Creamy One-Pot Chicken, Pumpkin & Spinach Lasagna Bake in 45 Minutes

Oh, do I have a cozy, comforting dish to share with you today! This One-Pot Chicken, Pumpkin & Spinach Lasagna Bake is my go-to when I want something hearty yet fuss-free, and trust me, it’s been a lifesaver on busy weeknights. Picture this: tender chicken, sweet pumpkin, and fresh spinach all nestled between layers of pasta and gooey cheese, all cooked right in one pot. No boiling noodles separately, no mountain of dishes, just pure, delicious simplicity. My kids actually cheer when they smell it baking, and honestly? That’s the best review I could ask for. It’s the kind of meal that feels like a hug in a bowl, and once you try it, I swear you’ll make it your own family staple too.

Why You’ll Love This One-Pot Chicken, Pumpkin & Spinach Lasagna Bake

Oh, where do I even start? This dish is basically a weeknight superhero. Here’s why you’re gonna adore it:

• One-pot magic: No juggling multiple pots or scrubbing a sinkful of dishes. Everything cooks and bakes in one trusty pot, even the noodles! (Yes, really.)
• Flavor fireworks: Sweet pumpkin, savory chicken, and earthy spinach mingle with garlic and herbs in a tomatoey hug. It’s like autumn and comfort food had a delicious baby.
• Secretly wholesome: Packed with veggies and protein, but your family will just think they’re eating cheesy lasagna. Shh, I won’t tell.
• Leftover gold: Tastes even better the next day, if you somehow have leftovers. (Spoiler: You might not.)

Ingredients for One-Pot Chicken, Pumpkin & Spinach Lasagna Bake

Alright, let’s gather everything you’ll need for this cozy masterpiece! I’ve grouped the ingredients so you can prep like a pro. Trust me, fresh is best here, especially for those carrots and spinach. Here’s what you’ll want to grab:

For the Chicken and Veggies

• 500g chicken breast, diced into bite-sized pieces (go for thighs if you want extra juiciness!)
• 2 cups pumpkin, peeled and diced (about 1cm cubes, they soften perfectly)
• 2 cups fresh spinach (pack it lightly, it wilts down to nothing, promise)
• 1 onion, chopped (yellow or brown, whatever’s in your pantry)
• 2 garlic cloves, minced (or 1 tsp pre-minced if you’re in a rush)

For That Dreamy Sauce

• 400g crushed tomatoes (the canned kind works beautifully)
• 1 cup chicken stock (low-sodium if you’re watching salt)
• 1 tsp dried oregano (rub it between your fingers to wake up the flavor)
• 1 tsp dried basil (or 1 tbsp fresh if you’ve got it)

For the Cheesy Layers

• 9 sheets lasagna noodles, uncooked (no-boil noodles are lifesavers!)
• 1 cup shredded mozzarella (the melty, stringy star of the show)
• ½ cup grated parmesan (the salty, nutty finish we all crave)

Pro tip: Dice the pumpkin and chicken first; it makes the whole process smoother. Now, let’s get cooking!

Equipment You’ll Need

You only need two trusty tools for this recipe, and I bet you already have them! Grab a large ovenproof pot (like a Dutch oven); it’ll go from stovetop to oven like a champ. A wooden spoon is perfect for stirring without scratching your pot. That’s it, no fancy gadgets required!

How to Make One-Pot Chicken, Pumpkin & Spinach Lasagna Bake

Okay, here’s where the magic happens! Follow these simple steps, and you’ll have a bubbling, cheesy masterpiece in no time. I’ll walk you through each part so nothing goes wrong, promise!

Step 1: Sauté the Chicken and Vegetables

First, heat your large ovenproof pot over medium heat (no oil yet!). Add the diced chicken and let it get some golden color, about 3-4 minutes per side. Don’t crowd the pan, or it’ll steam instead of brown! Once it’s got that nice color, scoop it out and set it aside.

Now, in that same pot (hello, flavor town!), add a drizzle of oil and toss in your onions. Let them soften for 2 minutes until they’re translucent, then add the garlic, just 30 seconds until it smells amazing. Toss in the pumpkin cubes and let them hang out for 5 minutes, stirring occasionally. They’ll start to soften but still hold their shape, perfect!

Step 2: Build the Sauce and Layers

Time for the saucy part! Pour in the crushed tomatoes and chicken stock, then sprinkle in those dried herbs. Give it all a good stir, scraping up any tasty bits stuck to the bottom (that’s free flavor!). Let it simmer for 2 minutes to let the flavors mingle.

Now, return the chicken to the pot and add the spinach. Stir gently until the spinach wilts. It’ll seem like a lot at first, but it shrinks like magic. Remove the pot from the heat for a sec while we layer.

Break your lasagna noodles into pieces that fit your pot; don’t stress about perfection! Layer them over the saucy mixture, overlapping slightly like puzzle pieces. Top with all that glorious cheese, mozzarella first, then parmesan for that golden crust we all love.

Step 3: Bake to Perfection

Pop the lid on your pot and slide it into the preheated oven for 30 minutes. This lets the noodles cook through without drying out. Then, take the lid off and bake for 15 more minutes; this is when the cheese gets all bubbly and golden brown. You’ll know it’s done when the edges are bubbling, and the top looks irresistible!

Pro tip: Let it rest for 10 minutes before serving. I know it’s hard to wait, but this helps it set so you get perfect slices instead of a saucy landslide. Trust me on this!

Tips for the Best One-Pot Chicken, Pumpkin & Spinach Lasagna Bake

Want to take your lasagna bake from good to “can I get seconds?” amazing? Here are my foolproof tricks:

• Let it rest! I know it’s tempting to dive right in, but waiting 10 minutes lets the layers set so you get picture-perfect slices.
• Cheese swaps: Out of mozzarella? Try fontina for extra creaminess or smoked Gouda for a flavor boost.
• Spice it up: Add a pinch of red pepper flakes if your crowd likes heat, or swap basil for sage for a cozier fall vibe.
• Pumpkin prep: Cut uniform 1cm cubes; they’ll cook evenly without turning to mush.

See? Easy upgrades for lasagna that’ll have everyone begging for the recipe! If you are looking for more inspiration on easy weeknight meals, check out these great recipes.

Variations for Your One-Pot Lasagna Bake

This recipe’s a total chameleon, swap ingredients based on what’s in season or your mood! Try butternut squash instead of pumpkin for extra sweetness, or ground turkey for a lighter twist. Vegetarian? Ditch the chicken and double up on spinach with some sautéed mushrooms. Even the noodles are flexible; use gluten-free or whole wheat if that’s your jam. Make it yours! For more ideas on one-pot meals, browse our collection of family recipes.

Serving Suggestions

Oh, let me tell you how I love to serve this lasagna bake, it’s practically a meal on its own, but a hunk of garlic bread for mopping up sauce never hurt anyone! For lighter days, pair it with a crisp green salad dressed simply in lemon and olive oil. I always bring the whole pot to the table, that bubbling cheese and golden top deserve their moment of glory before diving in family-style. Pure comfort!

Storage and Reheating

Here’s the good news: this lasagna bake keeps like a dream! Store leftovers (if you have any!) in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave; it turns noodles mushy. Instead, warm portions in the oven at 180°C (350°F) for 15-20 minutes until bubbly again. Pro tip: Sprinkle a little extra cheese on top before reheating for that fresh-baked magic!

Nutritional Information

Per serving (approx.): 420 calories | 32g protein | 45g carbs | 5g fiber | 14g fat (6g saturated) | 85mg cholesterol | 520mg sodium. Nutrition varies based on ingredients/brands. Values are estimates.

Common Questions About One-Pot Chicken, Pumpkin & Spinach Lasagna Bake

I get asked about this recipe all the time. Here are the answers to everyone’s burning questions!

Can I use fresh herbs instead of dried?

Absolutely! Swap dried oregano and basil for 1 tbsp each of fresh chopped herbs. Just add them at the end of cooking the sauce; fresh herbs lose their oomph if cooked too long.

Is frozen spinach okay?

You bet! Thaw and squeeze out ALL the water first (seriously, get aggressive with it). Use about 1 cup frozen spinach instead of fresh. Pro tip: Add it straight from frozen when you’re building layers; it’ll thaw perfectly as it bakes.

Do I really not need to boil the noodles?

Magic, right? No-boil noodles FTW! The sauce has enough liquid to cook them through. If using regular noodles, just break them up more; they’ll soften perfectly in the oven. If you are curious about other easy chicken dishes, check out this one-pot chicken apple sweet potato hash recipe.

Can I make this ahead?

Totally! Prep everything up to the cheese layer, cover, and refrigerate overnight. Add 5-10 extra minutes of baking time since it’ll be cold. Or freeze unbaked for up to 1 month, thaw overnight before baking.

Got more questions? Drop them in the comments, I love helping troubleshoot!

Rate This Recipe

Did you make this cozy bake? I’d love to hear how it turned out! Leave a star rating or comment below; it makes my day.

One-Pot Chicken, Pumpkin & Spinach Lasagna Bake

A hearty and comforting lasagna bake with chicken, pumpkin, and spinach, all cooked in one pot for easy cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken and Vegetables

• 500 g chicken breast diced
• 2 cups pumpkin peeled and diced
• 2 cups spinach fresh
• 1 onion chopped
• 2 cloves garlic minced

For the Sauce

• 400 g crushed tomatoes
• 1 cup chicken stock
• 1 tsp dried oregano
• 1 tsp dried basil

For the Lasagna Layers

• 9 sheets lasagna noodles uncooked
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Equipment

• Large ovenproof pot
• wooden spoon

Method

 

1. Preheat the oven to 180°C (350°F).
2. In a large ovenproof pot, cook the chicken over medium heat until browned. Remove and set aside.
3. In the same pot, sauté the onion and garlic until soft. Add the pumpkin and cook for 5 minutes.
4. Stir in the crushed tomatoes, chicken stock, oregano, and basil. Bring to a simmer.
5. Return the chicken to the pot. Add the spinach and stir until wilted.
6. Layer the lasagna noodles over the mixture, breaking them to fit if needed. Top with mozzarella and parmesan cheese.
7. Cover the pot and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the cheese is golden.

Notes

Let the lasagna rest for 10 minutes before serving for easier slicing.

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