Lasagna with Pumpkin Chicken and Portobello

All recipes I have been cooked keeping in mind the pumpkin as principal ingredient, has been one of most beautiful challenge that I enjoy till today. It colors, it flavor and all nutritional benefits that this vegetable has for us, makes me to keep innovating with new and best recipes for you.

The best point is that I have family, friends and people who happily offered by themselves for trying my plates. And every time that new people come to me directly for thank me for such delicious prepared food, is my best award.

And I don’t want to boast of more, but this Lasagna with pumpkin and Portobello recipe is one of the plates that several diners have congratulated me directly. Come with me and prepare this rich recipe together.

This lasagna with pumpkin chicken and portobello recipe was approved principally by my mother, which is for me the best proof that its flavor is excellent, when she likes my meals is my best motivation.

I share the recipe for this delicious and “Approved” lasagna with pumpkin chicken and portobello recipe:


Pumpkin and chicken lasagna

  • 1/2 Kilo of Pumpkin

  • 1/2 Kilo of Chicken

  • 300 grams of Portobello’s

  • 2 Tomatoes

  • 1 onion

  • 1 Bunch of fresh basil leaves

  • 250 grams of Cream or Curd cheese

  • 300 grams of Mozzarella Cheese

  • 50 grams of Parmesan Cheese

  • 50 grams of dehydrated tomatoes

  • 5 Cloves of garlic

  • 150 grams of Lasagna pasta

  • Salt, Pepper as per your choice




The chicken is cooked with a piece of onion and salt.

Portobellos or mushrooms, tomatoes, onion, garlic and basil are cut into small pieces.

The pumpkin is cut by the upper part in a circle; this is to take advantage of its shell when the pulp has been removed. With the shell you can make beautiful decorations or use it as a container for some food or drink. The seeds are removed and the strands with the seeds you can prepare a rich snack only toast those in a comal and add salt.

With the strands I prepared an omelet with cheese and it was very tasty.

The pulp is removed taking care of not to pierce the outside, and for this lasagna with pumpkin chicken and portobello recipe only a half of a kilo is used we just cut it into small pieces.

The rest can be stored in the refrigerator to cook other delicious pumpkin-based foods.

The chicken is removed from the consommé and then we cook a quarter of the pieces of pumpkin with a sprig of basil.

The chicken bones and skin are removed; it is also cut into small squares.

The onion and garlic are put in a little oil to fry and when those turn to light golden color we add the tomato, basil and salt to taste, mix stew of pumpkins and let it cook for 10 (ten) minutes.

The cooked pumpkin is liquefied with a cup of the consommé, cream cheese or requesón and a little salt.

Grease the mold with coconut oil or butter and place a layer of lasagna pasta. Check in the pasta instruction if it is precooked or we have to pass it through hot water before putting it in the mold, the pasta that I use in this recipe is already precooked. The lasagna with pumpkin chicken and portobello is starting to take form.

Put a layer of stewed pumpkin, cover it with previously grated mozzarella cheese, then bathe it with a little of the cream we have in the blender. Repeat the layers of pasta stew and add all the chicken, covering with another layer of mozzarella cheese and cream.

Once again put a layer of pasta, stew and cheese and then place the dehydrated tomatoes to bathe them with the rest of the cream from the blender.

The basil leaves are placed to decorate and release their exquisite taste and smell.

To finish, sprinkle the Parmesan cheese.

The mold is covered with aluminum foil without touching the cheese.

Bake at 180 degrees for forty-five (45) minutes.

This lasagna with pumpkin chicken and portobello is an excellent food for pasta lovers.




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