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Chicken Pumpkin and Ricotta Lasagna

Weight Watchers: 8pp
Servings: 8
Calories: 294kcal
Author: Karina - Cafe Delites


  • 1 tablespoon garlic olive oil
  • 3 garlic cloves , minced OR 3 teaspoons minced garlic
  • 1 onion , roughly chopped
  • 1 carrot , roughly diced
  • 4 cups pumpkin , peeled and finely chopped
  • 2 cups sliced mushrooms
  • 1 zucchini , sliced or chopped
  • 1 kg | 2lbs lean ground chicken mince
  • 6 - 8 large fresh basil leaves , roughly chopped or torn
  • 1 can condensed tomato soup
  • 1 tablespoon Vegeta or any other vegetable stock powder
  • 6 wholemeal/spelt or whole grain lasagna sheets
  • 1 cup (250g | 9oz tub) light ricotta cheese
  • 4 cups 500g | 17oz grated light Mozzarella


  • Preheat the oven to 200C | 390F. Heat the oil in a large sized pan over medium heat. Add the onion and garlic and panfry until onion is transparent (1-2 minutes).
  • Add the carrots, mushrooms and zucchini, pan frying until the carrot and pumpkin have softened.
  • Add the chicken, and cook stirring to break up the meat until the chicken has browned
  • Stir through Basil, remove from heat and set aside.
  • To assemble lasagna: spray a large oven proof baking dish with nonstick spray and wipe excess over with a paper towel
  • Spoon about 1 1/ 2 cups of chicken sauce around the base of the pan.
  • Arrange 3 sheets on top and about 1 1/2 cups of sauce again. Spoon half the ricotta evenly over the sauce and half the mozzarella cheese.
  • Repeat to create another layer with the 3 remaining lasagna sheets; the remaining sauce; remaining ricotta and mozzarella cheese.
  • Cover with foil and bake for 40 minutes. Remove foil and change the oven setting to grill/broil on medium heat to brown the top. Remove from oven and let stand for 10-15 minutes before slicing and serving.


Serving: 1g | Calories: 294kcal | Carbohydrates: 20.2g | Protein: 31.6g | Fat: 11.2g | Fiber: 2g