Chicken And Pumpkin Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through.
• STEP 3.In a separate saucepan, melt butter and add flour to make a roux. Gradually whisk in milk and pumpkin puree until smooth. Cook until thickened.
• STEP 4.Stir in garlic powder, salt, pepper, and nutmeg. Remove from heat.
• STEP 5.Spread a thin layer of the pumpkin sauce on the bottom of a baking dish. Top with lasagna noodles, chicken, and shredded cheese. Repeat the layers.
• STEP 6.Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 7.Let the lasagna cool for a few minutes before serving. Garnish with fresh parsley, if desired.
• STEP 8.Serve hot and enjoy!

Cooking Tips

• You can use pre-cooked chicken or rotisserie chicken to save time.
• Feel free to add other vegetables like spinach or mushrooms for extra flavor and nutrition.
• If you prefer a spicier lasagna, add some red pepper flakes or cayenne pepper to the pumpkin sauce.
• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the lasagna with foil and bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.

Storage and Serving

• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the lasagna with foil and bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
• Serve the chicken and pumpkin lasagna hot as a main dish with a side salad or garlic bread.