Mecca Café Viaduct’s chicken lasagne with pumpkin and spinach

Mecca Café shares the recipe for their tasty chicken lasagne with pumpkin and spinach. Serve with a fresh green salad and enjoy the taste of cafe faré at home!

  • 30 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine issue 75.
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  • 400 gram peeled and seeded pumpkin, thinly sliced
  • 2 tablespoon olive oil
  • salt and freshly ground black pepper to taste
White sauce
  • 100 gram butter
  • 1/2 cup plain flour
  • 1 1/2 cup milk
  • 1/2 cup pizza cheese
  • salt and freshly ground black pepper to taste
  • pinch ground nutmeg
  • 1 tablespoon olive oil
  • 1 large onion, peeled and chopped
  • 400 gram skinned and boned chicken breasts, diced
  • 2 tablespoon tomato paste
  • 400 gram can diced tomatoes
  • 100 gram baby spinach
  • 50 gram feta cheese, crumbled
  • 75 gram cottage cheese
  • 400 gram fresh lasagne
  • 3 1/4 cup pizza-blend cheese


  • 1
    To prepare the pumpkin, preheat the oven to 180°C. Place the pumpkin in a roasting pan and toss it in the olive oil and seasonings. Roast the pumpkin in the preheated oven until it is just tender, about 15 minutes.
  • 2
    To make the white sauce, melt the butter in a pan over a medium heat. Stir in the flour. Gradually whisk in the milk. Cook, stirring, until the sauce is thick. Stir in the pizza cheese and seasonings.
  • 3
    To prepare the filling, heat the oil in a pan and sauté the onion until it has softened and is translucent. Add the chicken and tomato paste and cook it for 3-4 minutes. Add the tomatoes and simmer until the chicken is cooked, about 5 minutes.
  • 4
    Combine the baby spinach, feta cheese and cottage cheese.
  • 5
    Cut the lasagne into 3 sheets to fit a 26cm x 20cm greased baking dish. Place one sheet of lasagne in the dish. Spread the sheet evenly with the chicken mixture. Sprinkle over ¾ cup of the pizza cheese. Top the cheese with a second lasagne sheet. Place the pumpkin on top plus another ¾ cup of pizza cheese. Cover the cheese with a third lasagne sheet and top it with the spinach mixture plus another ¾ cup of pizza cheese. Press down lightly on the lasagne. Cover the top of the lasagne with the white sauce and the remaining pizza cheese.
  • 6
    Preheat the oven to 180°C. Bake the lasagne for 1½ hours.


  • You will require about 400g of pizza-blend cheese in total for this recipe. - Mecca Café Viaduct, 85-87 Customs Street West, Viaduct Basin, Auckland, ph (09) 358 1093, Open: Monday-Sunday 7am-midnight. Chef: Aziz Kaplan.