Pumpkin lasagna without pasta or béchamel: pumpkin slices, ground chicken with tomato, mushrooms with Roquefort and a golden pecorino topping.
Beneath its golden pecorino crust, the pumpkin turns meltingly tender, the Roquefort flavors the well-browned mushrooms, and the ground chicken mingles with herb-seasoned tomato paste. In this lasagna without pasta or béchamel, thin slices of pumpkin replace the lasagna sheets. Allow 40 minutes in total, 15 minutes on the stovetop and 25 minutes in the oven at 200 °C, to serve 2 to 3 people. One to add to my keto main dishes.
What is pumpkin lasagna?
Here, the word “ lasagna ” refers to a layered dish baked until the top turns golden and the filling comes together. Traditional pasta sheets give way to thin pumpkin slices, which separate the fillings and lend their natural sweetness: the thinner and more even they are, the more evenly they cook. The dish is built around two preparations: home-ground chicken bound with tomato paste, and cremini mushrooms coated in melted Roquefort, savory, creamy and full of umami flavor.
The grated pecorino, divided into five portions, binds the layers and forms the final golden topping. The optional arrowroot can be mixed into the four portions used between the layers to help firm them up a little, with the last portion reserved for the topping. A loaf pan, or a narrow, deep baking dish, makes layering easier.
The idea behind this version
The pumpkin reduces the carbohydrate content and gives the dish a meltingly tender, almost confit-like texture, while keeping the layers hearty and generous. The fillings build the flavor: the mushrooms bring an earthy depth, the Roquefort a bold saltiness, and the chicken with tomato paste a mellower, aromatic base. Without béchamel, the cheeses provide richness and bind everything together.
The main ingredients
The 250 g of thin pumpkin slices give the dish its structure: they bring sweetness and moisture, but do not absorb the filling as pasta does, which is why thin, even slicing matters so they cook through until tender.
The 3 chicken thigh fillets, finely ground at home, make a juicy filling. The red onion adds a sweet undertone, the 3 garlic cloves strengthen the aromatic base, and the paprika, thyme and oregano complement the 140 g of tomato paste, which adds pronounced intensity without making the mixture runny. For another idea featuring this meat, try chicken with mushrooms.
The 400 g of cremini mushrooms should be well browned before adding the 150 g of Roquefort. This concentrates their flavor and limits the moisture in the pan, then the cheese melts around the pieces to create a creamy, salty filling. For something different, try these braised mushrooms in soy sauce. The 125 g of grated pecorino melt between the layers and brown on top, and if you use arrowroot, you will need 3 teaspoons, along with two splashes of avocado oil, mild olive oil or high-oleic sunflower oil for the stovetop cooking.
Technique tips and serving
Success depends first on managing moisture. The mushrooms benefit from plenty of time over high heat, followed by draining and patting dry before the Roquefort melts, while the chicken is cooked through with the onion, garlic and seasonings, with excess juices and fat drained off before adding the tomato paste. To assemble, start with one portion of pecorino in the bottom of the pan, then layer half the chicken, some pecorino and a third of the pumpkin sheets, half the mushrooms, some pecorino and a second third of the sheets, the remaining chicken, some pecorino and the final third of the sheets, before finishing with the remaining mushrooms and the final portion of pecorino.
The sheets do not need to cover the entire pan; a few gaps even make serving easier. After 25 minutes in the oven at 200 °C, the top should be golden and the sheets tender, then a short rest helps the layers set before serving with a flat spatula. An arugula or frisée salad with a tangy vinaigrette contrasts with the richness of the cheeses. Allow 13 g of net carbs per serving.
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Pumpkin Lasagne with Chicken and Roquefort
Ingredients
- 250 g pumpkin lasagne sheets
- 3 chicken thigh fillets organic, free-range
- 1 red onion
- 3 cloves garlic
- 400 g chestnut mushrooms
- 150 g Roquefort
- 125 g Pecorino
- 140 g tomato paste equivalent to one large tin
- 2 teaspoons paprika
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 2 generous splashes avocado oil, mild olive oil or high-oleic sunflower oil
Optional (moderate-carb)
- 3 teaspoons arrowroot
Instructions
- Cut the mushrooms into pieces and brown them on all sides over a fairly high heat. Cook them for long enough to ensure they release plenty of water.400 g chestnut mushrooms, 2 generous splashes avocado oil, mild olive oil or high-oleic sunflower oil
- Finely chop an onion and sauté it in the second frying pan until translucent.1 red onion
- Crush the garlic and add it to the onions, along with the oregano, thyme and paprika.3 cloves garlic, 1 teaspoon oregano, 1 teaspoon thyme, 2 teaspoons paprika
- Meanwhile, mince the chicken. I do this in the small food processor attachment that comes with the hand blender. Add it to the onions.3 chicken thigh fillets
- Preheat the oven to 200 degrees.
- Once the chicken is fully cooked, drain off the excess fat and liquid. You can use a colander or sieve for this. Then return it to the pan and mix in the tomato paste.140 g tomato paste
- Drain the mushrooms as well and pat them dry with kitchen paper. Then return them to the pan. Crumble in the Roquefort. Let it melt over a low heat.150 g Roquefort
- Grate the Pecorino. Divide it into 5 portions. If using arrowroot, mix it into 4 portions of the cheese. One portion is for the top. There is no need to add arrowroot to that one.125 g Pecorino, 3 teaspoons arrowroot
- Sprinkle the first portion of cheese (mixed with arrowroot, if using) over the bottom of the loaf tin.
- Put half the chicken in the loaf tin. Sprinkle with another portion of cheese (with the arrowroot).
- Lay a third of the pumpkin sheets on top. They do not need to fit together perfectly or cover everything. I usually leave a gap in the middle as well. This makes it easy to divide into two portions.250 g pumpkin lasagne sheets
- Spoon half the mushrooms with blue cheese on top. Sprinkle with another portion of Pecorino and cover with another third of the sheets.
- Then add a second layer of chicken, and cover again with cheese and sheets.
- Then add the final layer: the mushrooms, topped with the last portion of Pecorino (this one has no arrowroot).
- Bake for 25 minutes.
- Let cool a little before serving. A flat spatula is best for serving. Without arrowroot, the lasagne will be a little wetter and a little less firm.
