Pumpkin Lasagna with Chicken
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Servings: 9
- Course: Main Dish
- 1 quart of heavy whipping cream
- 3 cups of canned pumpkin
- 1/2 teaspoon of nutmeg
- 2 cups of chopped rotisserie chicken
- 4 cups of baby spinach
- 2 cups of ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1 cup of grated Parmesan cheese
- 2 pounds of lasagna noodles
- Kosher salt and fresh cracked pepper to taste
- 2 tablespoons of chopped fresh sage
PREHEAT oven to 375°.
BOIL the lasagna noodles in a large pot of boiling salted water until the noodles are al dente or slightly crunchy (about 12 minutes).
ADD the cream, pumpkin, and nutmeg to a large pot and cook on medium high heat until it becomes thick like Alfredo sauce (about 20 minutes). Season with salt and pepper.
LAYER into a Reynolds® Bakeware Lasagna Pan as follows: Pour a small amount of the pumpkin cream to coat the entire bottom of the pan. Next, evenly spread the lasagna noodles on top of the cream. Spread a thin layer of ricotta cheese on top of the noodles followed up by evenly spreading ½ cups of chopped chicken, 1 cup of spinach leaves, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese, a small amount of pumpkin cream, salt and pepper.
REPEAT the process 3 more times by finishing with a layer of noodles, pumpkin cream, mozzarella cheese, and Parmesan cheese.
BAKE in the oven on 375° for 25 minutes, or until cheese is golden brown.
GARNISH with chopped sage.
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