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Pesto Pumpkin Chicken Lasagne



6 portion(s)

Basil Mixture

  • 10 g fresh basil leaves, (or a very large handful)
  • 60 g Parmesan cheese
  • 60 g cashew nuts
  • 10 g Evoo

Chicken Mixture

  • 500 g skinless chicken breast or thigh, diced (roughly 3cm) and semi-frozen
  • 1 onion, peeled and halved
  • 1 - 2 garlic cloves, peeled
  • 10 g Evoo
  • 300 g pumpkin, peeled, deseeded and diced into 1cm pieces
  • 250 g thickened cream
  • 375 g fresh lasagne sheets
  • 150 g Baby Spinach Leaves
  • 500 g Fresh ricotta cheese
  • 250 g
  • butter or oil for greasing

Recipe's preparation

    Basil Mixture
  1. Place basil leaves, parmesan, cashews and EVOO into TM bowl. Mix 6 seconds, speed 6. Set aside.

  2. Chicken Mixture
  3. 1. Mince chicken in TM bowl by pressing turbo 3 -5 times. Set aside.

    2. Place onion and garlic into TM bowl. Chop 2 seconds speed 7. Add EVOO and saute 3 min, varoma temp speed 1 (MC off).

    3. Add minced chicken and pumpkin and cook 11 mins, 100 degrees,  reverse, speed soft. Simmering basket on top.

    4. Add cream, salt and pepper to taste and basil mixture and mix on reverse  speed 2 to combine (10 - 20 sec).

  4. Lasagne Assembly
  5. 1. Preheat oven to moderate (180degrees) and grease a 6cm deep, 21x32cm ovenproof dish with butter or spray oil. 

    2. Spread a thin layer of chicken mixture on the base of the dish. Top with lasagne sheets. 

    3. Continue layering with chicken mixture, spinach leaves, mozzarella, lasagne, chicken mixture, spinach leaves, mozzarella, lasagne. 

    4. Top with the ricotta and remaining mozarella. 

    5. Bake in preheated oven for 40mins or until golden and cooked through. Serve with fresh spinach and rocket or a garden salad.


Accessories you need

  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM31
    Spatula TM31
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Original recipe and nutritional content //www.taste.com.au/recipes/20661/pesto+pumpkin+chicken+lasagne


Try using homemade lasagne sheets made from EDC pasta dough.


You can also make your own ricotta //www.superkitchenmachine.com/2011/12574/make-ricotta-thermomix-recipe.html

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This was really yum, and a

    Submitted by mincster on 8. September 2016 - 13:35.

    This was really yum, and a nice difference to regular lasagne. Some of my lasagne sheets didn't cook properly as they mixture didn't stick too well, so small corners go dried out, but otherwise it was really yummy. I used silver beet instead of spinach, and that was yummy too. I might Use a bit less ricotta next time. Great recipe, thank you. 

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  • Yum!  I made with dry lasagne

    Submitted by Clarelogan87 on 20. September 2014 - 20:34.

    Yum!  I made with dry lasagne sheets too and cooked for 30 mins with foil on then about 20 without foil. I loved it! It's a tiny bit dry so when I reheat it I'll add a bit of water and maybe next time I might even put a bit of water or chicken stock in before I cook it in the oven. I used about half a bag of mozzarella, and only about 300g ricotta I didn't think it needed 500.very good lasagne thank you

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  • I made this with dried

    Submitted by LizzyLoc on 29. June 2014 - 12:09.

    I made this with dried lasagna sheets and used almond milk instead of cream and didn't use any mozzarella cheese as it wasn't in the ingredients. I cooked it with foil covering the dish for 40 mins and then cooked it uncovered for another 15 mins. Turned out delicious. I give it 5 stars.

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