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baked chicken and butternut squash lasagna fresh from oven
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Chicken and Butternut Squash Lasagna

Savory chicken lasagna packed full of nutritious veggies but tasting of creamy, cheesy goodness!
Course Main Course
Cuisine Italian
Keyword butternut squash lasagna, chicken and butternut squash lasagna, chicken lasagna
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12
Author Christina

Ingredients

  • 1 butternut squash
  • 1 1/2 c chicken stock
  • salt and pepper to taste
  • 2 c grated assorted vegetables
  • 1 box lasagna noodles, cooked
  • 1 lb boneless skinless chicken breasts or thighs, cubed
  • 1 onion, chopped
  • 1/2 pkg button mushrooms, sliced
  • 8 T butter, divided in half
  • 2 c ricotta
  • 1/4 c flour
  • 4 c chicken stock, divided
  • 1 1/2 c milk
  • 1 tsp italian seasoning
  • 2 c chopped kale or spinach
  • 3 cloves garlic
  • 1 c shredded parmesan cheese
  • 3 c shredded mozzarella cheese

Instructions

  • Wash outside of butternut squash and roast whole in a 400 degree oven until fork tender.
  • Cut in half and carefully scoop out seeds.
  • Scoop remaining flesh into blender
  • Mix puree with ricotta cheese
  • Add 1 1/2 c chicken stock and salt and pepper to taste.
  • Grate up leftover vegetables from the crisper
  • Heat oven to 375
  • Cook lasagna noodles according to package directions and dump into colander to drain.
  • Put pasta pot back onto stove and add 4 T butter.
  • Add chicken and cook until browned
  • Remove chicken and set aside.
  • In the same pan, add onions and shredded vegetables
  • Saute, stirring occasionally until soft
  • Add mushrooms
  • Cook until done
  • Add salt and pepper, stir, and mix into chicken.
  • In the same pot, melt remaining 4 T butter
  • Add flour and cook and stir until slightly browned
  • Add milk and remaining 2 1/2 c stock all at once
  • Cook and stir until thick and bubbly
  • Add italian seasoning, kale, garlic, 1/2 c grated parmesan cheese, 1 c grated provolone and 1 c grated mozzarella cheese.
  • Cook and stir until melted and creamy
  • Remove from heat
  • In a 9 x 13 casserole dish sprayed with cooking spray, add a scoop of sauce and cover bottom of pan
  • Add a layer of noodles
  • Add a layer of ricotta/butternut
  • Add a layer of chicken and vegetables
  • Add a layer of cheese sauce
  • Repeat two more times
  • Top with remaining parmesan and mozzarella cheese
  • Bake at 375 for 45 minutes until slightly browned and bubbly