna that tastes special enough for guests but practical enough for busy days, giving you rich flavot with minimal effort.
What makes this chicken pumpkin lasagna recipe even better is how simple it is to pull together. There is no complicated prep and no long simmering sauces, just quick assembly and gentle baking until the layers meld together. The result is a ricotta lasagna that tastes special enough for guests but practical enough for busy days, giving you rich flavor with minimal effort.
What Goes Into Chicken Pumpkin Ricotta Lasagna
This Chicken Pumpkin Ricotta Lasagna comes together with simple, wholesome ingredients that build layers of flavor without making the dish feel heavy.
- Pumpkin: Finely chopped pumpkin adds natural sweetness and creates a thick, silky base that helps bind the layers together without needing a heavy sauce.
- Lean Ground Chicken: Light but satisfying, the chicken adds protein and bite while keeping the lasagna from feeling overly rich.
- Ricotta Cheese: Light ricotta melts into the layers, giving the lasagna a creamy texture that balances the vegetables and chicken.
- Mozzarella: Using light mozzarella provides the classic cheesy top and pull you want from lasagna while keeping the entire dish lighter and more balanced.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chicken Pumpkin Ricotta Lasagna
- Prep the Dish: Preheat your oven to 200°C (390°F) and lightly spray a large oven proof baking dish with non stick spray so the layers release cleanly. Set it aside while you prepare the filling.
- Sauté the Aromatics: Heat the oil in a large pan over medium high heat and cook the onion and garlic until the onion softens. This builds the base flavor for the Chicken Pumpkin Ricotta Lasagna.
- Soften Vegetables: Add carrot and pumpkin and cook until soft, then add mushrooms and zucchini. Keep cooking until vegetables are tender and caramelize.
- Cook the Chicken: Add the ground chicken to the pan and break it up with a spoon. Let it brown evenly so it mixes smoothly with the vegetables.
- Start the First Layer: Spoon about one and a half cups of the chicken sauce into your prepared dish and place three lasagna sheets on top. Add another layer of sauce over the sheets.
- Add the Cheeses: Spoon half of the ricotta over the sauce and sprinkle with half of the mozzarella. This creates the creamy center that keeps the lasagna soft and velvety.
- Finish the Layers: Repeat with the remaining lasagna sheets, the rest of the sauce, the remaining ricotta, and the final layer of mozzarella. Make sure the top is fully covered for the best golden finish.
- Bake and Rest: Cover with foil and bake for forty minutes, then uncover and grill for three to five minutes until the top is golden and bubbling. Let the lasagna rest for ten to fifteen minutes so the layers set before slicing.
For a fun and surprising contrast to the creamy layers of Chicken Pumpkin Ricotta Lasagna, try serving it with Mini Caprese Deep Dish Pizzas. Their bright tomato flavor and fresh basil add a lively pop that cuts through the richness of the lasagna. If you want something a little bolder, Lasagna Stuffed Burritos bring a crispy edged, handheld twist that mirrors the comfort of the main dish in a playful way.
For an even more unexpected pairing, Steak Fajita Grilled Cheese adds smoky beef, melted cheese, and peppers that create a punchy, savory counterpoint to the soft pumpkin and ricotta. It turns the whole meal into an indulgent, satisfying spread that keeps every bite interesting.
Tips For Chicken Pumpkin Ricotta Lasagna
- Finely chopping the pumpkin helps it soften fast and blend naturally into the sauce, giving the lasagna a creamy texture without extra liquid.
- Browning the chicken well adds deeper flavor, since those little caramelized bits mix beautifully into the vegetable base.
- Soaking firm lasagna sheets in warm water for a few minutes makes layering smoother and helps everything cook evenly.
- Letting the lasagna rest after baking gives the layers time to settle so you get clean, tidy slices.
Recipe FAQ’s
Most whole grain or wholemeal sheets soften well in the oven, especially with a sauce as moist as this one. If your sheets are very thick or feel stiff, soaking them in warm water for a few minutes helps them cook evenly.
Make sure the vegetables are cooked until most of their moisture evaporates before adding the chicken. Letting the lasagna rest after baking also helps it set and prevents watery slices.
You can use cottage cheese or mascarpone if you prefer something creamier or lighter. Ricotta holds its shape best, but all three options blend well with the pumpkin and chicken.
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Chicken Pumpkin and Ricotta Lasagna
Ingredients
- 1 tablespoon garlic olive oil
- 3 cloves garlic minced, or 3 teaspoons minced garlic
- 1 medium onion roughly chopped
- 1 medium carrot roughly diced
- 4 cups pumpkin peeled and finely chopped
- 2 cups sliced mushrooms
- 1 medium zucchini sliced or chopped
- 2 lbs lean ground chicken mince
- 6 leaves fresh basil roughly chopped or torn
- 1 can condensed tomato soup
- 1 tablespoon Vegeta or any other vegetable stock powder
- 6 sheets wholemeal, spelt or whole grain lasagna sheets
- 9 oz light ricotta cheese
- 17 oz grated light Mozzarella
Instructions
- Prep: Preheat your oven to 200°C (390°F). Lightly spray a large oven-proof baking dish with non-stick spray.
- Sauté Vegetables: Heat the oil in a large pan over medium-high heat. Add the onion and garlic and cook until the onion becomes transparent (about 1-2 minutes). Add the diced carrot and pumpkin, cooking for 5-7 minutes until they start to soften. Add the mushrooms and zucchini and cook for another 5 minutes until all vegetables are tender.
- Cook Chicken: Add the ground chicken to the pan with the vegetables. Use a spoon to break up the meat and cook until it's browned all over.
- Assemble The Lasagna:Spread about 1 ½ cups of the chicken sauce on the bottom of your prepared baking dish.Arrange 3 lasagna sheets over the sauce.Top the sheets with another 1 ½ cups of sauce.Evenly spoon half of the ricotta over the sauce, then sprinkle with half of the mozzarella cheese.Repeat the layers: Add the remaining 3 lasagna sheets, the rest of the sauce, the remaining ricotta, and finish with the remaining mozzarella on top.
- Bake and Grill: Cover the dish with foil and bake for 40 minutes. After 40 minutes, remove the foil and change the oven setting to grill (or broil) on medium heat. Grill for 3-5 minutes, or until the cheese on top is golden and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it stand for 10-15 minutes. This helps the layers set, making it easier to slice and serve. Enjoy!
Notes
Recipe Notes & Tips
- Pumpkin Shortcut: To save time, buy pre-peeled and pre-chopped pumpkin from the grocery store. Just make sure the pieces are chopped finely (about 1-2 cm cubes) so they cook quickly and evenly with the other vegetables.
- Spreadable Ricotta: Ricotta can be tricky to spread. For an easier and creamier layer, mix the ricotta in a separate bowl with a pinch of salt and pepper before dotting it over the sauce.
- Lasagna Sheets: You don’t need to pre-boil the lasagna sheets. The sauce has enough moisture to cook them perfectly in the oven. Feel free to snap the sheets to fit the corners of your dish.
- Prevent Sticking: Lightly spray the inside of the foil with cooking spray before covering the lasagna. This stops the top layer of cheese from sticking to it when you bake.
- Check for Doneness: The lasagna is ready when the cheese is golden and bubbly, and you can easily pierce the layers with a knife. The pasta should feel tender, not hard.
- Make-Ahead Tip: You can fully assemble the lasagna up to 24 hours in advance. Just cover it tightly and store it in the fridge. You may need to add 10-15 minutes to the baking time when cooking it straight from the cold.
- Avoid Spills: Place your baking dish on a larger baking tray before putting it in the oven. This will catch any sauce that might bubble over, keeping your oven clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is missing some steps—what do you do with the tomato soup and vegetable stock? where do you add the pumpkin?
Hi Adrianna, Thank you so much for letting me know, I have rewritten the recipe to be clearer on the steps. Hope this helps Xx
Hi I am a great fan of your recepies I want to try this tomorrow I got my vegetables ready but I noticed u didn’t mention salt and pepper and spices did u forgot them or u are relying on the vegetable stock …thx alot
You are welcome to add in any seasoning that you enjoy and that you love for this dish. Thanks so much for following along with me!