• Welcome
  • Contact me
  • Recipes

facebook
twitter
google_plus
email

  • Welcome
  • Buy signed cookbooks
  • Recipes
  • Chelsea
  • What people are saying
  • Become a VIP
  • Contact me



Chicken & pumpkin lasagne

July 03, 2014
by Chelsea Winter
chelsea winter lasagne, chelsea winter pumpkin lasagne, chicken lasagna, chicken lasagne, chicken pumpkin lasagna, easy lasagna, easy lasagne, healthy lasagne, lasagne recipe
65 Comments

Click here to print

chicken pumpkin lasagne

Chicken & pumpkin lasagne

This is a recipe out of my bestselling cookbook, Homemade Happiness. It’s a superb meal that positively bursts with flavour – with tender chicken (free-range is best) in a rich tomato sauce, creamy pumpkin and lashings of glorious cheesy white sauce.

Serves 8
Prep time – 45 minutes
Cooking time – 40 minutes plus resting

Ingredients

600-700g chicken thighs, boneless skinless
600g pumpkin, chopped into 2cm pieces
1 onion, finely chopped
4 cloves garlic, crushed
1 cup red wine
½ cup tomato paste
1 ½ cups chicken stock
2 x 400g tins chopped tomatoes
1 tbsp dried oregano
3 tsp chopped fresh rosemary (2 stalks)
1 tbsp balsamic vinegar
2 cups chopped spinach
1 x 400g packet lasagna sheets

Cheesy white sauce
100g butter
½ cup flour
3 ½ cups milk
1 cup grated Parmesan or cheddar (or a mixture) plus extra for topping

Method

Preheat the oven to 180c regular bake.

Heat 1 tbsp oil over a high heat in a large frying pan. When the pan is hot, add the chicken and brown on each side. Transfer to a large roasting dish or tray. Toss the pumpkin pieces in olive oil and arrange on the try with the chicken. Season everything with salt and pepper and bake in the oven for 20-25 minutes or until the pumpkin is soft. Set aside to cool slightly, then roughly mash the pumpkin and shred the chicken.

Add a splash of olive oil to the chicken pan with the onion and cook, stirring, for 5 minutes until soft. Add the garlic and cook for another couple of minutes. Add the wine, turn up the heat and let it bubble for 30 seconds. Add the tomato paste, stock, tomatoes, herbs and balsamic. Simmer gently for about 20 minutes, or until reduced to a nice thick sauce still with a bit of juice left. Add the spinach and shredded chicken with 5 minutes to go. Season with salt and pepper to taste.

Melt butter with the flour in a large saucepan over a medium-low heat. Cook, stirring, for 5 minutes (don’t let it brown). Remove from heat and slowly add all the warmed milk in a thin stream, whisking as you go. Return to heat and cook, stirring, until thickened. Stir through the cheese. Season to taste and remove from heat.

Grease a large baking dish. Spread a third of the tomato mixture on the bottom and add a third of the cheese sauce. Add a layer of lasagne sheets on top. Repeat until ingredients are used up, adding a layer of mashed pumpkin somewhere along the way, finishing with a layer of white sauce. Sprinkle with extra cheese.

Cover with foil, cut a couple of steam holes, and bake for 35 minutes. Remove the foil and grill until the top is golden brown and bubbling. Rest for  about 10 minutes before you serve it if you can to let the juices settle.

 

 

65 Comments
  1. Sharon July 3, 2014 at 10:18 am Reply
    Yum! That looks amazing. Can't wait to try it. Are the lasagne sheets the instant dried ones or fresh?
    • Chelsea Winter July 3, 2014 at 9:13 pm Reply
      It's up to you really - I just use instant sometimes!
  2. karen July 3, 2014 at 7:44 pm Reply
    Looks lovely & easy to follow recipe
  3. Robyn B July 3, 2014 at 8:27 pm Reply
    Hi Chelsea - this sounds delicious - I am going to try a gluten free modification to this one as we have loads of pumpkins about at the moment :-)
  4. Tania July 3, 2014 at 11:32 pm Reply
    Looks delicious. What could I use instead of red wine?
    • Chelsea Winter July 4, 2014 at 9:27 pm Reply
      Extra stock :)
  5. Ingrid July 4, 2014 at 3:43 am Reply
    This looks amazing. Could I use chicken breast instead or would they dry out too much?
    • Chelsea Winter July 4, 2014 at 9:27 pm Reply
      Yes you could :)
  6. Archana July 4, 2014 at 5:24 am Reply
    Will it make a difference if I don't add the 1 cup of wine?
  7. Leigh East July 4, 2014 at 7:19 pm Reply
    Can use mince in this recipe instead of chicken sometimes, I have a fussy husband!! I made it a couple of weeks ago gluten free and was lovely!!
  8. Emma July 4, 2014 at 9:29 pm Reply
    Hi do we need the wine. ..what could we use instead of the wine?
    • Chelsea Winter July 5, 2014 at 5:42 am Reply
      Extra stock. Although using wine there will be no alcohol in the dish at the end of cooking - wine adds a depth of flavour.
  9. Reshma July 10, 2014 at 8:07 pm Reply
    This was just delicious! Tried it for the first time, with friends over, and not bit was left on plates. Made it the night before and just cooked nit on the day. Loved it and this will now be my go to lasagne. Thanks Chelsea. I added a little nutmeg in the sauce as I only had Edam cheese. Look forward to trying it next with Parmesan cheese next time. Felt as good as a restaurant meal!
  10. Sandi July 10, 2014 at 11:36 pm Reply
    This recipe is the bomb. Delicious ;)
  11. Michele July 14, 2014 at 3:58 am Reply
    Hi Chelsea can you use frozen spinach for this recipe?
    • Chelsea Winter July 14, 2014 at 10:47 pm Reply
      Yes!
  12. nina morris July 14, 2014 at 7:14 am Reply
    this was delicious! I made it gluten & dairy free! I'm thinking sneak for seconds could be on the cards! : )
    • Juliana December 15, 2014 at 10:27 pm Reply
      Hiya, Just wondering how you made it dairy free :) Thanks!!
      • Chelsea Winter December 17, 2014 at 3:52 am Reply
        Sorry it's not dairy-free :)
  13. Kara July 18, 2014 at 11:50 pm Reply
    We made this recipe and it was amazingly delicious! It was a big hit with our family.
  14. Craig Punt July 19, 2014 at 8:14 am Reply
    Thanks Chelsea, nailed it and impressed the missus!
  15. Susan July 20, 2014 at 9:34 am Reply
    I made this tonight and it was excellent! I made it gluten free and used lactose free milk. I also used 1/2 cup of red wine and 2 cups of the stock as I don't like too much wine. It is hard work and took a lot longer than 45 minutes to prep (but I am a slow cook).
  16. Wendy Worters July 28, 2014 at 7:39 am Reply
    I made this tonight using peahen instead of chicken. You are right, it does take a long time but it sure is delicious.
  17. Helen August 3, 2014 at 5:29 am Reply
    Hi Chelsea This is a very delicious recipe I made it last week and it the recipe and made my own pasta yummy Mmmm,,,more than yummy - thanks Chelsea - Helen's partner Rob ;)
  18. Helen August 3, 2014 at 5:32 am Reply
    Opps I meant I doubled the recipe
  19. crystal mckenzie August 4, 2014 at 12:39 am Reply
    hi Chelsea, is it ok to use white wine with this sort of dish? I don't have red wine on hand at home. thank you :)
    • Chelsea Winter August 5, 2014 at 7:50 pm Reply
      Yes, it just won't be as rich.
  20. marthi August 18, 2014 at 12:57 pm Reply
    hi chelsea i made this on thursday and it was DELISH!!! thank you so much!
  21. Holly September 22, 2014 at 1:59 am Reply
    Can this recipe be made ahead to a certain point and then frozen? It looks delicious and I am looking for some meals I can freeze before our second baby arrives.
    • Chelsea Winter September 22, 2014 at 7:39 am Reply
      Yes, you can freeze it before or after cooking!
  22. Ann Ball September 29, 2014 at 4:12 am Reply
    Hi Chelsea, On a recent holiday to NZ from Oz I caught a glimpse of you cooking on a NZ morning show. After coming home last week I & decided to become a VIP member. The first recipe I tried was your Chicken and Pumpkin Lasagne, my hubby even helped by shredding the chicken. It was the most delicious lasagne we have ever had. The sauce was amazing and I can't believe how easy the cheesy white sauce was to make. My husband was so impressed. Thank you, I cant wait to try some more of your fabulous recipes!!
  23. Debbie Tilley October 5, 2014 at 7:42 pm Reply
    Yummy!! I had this recipe out to make and my husband (who hates pumpkin but I absolutely love) grumbled when he saw it saying "what am I going to eat, I don't like pumpkin" in his grumbly man voice. I made it as per recipe (just added some mozzarella to the top as had some that needed using) and he (still grumbling) sat down and polished off the lot!!! And said he really liked it!! Thank you for an awesome recipe so I get to have my pumpkin :-) Both of your books ordered - can't wait to try more recipes!
    • Chelsea Winter October 5, 2014 at 10:18 pm Reply
      That's so great to hear, thanks Debbie!
  24. Tracy November 22, 2014 at 9:17 am Reply
    Anyone have any hints to make cutting the pumpkin easier? Maybe I just need a better knife
    • Chelsea Winter November 24, 2014 at 11:43 pm Reply
      Microwave it for a minute first!
    • Carol July 26, 2016 at 12:50 am Reply
      Give it a good throw on the ground which should split it. Then cut as usual
  25. Kelly December 15, 2014 at 10:24 pm Reply
    Hi Chelsea. I want to make this gluten free, does rice flour work in a cheese sauce? Thanks heaps.
    • Chelsea Winter December 17, 2014 at 3:53 am Reply
      Yes, it does.
  26. Stacey December 15, 2014 at 10:42 pm Reply
    Hi Chelsea, I have a very fussy husband who doesn't like pumpkin, would Kumara work instead? Thanks
    • Chelsea Winter December 17, 2014 at 3:52 am Reply
      Yes indeed.
  27. Debs December 15, 2014 at 10:49 pm Reply
    Okay, silly question I know but can I'm thinking of adding this to my xmas day menu. Can I make it a few days in advance and freeze it ...defrost and re-heat it
    • Chelsea Winter December 17, 2014 at 3:51 am Reply
      You sure can!
  28. Ash December 16, 2014 at 5:27 am Reply
    Can it be made without the wine? I don't drink so I don't want to buy a bottle just for one cup? Could I substitute with something else? A fizzy drink or something idk?
    • Chelsea Winter December 17, 2014 at 3:50 am Reply
      Extra stock is fine.
  29. Penny Ramsdale December 16, 2014 at 5:28 am Reply
    Could you use silverbeet instead of spinach? And when you say 'large baking dish', what sort of size are you meaning?
    • Chelsea Winter December 17, 2014 at 3:49 am Reply
      Yes! And I just mean your biggest one :)
  30. Aimee-lee December 17, 2014 at 2:29 am Reply
    Hi what kind of red wine would you recommend? Can I use dried rosemary?
    • Chelsea Winter December 17, 2014 at 3:48 am Reply
      I like a merlot and yes, that's fine dried (but better fresh).
  31. Marc May 12, 2015 at 6:15 am Reply
    I made this a few months ago and it went down a treat. A real crowd pleasure. Even the slightly fussier food critics (kids) demolished it. I've been curious as to how this would turn out with duck instead of chicken so we will be giving that a whirl this weekend. I can only imagine it will be even more amazing.
  32. Michelle May 29, 2015 at 10:15 am Reply
    Hi I have tried this a few times can you reduce the amount of tomatoes as I find this quite runney or am I doing some wrong cheers
    • Chelsea Winter August 8, 2015 at 6:03 am Reply
      Hi Michelle, if it's runny just keep simmering until it thickens up :)
  33. Pingback: Pumpkin and Chicken lasagne with homemade pasta sheets | NZ thermomix mum's blog

  34. Mandy Wall July 17, 2015 at 9:43 pm Reply
    Yum, having your roast chicken from At My Table on Sunday night. Can't wait to try out the leftover chicken in this on Monday night :)
  35. Rebecca Denney August 18, 2015 at 6:53 am Reply
    This recipe rocks and I have made it so many times. It is my go to meal for cooking for friends and a couple of the girls at work have made it after I bought lunch in for them. I haven't wanted beef lasagne since making this. I add in some mushrooms and use fresh oregano as well as adding some freshly grated nutmeg to the cheese sauce. Comfort food at it's best!!!
  36. Megan November 13, 2015 at 12:35 am Reply
    Hi Chelsea This recipe sounds amazing, is it in any of your cookbooks? Thanks Megan
    • Chelsea Winter November 24, 2015 at 4:13 am Reply
      Yes, it's in Homemade Happiness.
  37. Sara December 2, 2015 at 6:04 pm Reply
    I love this SO much! Only made it once and I've thought about it ever since. Best lasagne I've ever had. My 20 month old also liked it- bonus!
  38. Maureen November 3, 2016 at 12:01 am Reply
    A favourite in our house and everyone else that has dined here and now cooks themselves. Just wanted to add that this freezes well, I have had surgery and knew I wouldnt be able to cook so cut up into serving sizes for hubby and me easy for him to just heat through, he even managed a small salad!!! I can stand for short times and making this today, sitting down after each addition!!
  39. Lorraine January 22, 2017 at 10:22 pm Reply
    Hi Chelsea, would love to try this but my husband is allergic to pumpkin. Could I use orange kumara?
    • Chelsea Winter February 26, 2017 at 8:06 pm Reply
      Yes!
  40. Lys X May 8, 2017 at 10:39 am Reply
    This is the most delicious thing I have ever eaten! The amount of flavour in there makes your brain explode. Yum!
  41. Alana C February 15, 2018 at 10:30 pm Reply
    This is just yummy! I made it last night and replaced the cheese sauce with cheesy pureed cauliflower to up the veges and it was still really creamy and delicious. I also cheated and used a cooked supermarket chicken as we were running late. Seconds all round at our place ;)
  42. Caroline March 29, 2018 at 11:12 pm Reply
    Thank you Chelsea for this fantastic recipe. It is my absolute favoriteus go to dish to make in advance and freeze when I have visitors coming to stay. I take it out of the freezer the night before and defrost it in the fridge overnight for reheating through in the oven. It is quite fiddly, but if you get all the ingredients prepared before you start it makes it easier. I also like to cook the tomato sauce a lot longer and slower, so I do stage one and chill the chicken/pumkin down quickly and put in the fridge. If you then chill down the tomato sauce and cheese sauce it makes it very much easier to put together and it means if you are pressed for time you can do it over two days. I have often froze it at this stage then cooked it after defrosting. Kumera instead of pumpkins works well too.
  43. Michele July 3, 2018 at 8:32 pm Reply
    Delicious!! A family favourite and it goes such a long way.
  44. Jo May 17, 2020 at 4:28 am Reply
    I made this with chicken mince, doubled the recipe and it was awesome, just like being back in Italy

Leave a Reply Cancel reply

*
*

captcha *

Looking for something?


Order now

Order now

Sign up

Sign up

People's favourites

Pork belly with crackling
250 Comments
Crazy Italian chocolate cake (egg free chocolate cake)
168 Comments
White chocolate & berry cheesecake
166 Comments
Chelsea's Lockdown Loaf
145 Comments

Recipe index

  • Baking recipes
  • Basics
  • Beef recipes
  • Breakfasts
  • Burgers
  • Cakes and Biscuits recipes
  • Chicken recipes
  • Christmas recipes
  • Curry recipes
  • Dairy free
  • Dessert recipes
  • Drinks recipes
  • Egg free
  • Gluten free
  • Lamb recipes
  • Nut-free
  • Pasta recipes
  • Pie recipes
  • Pies
  • Pizzas
  • Pork recipes
  • Salad recipes
  • Seafood recipes
  • Sides
  • Snacks and nibbles recipes
  • Soup recipes
  • Vegan recipes
  • Vegetarian recipes

What's new?

Chelsea's Chocolate Christmas Cheesecake
Dec 11, 2020
Delectable plant-based chocolate fudge brownie from Chelsea Winter's Supergood
Fudge Cake Brownie
Nov 30, 2020
a bowl of nourishing gluten-free muesli
Gluten-free muesli
Nov 02, 2020

What have we here?

  • Welcome
  • Buy signed cookbooks
  • Recipes
  • Chelsea
  • What people are saying
  • Become a VIP
  • Contact me

Looking for something?


Recipe index

  • Baking recipes
  • Basics
  • Beef recipes
  • Breakfasts
  • Burgers
  • Cakes and Biscuits recipes
  • Chicken recipes
  • Christmas recipes
  • Curry recipes
  • Dairy free
  • Dessert recipes
  • Drinks recipes
  • Egg free
  • Gluten free
  • Lamb recipes
  • Nut-free
  • Pasta recipes
  • Pie recipes
  • Pies
  • Pizzas
  • Pork recipes
  • Salad recipes
  • Seafood recipes
  • Sides
  • Snacks and nibbles recipes
  • Soup recipes
  • Vegan recipes
  • Vegetarian recipes

Chelsea Winter | Copyright © 2017