Savory chicken lasagna packed full of nutritious veggies but tasting of creamy, cheesy goodness!
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
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