A Chicken and Pumpkin Lasagna recipe with a delicious tomato base, hints of baby spinach, and a topping of creamy white sauce and golden tasty cheese – the perfect meal for freezing!
My whole family enjoy lasagna, especially when we have the time to make it from scratch! It’s a great meal to freeze too, which is why I always make extras, whether they be for my family or a new mum friend who could do with an extra meal in the freezer.
I find this recipe tastes even better eaten the day after!
I actually made this Thermomix Chicken and Pumpkin Lasagna for a friend who had a baby. It meant she had an extra meal in her freezer or fridge that was ready to cook on a night she didn’t feel like cooking. Find 50 more meal ideas you can gift a new mum here.
I made this recipe in the Thermomix (original recipe from TRTLMT), but if you’re preferring some traditional oven-cooked lasagna recipes, you may enjoy these ones:
- Chicken, Pumpkin and Spinach Lasagne – Mouthwatering Munchies
- Pesto, Pumpkin Chicken Lasagne – Taste
- Chicken and Pumpkin Lasagne – Women’s Weekly
Ingredients
Method
- Preheat oven to 180°C, fan forced.
- Pour all tomato base ingredients into thermomix bowl.
- Coat the chicken in paprika, salt and pepper.
- Place chicken into bottom steaming tray of varoma.
- Place the pumpkin into the top steaming tray of varoma.
- Steam Varoma / speed 4 / 30 minutes.
- Pour sauce out of the thermomix bowl and into a separate bowl, set aside.
- Add steamed chicken to the same thermomix bowl. Don't worry about cleaning bowl. Chicken may not be cooked through, this is fine, as it will continue cooking while baking. Shred 4 seconds / reverse / speed 4., set chicken aside in another bowl.
- Clean bowl.
- Place all white sauce ingredients into bowl, cook 10 minutes / 90 degrees / speed 4.
- Spoon a tablespoon of the tomato sauce over the base of a large rectangular casserole dish.
- Place a lasagne sheets over the top.
- Layer one-third each of spinach, steamed pumpkin, chicken and tomato base over lasagne sheet.
- Repeat the layers until all the ingredients are used.
- Pour white sauce over top of final lasagna sheet.
- Sprinkle with cheese and cook in oven for 30-40 minutes or until cheese is golden.
Have you made this recipe?
I’d love to hear how it turned out!Check out my delicious Thermomix Coconut Date Bars if you’re wanting a healthy snack idea.
6 comments
I seem to have consistent trouble printing your recipes. Every time I tap the Print button – on MAC or PC – it take me to a blank page. What am I doing wrong? Love the look of this lasagna!!
Nicola thank you so much for bringing this to my attention – I have one of my staff chasing this up now 🙂 If you like to print out the recipes, you might even be interested in my Winter Dinner Ideas eBook. It contains 24 of my easy-to-make dinner recipes ranging from soups, to slow-cooker meals, oven dishes, and curries. You can check it out here if interested: https://theorganisedhousewife.com.au/shop/product/the-organised-housewife-winter-dinner-ideas-ebook/ Kat x
I haven’t got a thermomix so how would I adjust this recipe, please. Thanks, Lyn
Hi Lyn, I would suggest checking out one of the four recipes I have linked to above this recipe. I think the Chicken, Pumpkin and Spinach Lasagna looks particularly yummy: https://www.mouthwateringmunchies.com/chicken-pumpkin-and-spinach-lasagne/ – Hope this helps! Kat x
Is this fresh lasagna sheets your using?
Hi Kirsty, I use fresh lasagna sheets, and then I simply freeze any of the lasagna sheets that are left over. Hope this helps! Kat x