Mexican Pumpkin Smoked Chicken Lasagna
Dive into the perfect fusion of fall flavors and Mexican-inspired flair with this irresistible Mexican Pumpkin Smoked Chicken Lasagna. Layers of savory shredded smoked chicken, creamy pumpkin-ricotta filling, and melty Mexican blend cheese are elevated by a zesty tomato-chile sauce infused with chipotle peppers and spices like cumin and chili powder. Oven-ready lasagna noodles make assembly a breeze, while the blend of smoky, sweet, and spicy ingredients creates a unique twist on classic comfort food. Topped with fresh cilantro and optional garnishes like sour cream and jalapeño, this family-friendly casserole is as flavorful as it is satisfying. Perfect for cozy dinners or festive gatherings, this lasagna is a show-stopping way to bring seasonal ingredients and bold Mexican flavors together.
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Recipe Information
Ingredients
- 12 pieces oven-ready lasagna noodles
- 3 cups smoked chicken, shredded
- 2 cups pumpkin puree
- 1.5 cups ricotta cheese
- 3 cups Mexican blend shredded cheese
- 1 can (10 oz) diced tomatoes with green chiles (such as Rotel)
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 medium diced onion
- optional: sour cream and fresh jalapeño slices for garnish
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the diced tomatoes with green chiles, minced chipotle peppers, ground cumin, chili powder, garlic powder, salt, and black pepper. Stir to combine and simmer for 5 minutes. Set aside.
In a bowl, mix the pumpkin puree with ricotta cheese until smooth. Stir in half of the chopped cilantro for added freshness.
Grease a 9x13-inch baking dish with non-stick spray or olive oil.
Spread a thin layer of the tomato-chile mixture on the bottom of the dish. Place three lasagna noodles on top.
Spread one-third of the pumpkin and ricotta mixture over the noodles, followed by one-third of the shredded smoked chicken. Sprinkle one-third of the Mexican blend cheese on top.
Repeat the layers (tomato-chile mixture, noodles, pumpkin-ricotta, chicken, cheese) two more times, ending with a final layer of the tomato-chile mixture and shredded cheese on top.
Cover the baking dish tightly with aluminum foil and bake for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
Let the lasagna rest for 10 minutes before slicing. Garnish with remaining chopped cilantro, as well as optional sour cream and jalapeño slices, if desired.
Serve warm and enjoy this flavorful fusion dish!
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1799 mg | 78% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 605 mg | 47% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
