Creamy Pumpkin Chicken Lasagna | Maple Kitchen Official
Creamy Pumpkin Chicken Lasagna
10 mins prepServes 4
Ditching the pasta doesn't mean ditching the flavor! If you are looking for the ultimate cozy weeknight dinner, you have to try this Creamy Pumpkin Chicken Lasagna. We swapped out traditional lasagna noodles for perfectly roasted pumpkin slices, and the sweet & savory combo is absolutely out of this world! The best part? It’s completely low-carb and takes only 30 minutes from start to finish.
1. Prep the Pumpkin: Cut, peel, and slice the pumpkin. Wash, pat dry, and marinate with paprika, salt, and olive oil.
2. Roast: Toast the pumpkin slices in a hot pan (without extra oil) on both sides until lightly browned.
3. Make the Filling: In a microwave-safe bowl, combine the chicken mince, shallot, tomato paste, ginger-garlic, soy sauce, flour, curry powder, salt, and pepper. Mix well and microwave for 5 to 6 minutes.
4. Layer it Up: In a baking dish, add a layer of the chicken mixture, follow with the roasted pumpkin slices, and top with cheese. Repeat the layers, finishing with a generous layer of cheese and a drizzle of olive oil.
5. Bake: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove the foil and bake for another 5-7 minutes until the cheese is beautifully golden and bubbly.
