Chicken Pumpkin and Ricotta Lasagna
Chicken Pumpkin and Ricotta Lasagna is cheesy and low in fat! The perfect quick and easy meal to throw together for a hungry family!
Servings: 8
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
- Preheat your oven to 200°C (390°F). Lightly spray a large oven-proof baking dish with non-stick spray.
- 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.
- 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.
- Pour in the condensed tomato soup, add the vegetable stock powder and add the fresh basil, stir and simmer for 2 mins.
Assemble
- 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.
- 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.
- 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
- 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
Serving: 1g | Calories: 531kcal | Carbohydrates: 34g | Protein: 44g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 952mg | Potassium: 1.333mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6.852IU | Vitamin C: 17mg | Calcium: 599mg | Iron: 3mg