Lasagna with pumpkin and chicken breast
4 servings
60 minutes
Pumpkin and chicken breast lasagna is an exquisite combination of the tender taste of chicken and the sweet, velvety texture of pumpkin, seasoned with aromatic herbs. This recipe is a magnificent reimagining of classic lasagna, where traditional meat components are replaced with lighter and more elegant ingredients. The béchamel with nutmeg adds softness and depth of flavor, while melted cheese turns the dish into a true culinary masterpiece. Lasagna is perfect for cozy home dinners when you want to treat yourself to something warm and fragrant. This version of the dish harmoniously combines lightness and richness, making it a great choice for both everyday meals and special occasions.
1
Chop the garlic with aromatic herbs and add to the heated oil in a frying pan. Once the aroma rises, add diced pumpkin and chicken breast.
- Garlic: 2 cloves
- Fresh rosemary: 1 sprig
- Fresh thyme: 2 sprigs
- Olive oil: 30 ml
- Pumpkin: 400 g
- Chicken breast: 200 g
2
When the pumpkin and chicken are slightly fried and infused with the aroma of garlic and herbs, add salt, a ladle of warm water, and cover with a lid. A delicate vegetable broth will also pair well.
- Salt: to taste
3
While the pumpkin is simmering, prepare the béchamel. Melt butter in a saucepan over low heat, add flour and mix. Then pour in warm milk and stir melancholically while watching it thicken and checking the bottom of the pan. When the béchamel is ready, grate nutmeg or sprinkle a pinch from a packet.
- Butter: 30 g
- Wheat flour: 30 g
- Milk: 300 ml
- Nutmeg: to taste
4
Assemble the lasagna. Bechamel at the bottom, two sheets of lasagna (should cover almost the entire bottom, this is important), then a filling of pumpkin and chicken, grated or chunked cheese on top, a bit of bechamel and repeat. A total of 4 layers. Cover with foil, bake at 180 degrees for 30 minutes.
- No-boil lasagne sheets: 8 pieces
- Cheese: 120 g
