Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons green curry paste
  • 1 can coconut milk
  • 1 empty can of coconut milk filled with water
  • juice of half a lemon
  • 1 tablespoon soy sauce
  • 1 small Hokkaido pumpkin or ½ butternut squash (about 700 g/1 ½ lbs)
  • 500 g/1 lb chicken breast (without skin and bones)
  • 9 no-boil lasagna sheets (more or less depending on size, about 170 g/ 6 oz)
  • 150 g/ 5.3 oz/ 1 1/3 cup grated cheese
  • 30 g/ 1 oz/ ½ cup Panko breadcrumbs (or regular dried breadcrumbs)

Instruction

  • Preheat the oven to 180 degrees Celsius/ 350 Fahrenheit.
  • Grate the pumpkin coarsely. Cut the chicken breasts into very small pieces.
  • Heat a large pan over moderate heat and add the curry paste. Stir well for 1 minute then pour in the coconut milk. Fill the empty can with water and add that to the pan as well. Bring everything to a boil, add the lemon juice and the soy sauce and let simmer for about 3 minutes.
  • Add the chicken and pumpkin to the pan, bring to a boil, reduce heat, and cook, covered, until everything is soft, about 10 minutes but check. The sauce should still be quite runny, if it is not, add a bit more water.
  • Spread ¼ of the sauce in a rectangular pan of about 30x20 cm/ 12x9 inches. Cover with lasagne sheets. Add another ¼ of the sauce, lasagne sheets, another ¼ sauce, lasagne sheets, and ¼ of the sauce again. You should have 4 layers of sauce and 3 layers of lasagne sheets.
  • Mix the cheese and the breadcrumbs together and sprinkle them over the last sauce layer.
  • Bake in the hot oven for 30 minutes or until the pasta is cooked through and the cheese is golden brown. Turn off the oven and let sit inside for another 10 minutes.