Pumpkin Lasagna Recipe

Different but very tasty and nutritious lasagna recipe!

Ingredients

• 600 grams of neck pumpkin
• 2 cups (tea) of cream
• 200 grams of gorgonzola cheese
• 2 chicken breasts
• 2 skinless and seedless tomatoes, cut into cubes
• 7 seedless tomatoes cut in half
• 1 onion
• 4 tablespoons of olive oil
• Thyme to taste
• Leite
• Salt to taste

Preparation Mode

1. Cut the chicken into cubes.
2. In a frying pan, brown the chicken in olive oil.
3. Add the onion, the two tomatoes, add salt and set aside.
4. In a pan, over low heat, add the cheese and cream.
5. Heat until smooth.
6. If it’s too thick, add a little milk. Reserve.
7. Slice the pumpkin and brown it in a frying pan with a little olive oil on both sides.
8. Season with a little salt. Reserve.
9. In a baking dish, distribute the other tomatoes, season with salt and olive oil.
10. Bake in a medium oven for 15 minutes.

Assembling the Lasagna

1. In an ovenproof dish, intersperse layers of pumpkin, cheese, tomato, chicken and thyme.
2. Heat in the oven for 30 minutes. Serve immediately.

Mom Tips

If you prefer, you can include fresh lasagna noodles when assembling the lasagna.

You can replace the gorgonzola cheese with Cottage cheese.

Approximate yield of 4 servings.