Without the use of tons of cheese and high-calorie beef, you can achieve a creamy consistency with plenty of flavor in this gluten free chicken and pumpkin lasagna. What an amazing combination! Use your favorite commercial or homemade pasta sauce, roasted pumpkin or sweet potatoes, and homemade gluten free pasta or boxed. It’s delicious! Enjoy!
Gluten Free Chicken and Pumpkin Lasagna
- 1 small pumpkin or 1/3 large pumpkin or 2 - 3 sweet potatoes*
- 2 tablespoons olive oil
- Salt to taste
- 1-1/4 pounds chicken breast cut into large pieces or ground
- 1/4 cup gluten free chicken broth (Organic Low-Sodium Better Than Bouillon) (optional)
- Gluten Free Pasta (or gluten free lasagna noodles - Tinkyada)
- 4 cups of your favorite Gluten Free Marinara Sauce
- 12 ounces shredded Mozzarella cheese (or Follow Your Heart or Daiya, for dairy-free)
- 1/4 cup grated Parmigiano-Reggiano (or Parmesan) (optional)
Preheat the oven to 400ºF. Slice the pumpkin open and scoop out the seeds and flesh. (You can save the seeds and roast them.) Slice the pumpkin into 1-inch thick slices.
Turn the oven down to 350ºF. Transfer the pumpkin slices to a baking sheet. Drizzle with olive oil and using your hands, thoroughly coat all sides. Season with salt and roast on the center shelf of your oven for 15 minutes. Test for doneness by stabbing the pumpkin meat with a sharp knife. When it is soft and can be easily pierced, it is done. Continue to bake until this is achieved.
While the pumpkin roasts, prepare the chicken. If using chicken breast, boil a saucepan of water and add pieces of chicken breasts. Boil for 15 minutes. Shred using two forks or a fork and a knife. If using ground chicken. Add it to a large skillet, Cook over medium-high heat until no longer pink, adding a splash of chicken broth to prevent it from browning and to keep it moist. Repeat as necessary.
Once the pumpkin is done, allow it to cool until you can hold it and slice off the skin. Then, slice into pieces you can use to layer the lasagna; set aside.
Bring to a boil a large stockpot full of water. Add a little oil and salt. Add the lasagna noodles and boil until they are chewy but easily bends. Partially drain and add lots of cold water to stop the cooking process. Drain and add additional cold water. Repeat this process until the noodles are resting in cold water.
In a 9 x 13-inch casserole dish, add a little marinara sauce to the bottom, just enough to coat the bottom and prevent the pasta from sticking. Layer the sauce with cooked lasagna noodles, more sauce, chicken, more lasagna noodles, more sauce, pumpkin pieces (you don't have to completely cover the noodles and sauce), and repeat...lasagna noodles, sauce, chicken, noodles, sauce, pumpkin, and finally, sauce.
Toss the two kinds of cheese together and sprinkle on top. Bake at 350ºF for 30 minutes or until bubbly.
Remove from the oven and allow to cool on a wire rack for 10 minutes prior to slicing and serving.
*To Roast Sweet Potatoes:
Preheat oven to 425ºF. Peel the sweet potatoes, slice in the shapes you desire, about 1/2-inch thickness. Add to a baking sheet. Coast with oil and roast until tender, turning over halfway through, a total of about 25 minutes. Do not over-bake or they will be mushy. You want them to keep their shape.
Use creamy gluten free pesto sauce mixed with a little pasta water to thin it out instead of marinara sauce. I like this Creamy Dairy-Free Cheesy-Tasting Pesto Sauce.
Mashed Pumpkin or Sweet Potatoes:
If you over-bake the pumpkin or sweet potatoes, just mash them up. When it's time to layer the lasagna, just spread a thin layer over the noodles and then add the sauce over the pumpkin.