Kitchen notes · a little help before you start
Chicken Pumpkin and Ricotta Lasagna
Creamy ricotta softens the rich chicken and vegetable sauce in this generous lasagna. Sweet pumpkin sits alongside mushrooms and zucchini between the pasta layers, with golden mozzarella on top giving each slice a satisfying, savory finish.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Original yield
- Serves 8
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Chicken
- Cuisine
- Italian
- Cooking method
- Baking · Baked & roasted · Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Pasta
A few quick notes
1. Soften vegetables first
Cook the carrot and pumpkin before the mushrooms and zucchini, then add the chicken once the vegetables are tender.
2. Break up the chicken
Use a spoon to break up the ground chicken as it cooks so it mixes evenly with the vegetables.
3. Rest the layers
Let the baked lasagna stand for ten to fifteen minutes so the layers set before slicing.
Get to know the ingredients
Pumpkin
Finely chop the peeled pumpkin so it softens evenly alongside the carrot in the vegetable sauce.
Ricotta
Spoon half the ricotta over each filling layer, distributing it before scattering the mozzarella.
Lasagna sheets
These sheets need no preboiling because the sauce supplies moisture during baking.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Chicken Pumpkin and Ricotta Lasagna
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Brown the cheese
After the covered bake, grill or broil on medium heat until the mozzarella is golden and bubbly.
A little more help as you go
Protect the cheese
Lightly spray the inside of the foil with cooking spray to help prevent the top cheese from sticking.
Catch spills
Set the baking dish on a larger tray to catch any sauce that bubbles over in the oven.
A few questions you might have
Do the lasagna sheets need boiling first?
No. Use them without preboiling, relying on the sauce to cook them in the oven.
Can I assemble it ahead?
You can assemble and refrigerate it covered for up to twenty four hours, adding baking time when cooking from cold.
How should I cut the pumpkin?
Chop it finely, about one to two centimeter cubes, so it cooks evenly with the other vegetables.
How do I check the pasta?
A knife should pierce the layers easily, with pasta that feels tender rather than hard.
Why rest before slicing?
The ten to fifteen minute rest helps the layers set, making the lasagna easier to cut and serve.
Any more cooking tips?
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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
