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Delicious pumpkin lasagna with tender chicken pieces and a creamy coconut milk curry sauce.
This pumpkin lasagna with chicken is so amazing!!!!!!! I don’t even know what else I could say about it except that we ate it last Friday and I really had to struggle not to make it again today with the next pumpkin I bought. I made the Easy Pumpkin Soup with Ginger instead.
It might be that I just love pumpkin too much (insanely much), but except my little sweet daughter, who finds anything with pumpkin in it ‘phui’, everybody loved it, including a dear friend of mine, who never eats anything so out of common like pumpkin.
I say that because here, in rural Germany pumpkin and lasagna and curry in the same sentence are more exotic than you could possibly imagine. When I think of it, this might be one of the main reasons why I started this blog. This way, I might be able to connect with people who, like me, see food as something interesting, creative and adventurous and not just something to deal with quickly and boringly on a daily basis.
Do you know what I mean?
Curried Chicken Lasagna with Pumpkin and Coconut Milk
I used Hokkaido pumpkin again, which doesn’t need any peeling, but you can use butternut squash or any other tasty sweet variety. I say tasty, because I really had tried some other kinds of pumpkin in my life, which tasted just watery and bah.
You can use any sort of curry paste you like (green, red, yellow), I like the green one I have because it’s not too spicy so the children don’t have problems with eating it too.
The lasagna sheets I have are pretty small so I needed 9 of them, use what you need to get 3 layers. The lasagna sheets I used do not need to be pre-cooked.
The cheese I used was Gouda, but you can replace it with mozzarella, Cheddar, Parmesan, anything you like.
You can find the original recipe here . I changed a bit but followed the main idea. Absolutely wonderful!
More Pumpkin Recipes?
- 2 tablespoons green curry paste
- 1 can coconut milk (400 ml/ 14 fl.oz)
- 1 empty can of coconut milk filled with water
- juice of half a lemon
- 1 tablespoon soy sauce
- 1 small Hokkaido pumpkin or ½ butternut squash (about 700 g/1 ½ lbs)
- 500 g/1.1 lbs chicken breast, without skin and bones
- 9 lasagna sheets (more or less depending on size) (ready to use lasagna sheets, no need to pre-cook them)
- 150 g/ 5.3 oz/ about 1 cup grated cheese
- 25 g/ 0.8 oz/ ½ cup Panko breadcrumbs or regular ones
Preheat the oven to 180 degrees Celsius or 350 Fahrenheit.
Grate your pumpkin coarsely. Cut the chicken breasts into very small pieces.
Heat a large pan over moderate heat and add the curry paste. Stir well for 1 minute than pour in the coconut milk. Fill the empty can with water and add that to the pan as well. Bring everything to a boil, add the lemon juice and the soy sauce and let simmer for about 3 minutes.
Put the chicken and the pumpkin in the pan, bring to a boil, reduce heat and cook, covered, until everything is soft. The sauce should still be quite runny, if it is not, add a bit more water.
Layer everything in a rectangular, oven-proof dish, starting and ending with the sauce. You should have 4 layers of sauce and 3 layers of lasagne sheets.
Mix the cheese and the breadcrumbs together and sprinkle them over the last sauce layer. Put the lasagne in the hot oven and bake it for 30 minutes or until the lasagne sheets are cooked through and the cheese is golden brown. Turn off the oven and let sit inside for another 10 minutes.
It can be served with a nice crisp salad or just tomatoes and cucumbers.