Chicken Pumpkin Ricotta Lasagna

The ultimate hidden veggie dinner. This isn't your average heavy lasagna like our mama's lasagna. Wet's a lighter, creamier mash-up of sweet roasted pumpkin, savory chicken, and a secret ingredient sauce that brings it all together.

If you've been following us for a while, you know we love a good comfort food mash up. We all know the drill with traditional beef lasagna it's good, but sometimes it feels like a brick in your stomach.

We created this recipe years ago when we wanted the comfort of a bake without the heavy after feeling. The result? A lasagna that tastes like a hug. The sweetness of the pumpkin breaks down into the sauce. The ricotta makes it velvety, and the chicken keeps it lean. My family requests this constantly. Honestly, it's a reliable way to get a mountain of vegetables into kids (and husbands) without them noticing.

What Makes This Recipe So Good

This recipe has been on the site for years for a reason. Here is why it works better than just throwing pumpkin into a pasta dish.

• We use condensed tomato soup in the base. This is an old school hack that adds a concentrated, creamy sweetness and depth that you just don't get from plain crushed tomatoes unless you simmer them for hours. It bridges the gap between the savory chicken and the sweet pumpkin, just like in our one pot ravioli in tomato sauce.
• Unlike other recipes, this one saves you time as you don't need to roast the pumpkin separately (who has time for that on a Tuesday?). We sauté it finely diced with the aromatics. This allows the pumpkin to soften and release its natural sugars directly into the meat sauce, thickening it naturally.
• We don't use bechamel sauce, to keep this lighter and faster, we skip the white sauce step entirely. Dollops of seasoned ricotta melt into the layers, creating creamy pockets that mimic a béchamel without the flour and butter work.

What Goes Into Chicken Pumpkin Ricotta Lasagna

This Chicken Pumpkin Ricotta Lasagna comes together with simple, wholesome ingredients that build layers of flavor without making the dish feel heavy.

• Pumpkin: You want a variety that is sweet but holds its shape, like Butternut Squash (our go to for ease of peeling) or Kent (Jap) pumpkin. Cut them into small 1-2cm cubes so they cook through evenly. If you have any pumpkin left over use it in our good pumpkin soup.
• Lean Ground Chicken: We prefer chicken breast mince for this as it lets the veggie flavors shine. You can swap this for Turkey mince if you prefer, or even pork for a richer flavor.
• Ricotta Cheese: Use a good quality tub. If it's firm, whip it with a fork and a splash of milk before using so it spreads easier.
• Mozzarella: Low-moisture grated mozzarella gives you that golden, bubbling crust. Use Galbani (Low Moisture, Whole Milk) type.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Prep the Dish: Preheat your oven to 200°C (390°F) and lightly spray a large oven proof baking dish with non stick spray so the layers release cleanly. Set it aside while you prepare the filling.

1. Sauté the Aromatics: Heat the oil in a large pan over medium high heat and cook the onion and garlic until the onion softens. This builds the base flavor for the Chicken Pumpkin Ricotta Lasagna.

1. Soften Vegetables: Add carrot and pumpkin and cook until soft, then add mushrooms and zucchini. Keep cooking until vegetables are tender and caramelize.

1. Cook Chicken Sauce: Add chicken to pan. Let it brown so it mixes with the vegetables. Add in tomato soup, stock powder and basil. Stir and simmer for 2 minutes.

1. Start the First Layer: Spoon about one and a half cups of the chicken sauce into your prepared dish and place three lasagna sheets on top. Add another layer of sauce over the sheets.

1. Add the Cheeses: Spoon half of the ricotta over the sauce and sprinkle with half of the mozzarella. This creates the creamy center that keeps the lasagna soft and velvety.

1. Finish the Layers: Repeat with the remaining lasagna sheets, the rest of the sauce, the remaining ricotta, and the final layer of mozzarella. Make sure the top is fully covered for a reliable golden finish.

1. Bake and Rest: Cover with foil and bake for forty minutes, then uncover and grill for three to five minutes until the top is golden and bubbling. Let the lasagna rest for ten to fifteen minutes so the layers set before slicing.

If you want something a little bolder Lasagna Stuffed Burritos bring a crispy edged, handheld twist that mirrors the comfort of the main dish in a playful way.

For an even more unexpected pairing Steak Fajita Grilled Cheese adds smoky beef, melted cheese, and peppers that create a punchy, savory counterpoint to the soft pumpkin and ricotta. It turns the whole meal into an indulgent, satisfying spread that keeps every bite interesting.

Kitchen tip

• Finely chopping the pumpkin helps it soften fast and blend naturally into the sauce, giving the lasagna a creamy texture without extra liquid.
• Browning the chicken well adds deeper flavor, since those little caramelized bits mix beautifully into the vegetable base.
• Soaking firm lasagna sheets in warm water for a few minutes makes layering smoother and helps everything cook evenly.
• Letting the lasagna rest after baking gives the layers time to settle so you get clean, tidy slices.

Recipe FAQ's

Most whole grain or wholemeal sheets soften well in the oven, especially with a sauce as moist as this one. If your sheets are thick or feel stiff, soaking them in warm water for a few minutes. It helps them cook evenly.

Make sure the vegetables are cooked until most of their moisture evaporates before adding the chicken. Letting the lasagna rest after baking also helps it set and prevents watery slices.

You can use cottage cheese or mascarpone if you prefer something creamier or lighter. Ricotta holds its shape best, but all three options blend well with the pumpkin and chicken.

What you need

• 1 tablespoon garlic olive oil
• 3 cloves garlic minced, or 3 teaspoons minced garlic
• 1 medium onion roughly chopped
• 1 medium carrot roughly diced
• 4 cups pumpkin peeled and finely chopped
• 2 cups sliced mushrooms
• 1 medium zucchini sliced or chopped
• 2 lbs lean ground chicken mince
• 6 leaves fresh basil roughly chopped or torn
• 1 can condensed tomato soup
• 1 tablespoon Vegeta or any other vegetable stock powder
• 6 sheets wholemeal, spelt or whole grain lasagna sheets
• 9 oz light ricotta cheese
• 17 oz grated light Mozzarella

Method

1. Preheat your oven to 200°C (390°F). Lightly spray a large oven-proof baking dish with non-stick spray.
2. Heat the oil in a large pan over medium-high heat. Add the onion and garlic and cook until the onion becomes transparent (about 1-2 minutes). Add the diced carrot and pumpkin, cooking for 5-7 minutes until they start to soften. Add the mushrooms and zucchini and cook for another 5 minutes until all vegetables are tender.
3. Add the ground chicken to the pan with the vegetables. Use a spoon to break up the meat and cook until it's browned all over.
4. Pour in the condensed tomato soup, add the vegetable stock powder and add the fresh basil, stir and simmer for 2 mins.
5. Spread about 1 ½ cups of the chicken sauce on the bottom of your prepared baking dish. Arrange 3 lasagna sheets over the sauce.
6. Top the sheets with another 1 ½ cups of sauce.
7. Evenly spoon half of the ricotta over the sauce, then sprinkle with half of the mozzarella cheese.
8. Repeat the layers: Add the remaining 3 lasagna sheets, the rest of the sauce, the remaining ricotta, and finish with the remaining mozzarella on top.
9. Cover the dish with foil and bake for 40 minutes. After 40 minutes, remove the foil and change the oven setting to grill (or broil) on medium heat. Grill for 3-5 minutes, or until the cheese on top is golden and bubbly.
10. Remove the lasagna from the oven and let it stand for 10-15 minutes. This helps the layers set, making it easier to slice and serve. Enjoy!