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Lasagnes de potiron au poulet et roquefort - En-tete

Pumpkin Lasagne with Chicken and Roquefort

This lasagna layers sheets of pumpkin, chicken with tomato paste, and tender mushrooms with Roquefort, topped with a golden Pecorino crust.
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Cook Time: 15 minutes
Baking time: 25 minutes
Total Time: 40 minutes
Course: Main course
Cuisine: French
Servings: 3 to 3 people
Author: Marc Winer

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

Procédé

  • 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.

Notes

Equipment: large PFAS-free frying pan, loaf tin (or a narrow, deep baking dish), sieve or colander, kitchen paper, (small) food processor.
Did you make this recipe?Tag @marcwiner on Instagram!