Chicken Lasagna with Pumpkin and Greens

Adapted by
June 2013
Yield: 1 Hotel Pan


Pasta Sheets
2 cups egg yolk
4 cups all-purpose flour
Chicken Filling
5 chicken legs
5 chicken thighs
vegetable oil
2 yellow onion, small diced
1 head garlic, peeled
2 sprigs douglas fir
1 cup white wine
2 quarts brown stock
extra virgin olive oil
½ pound pumpkin greens, stems removed, coarsley chopped
8½ ounces butter
8 ounces all-purpose flour
1 quart whole milk
black pepper
Pumpkin and Greens
3 cups sugar pumpkin, small dice
1 cup honey
lemon juice
1 pumpkin seeds
extra virgin olive oil
pound pumpkin Piment d’Espelette
1 cups finely diced greens
1½ shallot, macerated in Champagne vinegar 1 hour
Lasagna Sauce
2 quarts heavy cream
To Assemble and Serve
nonstick cooking spray


For Pasta Sheets:
In a stand mixer fitted with a hook attachment, combine yolks and flour, until ingredients come together to form a moist, but not sticky, dough. Place dough in vacuum bag and seal on a high. Refrigerate 1 hour. Using a pasta machine, roll the dough into sheets, starting on thickest setting and repeating until it passes through #2 setting, about the thickness of a postcard. Cut sheets into strips the length of a hotel pan. Bring a large pot of salted water to a boil and blanch pasta to al dente. Shock pasta in ice water. Lay on a sheet tray and cover with damp cloth.

For the Chicken Filling:
Preheat oven to 350°F. Season chicken legs and thighs with salt. Heat vegetable oil in a large pan and sear chicken, until golden brown and fat has rendered. Add onion, garlic, and Fir and cook until onion and garlic are tender and onions are translucent. Deglaze with wine and reduce au sec. Add stock and cover. Transfer pan to oven and braise chicken 2½ hours, until chicken is very tender and easily pulls off of the bone. Cool chicken in braising liquid. In a sauté pan, heat olive oil and ½ ounce butter and sauté pumpkin greens until just tender. Finely chop greens. Make a béchamel sauce with remaining butter, flour, and milk. Remove chicken fro braising liquid, and strain stock through a chinois, reserving for later use. Pick meat from the bones. Discard bones. Mix chicken into béchamel and season with salt and pepper. Adjust consistency and flavor with reserved braising liquid, if necessary. Stir in chopped greens.

For the Pumpkin and Greens:
Preheat oven to300°F. In a large pan, over medium-high heat, toss pumpkin in honey and slowly caramelize, working in batches, if necessary. Season pumpkin with salt and lemon juice. Toss pumpkin seeds with olive oil and lightly toast in oven. Season with salt and piment d’Espelette while still warm. Drained macerated shallots. Bring a large pot of salted water to a boil and blanch pumpkin greens, until just tender Shock in ice water, drain, and squeeze dry. Finely chop blanched greens and toss with shallots. Season with salt.

Lasagna Sauce:
In a saucepot, combine 1 quart reserved braising liquid and cream. Reduce over medium head, stirring occasionally, until sauce coats the back of wooden spoon. Season with salt.

To Assemble and Serve:
Lightly spray hotel pan with non-stick spray. Starting with Pasta Sheets, alternate between layers of pasta and Chicken Filling. The lasagna will end up having five layers of pasta and four layers of filling. Cover the last layer of pasta with a sheet of parchment paper, then another hotel pan. Lightly weigh the hotel pan and chill the lasagna 2 hours. Preheat oven 400°F. This will press and set the lasagna so that it slices easily into clean portions. Once chilled, cut lasagna into desired portion size. Transfer portions to lightly greased sheet pan. Cover each portion with a few spoonfuls Lasagna Sauce. Cook in oven until cake tester inserted into thickest part feels hot to the touch. Gently warm Pumpkin and Greens and spoon ¼ cup of the mixture onto each serving plate. Top greens with hot lasagna, spooning a little of the heated Lasagna Sauce over top. Place a tablespoon of caramelized pumpkin around each serving, and top each portion with pumpkin seeds.