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Pumpkin Lasagna with Chicken

  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Servings: 9
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Cut back on cleanup time by baking this delicious meal in a Reynolds Kitchens® Lasagna Pan.


  • 1 quart of heavy whipping cream
  • 3 cups of canned pumpkin
  • 1/2 teaspoon of nutmeg
  • 2 cups of chopped rotisserie chicken
  • 4 cups of baby spinach
  • 2 cups of ricotta cheese
  • 2 cups of shredded mozzarella cheese
  • 1 cup of grated Parmesan cheese
  • 2 pounds of lasagna noodles
  • Kosher salt and fresh cracked pepper to taste
  • 2 tablespoons of chopped fresh sage
  • 1 Reynolds Kitchens® Lasagna Pan


Step 1

PREHEAT oven to 375°.

Step 2

BOIL the lasagna noodles in a large pot of boiling salted water until the noodles are al dente or slightly crunchy (about 12 minutes).

Step 3

ADD the cream, pumpkin, and nutmeg to a large pot and cook on medium high heat until it becomes thick like Alfredo sauce (about 20 minutes). Season with salt and pepper.

Step 4

LAYER into a Reynolds Kitchens® Lasagna Pan as follows: Pour a small amount of the pumpkin cream to coat the entire bottom of the pan. Next, evenly spread the lasagna noodles on top of the cream. Spread a thin layer of ricotta cheese on top of the noodles followed up by evenly spreading ½ cups of chopped chicken, 1 cup of spinach leaves, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese, a small amount of pumpkin cream, salt and pepper.

Step 5

REPEAT the process 3 more times by finishing with a layer of noodles, pumpkin cream, mozzarella cheese, and Parmesan cheese.

Step 6

BAKE in the oven on 375° for 25 minutes, or until cheese is golden brown.

Step 7

GARNISH with chopped sage.

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