Chicken, Pumpkin and Spinach Lasagne

//Chicken, Pumpkin and Spinach Lasagne

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I love lasagne. I thought I’d change up the flavours a bit. My partner was not impressed with the thought of steering away from traditional beef lasagne. Now, he did try it but of course he didn’t loooove it.  He said it was tasty but preferred beef. The kiddies on the other hand devoured it. They couldn’t get enough.

I left my pumpkin in big chunks. If you think your kiddies may notice and be horrified, blitz the raw pumpkin in the tmx on speed 9 until fine. You can sprinkle it on the layers with the sauce etc. You can add additional veggies into the sauce like celery, zucchini and carrot if you want to add some more veggies to the dish.

 

Chicken, Pumpkin and Spinach Lasagne
Serves 8
Print
Prep Time
1 hr 15 min
Cook Time
45 min
Total Time
2 hr
Prep Time
1 hr 15 min
Cook Time
45 min
Total Time
2 hr
Ingredients
  1. 2 chicken breasts, chopped up into strips or medium chunks
  2. 1 teaspoon paprika
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon pepper
  5. 100g baby spinach leaves
  6. 200g diced pumpkin
  7. 200g grated cheese of choice
Pasta dough
  1. 300g 00 flour
  2. 3 large eggs
  3. 1/2 tablespoon of olive oil, flavoured olive oils are delicious in homemade pasta
  4. Pinch of salt
Tomato and Roasted Capsicum Sauce
  1. 800g diced tomatoes
  2. 200g roasted capsicum
  3. 2 garlic cloves, crushed
  4. 10 basil leaves, sliced into strips
  5. 1 teaspoon paprika
  6. 1 tablespoon olive oil
  7. Salt and pepper, to taste
White sauce
  1. 800g milk
  2. 80g plain flour
  3. 80g butter
  4. Salt and pepper, to taste
Pasta dough
  1. Place flour into a food processor.
  2. Mix on high for 10 seconds to aerate.
  3. Add remaining ingredients.
  4. Process on medium-high for 2 minutes.
  5. Small pebble like dough will form. Press a small handful together to see if it comes together. If too dry add a little extra oil and knead to combine.
  6. Pour out onto a clean bench and knead to form a smooth solid ball. If the dough is sticky dust with some extra flour and process again to incorporate. You want a nice soft, smooth dough.
  7. Allow it to rest for 60 minutes before rolling.
Tomato and Roast Capsicum Sauce
  1. Pour all tomato and roasted capsicum sauce into a saucepan. Similar over a medium heat whilst chicken and pumpkin are cooking.
Chicken
  1. Coat chicken in paprika, salt and pepper.
  2. Place chicken into bottom steaming tray in a steamer suitable for the stovetop. You can fry in a frying pan if preferred.
  3. Place the pumpkin into the top steaming tray suitable for the stovetop. You can steam in the microwave if preferred.
  4. Steam over a high heat for 10-20 minutes or until pumpkin is soft.
Pasta dough
  1. Using a pasta machine roll out into 8 thin, long lasagne sheets. You will need to long sheets for each layer.
Chicken
  1. Add steamed chicken to food processor. It is ok if it’s not cooked completely as you will be baking it for 45 minutes.
  2. Shred by pulsing for a second at a time until desired consistency is achieved.
  3. Set aside.
White sauce
  1. Place butter into sauce pan and melt over medium heat.
  2. Add flour once butter has melted.
  3. Whisk to combine and continuously stir for two minutes to cook the flour. You don’t want this to burn however.
  4. Slowly add the milk and continuously whisk to ensure there are no lumps.
  5. Whisk over the heat until thickened.
Assembly
  1. Preheat oven to 180 degrees.
  2. Place a little sauce on the bottom of a large rectangle baking dish.
  3. Add two of the pasta sheets.
  4. Layer spinach, steamed pumpkin and chicken on the pasta layer.
  5. Top with a little sauce.
  6. Top with two pasta sheets.
  7. Repeat the layers until all the ingredients are used.
  8. Finish with a pasta layer.
  9. Top with white sauce.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

Chicken, Spinach and Pumpkin Lasagne - TMX version
Serves 8
Print
Prep Time
1 hr 15 min
Cook Time
45 min
Total Time
2 hr
Prep Time
1 hr 15 min
Cook Time
45 min
Total Time
2 hr
Ingredients
  1. 2 chicken breasts, chopped up
  2. 1 teaspoon paprika
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon pepper
  5. 100g baby spinach leaves
  6. 200g diced pumpkin
  7. 200g grated cheese of choice
Pasta dough
  1. 300g 00 flour
  2. 3 large eggs
  3. 1/2 tablespoon of olive oil, flavoured olive oils are delicious in homemade pasta
  4. Pinch of salt
Tomato and Roasted Capsicum Sauce
  1. 800g diced tomatoes
  2. 200g roasted capsicum
  3. 2 garlic cloves, peeled
  4. 10 basil leaves
  5. 1 teaspoon paprika
  6. 1 tablespoon olive oil
  7. Salt and pepper, to taste
White sauce
  1. 800g milk
  2. 80g plain flour
  3. 80g butter
  4. Salt and pepper, to taste
Pasta dough
  1. Place flour into bowl.
  2. Mix on speed 5 for 10 seconds to aerate.
  3. Add remaining ingredients.
  4. Knead for 2 minutes.
  5. Small pebble like dough will form. Press a small handful together to see if it comes together. If too dry add a little extra oil and knead to combine.
  6. Pour out onto a clean bench and knead to form a smooth solid ball. If the dough is sticky dust with some extra flour and knead in. You want a nice soft, smooth dough.
  7. Allow it to rest for 60 minutes before rolling.
Chicken
  1. Pour all tomato and roasted capsicum sauces into bowl.
  2. Coat chicken in paprika, salt and pepper.
  3. Place into bottom steaming tray.
  4. Place the pumpkin into the top steaming tray.
  5. Steam at steaming temperature/speed 4/20 minutes.
Pasta dough
  1. Once rested, using a pasta machine roll out into 8 thin, long lasagne sheets. you will need to long sheets for each layer.
Chicken
  1. Pour sauce out of tmx and into a bowl. Set aside.
  2. Add steamed chicken to the bowl. It is ok if its not cooked completely as you will be baking it for 45 minutes.
  3. Shred chicken 4 seconds/reverse/speed 4.
  4. Set aside.
  5. Wash bowl out thoroughly.
White sauce
  1. Place everything into bowl.
  2. Cook 10 minutes/90 degrees/speed 4.
Assembly
  1. Preheat oven to 180 degrees.
  2. Place a little sauce on the bottom of a large rectangle baking dish.
  3. Layer spinach, steamed pumpkin and chicken on the pasta layer.
  4. Top with a little sauce.
  5. Top with two pasta sheets.
  6. Repeat the layers until all the ingredients are used.
  7. Add two of the pasta sheets.
  8. Finish with a pasta layer.
  9. Top with white sauce.
  10. Sprinkle cheese over the top and bake for 45-60 minutes until pasta is cooked through and cheese is golden.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 
By |2017-06-12T11:21:12+00:00November 13th, 2014|Categories: Lunch and Dinner|2 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

2 Comments

  1. Jackie Markoski November 16, 2014 at 3:56 pm - Reply

    I made the chicken lasagna last night and oh my goodness it was divine!!! There was no left overs as everyone had seconds. The kitchen table was so quiet because we were too busy enjoying this wonderful meal. Even my twins were silent, which is unusual. Many thanks for another brilliant recipe

  2. Alana November 18, 2014 at 3:15 pm - Reply

    Loved this! Very tasty and so so easy to make using both my bowls. Yummo!

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