Chicken Vege Lasagna

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A great way to use leftover chicken.
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Chicken Vege Lasagna

Pasta, gluten, grain free, can be dairy free


  • 1/2 butternut pumpkin chopped
  • 2-3 zucchinis sliced lengthways
  • 1-2 kumara sliced lengthways
  • 2 tbsp ghee or coconut oil
  • 1 onion diced
  • 2 cloves garlic chopped finely
  • 2 tbsp fresh oregano or 2 tsp dried
  • 2 tbsp fresh basil or 2 tsp dried
  • 2 tsp curry powder
  • salt & pepper
  • 2 cups silverbeet or spinach chopped
  • 2 cups leftover chicken more or less if you like
  • 1/2 cup coconut cream
  • cheese grated or use nutritional yeast


  • Steam pumpkin until soft.
  • In meantime prepare zucchini & kumara and dry roast for 15 mins (this removes some moisture so not a soggy lasagna!)
  • In frying pan melt and soften onions, add garlic, herbs, salt & pepper, silverbeet/spinach, chicken and stir until greens are wilted.
  • Whizz pumpkin and coconut cream to the consistency of a thick sauce (add more cream if needed)
  • Stir in chicken mixture.
  • Assemble lasagna – start with kumara, then zucchini then pumpkin/chicken mixture. Finish with pumpkin/chicken mixture and top with cheese or nutritional yeast.
  • Bake for 20-30 minutes until golden.