Tuesday, January 10, 2017

Chicken and Butternut Squash Lasagna.

Sometimes you feel like a change we all love lasagna and the winter squash is so good this time of year so I figured why not roast some and make a lasagna. I enjoyed this makes great leftovers and its a fun seasonal take on lasagna.


  • one pack of chicken breasts - slice into chunks.
  • one butternut squash and a small acorn squash cut into cubes and roasted at 425 for 20 minutes with olive oil, balsamic vinegar and salt and pepper.
  • 2 cups of milk used to make the white sauce
  • 1/2 a red onion sliced.
  • 3 cloves of garlic chopped.
  • a pack of pre cooked lasagna sheets.
  • one pack of mushrooms sliced.
  • a few small red, orange peppers sliced.
  • a knob of butter and a tablespoon of plain flour to make the roux.
  • one large tomato sliced.
  • a handful of fresh thinly sliced parsley.

  1. roast the squash and keep to one side.
  2. saute the onion and garlic in olive oil with the chicken and peppers for about 10 minutes until cooked, keep to one side.
  3. in another pan add the butter melt and add flour to make a roux then slowly add the milk to make a white sauce. Add in the fresh parsley.
  4. mix the sauce with the chicken.
  5. then layer the chicken, with the lasagna and roasted squash
  6. top with tomato slices and grated cheese of your choice and bake for 20-30 min.

Hope your 2017 is of to a great start 

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