Organic Pumpkin Chicken Lasagna

lasagna1 can 15oz organic pumpkin puree
1 can 30oz organic italian crushed tomatoes
1 cup organic marinara sauce
2 cup organic ricotta cheese
2 cups shredded organic chicken about 2 breast pieces
6 square pieces mozzarella cheese
1/4 cup virgin olive oil
1 onion cut into small piece
1/2 head of fresh garlic crushed
1 cup freshly grated parmesan cheese
2 tablespoon italian spice
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon brown sugar
sea salt and black pepper to taste
6 slices oven ready lasagne

In hot pan heat olive oil over medium high and start cooking onions with some salt for 2 minutes. Stir in garlic and cook turning occasionally until start to turn brown. Add 1/2 tomatoes and simmer over medium for 10 minutes. Stir in italian spices, nutmeg and cinnamon. Simmer for 2 minutes. Add pumpkin puree, brown sugar and salt an pepper to taste. Simmer for 5 minutes and stir 1/2 parmesan cheese. Let it cool for 10 minutes. Mix shredded chicken with rest of tomatoes.
Start assembling the lasagna. First pour 1/2 marinara sauce on the bottom of pan. Place 3 pieces of lasagna pasta vertical. Layer, chicken, pumpkin puree, parmesan, and ricotta. Repeat step on more time. Place last layer and pour rest of tomatoes sauce on top, then top with mozzarella cheese and sprinkle parmesan. Cover and cook at 375 for 15 minutes, uncover, cook for 5 minutes. Let it stand for 5 minutes and serve

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