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chicken and pumpkin lasagna lifted from the baking dish.
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5 from 2 votes

Chicken Curry Lasagna

Curried chicken and pumpkin lasagna with coconut milk, fusion food at its best, this is one of the most delicious lasagne you can think of.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Pasta and Rice
Cuisine: American
Servings: 4 -6
Calories: 483kcal
Author: Adina

Ingredients

  • 2 tablespoons green curry paste Note 1
  • 1 can coconut milk
  • 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, 1 ½ lbs/ 700 g
  • 1 lb boneless skinless chicken breast 450 g, Notes 2,3
  • 9 no-boil lasagna sheets more or less depending on size, about 170 g/ 6 oz
  • 1⅓ cup grated cheese 150 g/ 5.5 oz
  • ½ cup Panko breadcrumbs or regular dried breadcrumbs, 30 g/ 1 oz

Instructions

  • Preheat the oven to 180 degrees Celsius/ 350 Fahrenheit.
  • Grate the pumpkin coarsely. Cut the chicken breasts into very small pieces.
  • Make lasagna sauce: Heat a large pan over moderate heat and add the curry paste. Stir well for 1 minute, then 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.
  • Add the chicken and pumpkin to the pan, bring to a boil, reduce heat, and cook, covered, until everything is soft, about 10 minutes but check. The sauce should still be quite runny; if it is not, add a bit more water.
  • Assemble lasagna: Spread ¼ of the sauce in a rectangular pan of about 30x20 cm/ 12x9 inches. Cover with lasagne sheets. Add another ¼ of the sauce, lasagne sheets, another ¼ sauce, lasagne sheets, and ¼ of the sauce again. You should have 4 layers of sauce and 3 layers of lasagne sheets.
  • Mix the cheese and the breadcrumbs and sprinkle them over the last sauce layer.
  • Bake in the hot oven for 30 minutes or until the pasta is cooked through and the cheese is golden brown. Turn off the oven and let sit inside for another 10 minutes.

Notes

  1. Curry paste: You can use yellow curry paste instead. Or replace the paste with 2 teaspoons of curry powder. I would advise against using red curry paste as it tends to be excessively spicy and can overwhelm the flavor of the dish.
  2. Chicken: Replace the chicken breast with boneless skinless chicken thighs.
  3. Leftover cooked chicken: If using leftover chicken, cut or shred it and reheat it in the sauce for 2-3 minutes. 

Nutrition

Serving: 1/6 of the dish | Calories: 483kcal | Carbohydrates: 26g | Protein: 37g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Cholesterol: 97mg | Sodium: 443mg | Fiber: 2g | Sugar: 8g