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Chicken & Butternut Squash Lasagne

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Butternut Squash and Chicken Lasagne

Lasagne doesn’t have to be ground beef or sausage.

This one has chopped chicken, chopped tomatoes, butternut squash, mushrooms, and béchamel sauce. It’s vastly different from the one I made back in the beginning of time with ground beef, tomato sauce, and cottage cheese.

To be fair, I doubt the small town I lived in had ricotta, even if I’d heard of it.

At least I didn’t use tomato soup like some of my friends did…. I had some standards.

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Chicken & Butternut Squash Lasagne

Chicken & Butternut Squash Lasagna
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Butternut squash is great in pasta dishes and a good way to get your veggies in!
This serves 4 – or 2 for 2 meals.

  • Author: Kate
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: One Dish Dinners

Ingredients

Scale
  • 2 chicken breasts, (12oz, 360gr total) boneless, skinless, cut into small pieces, 1/3″ (1cm) or less.
  • 2 cups (15oz, 450gr) whole tomatoes, chopped, with juices
  • 1 cup (8oz, 240gr) ricotta cheese
  • 4oz (120gr) mushrooms, trimmed, chopped
  • 2 medium leeks, light green included, trimmed, cut in half, thinly sliced
  • 2 cloves garlic. minced
  • 2 cups (8oz, 240gr) butternut squash, cut into small pieces, 1/4″ (.75cm)
  • 1/2 cup (2oz, 60gr) shredded cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp paprika
  • 3 tsp olive oil
  • 12 – 14 no-cook lasagne noodles
  • Béchamel:
  • 1 3/4 cups (14oz, 420ml) milk
  • 2 tbs flour
  • 2 tbs butter
  • 1/2 cup (4oz, 120gr) yogurt

Instructions

  • Tomato Sauce:
  • Heat 1 tsp oil in medium skillet.
  • Add chicken and sauté until cooked through.
  • Add tomatoes, all juices, oregano, basil, cover, simmer 10 minutes or until needed.
  • Vegetables:
  • Heat 1 tsp oil in nonstick skillet.
  • Add mushrooms, leeks, garlic, paprika and sauté until tender.
  • Remove to a plate.
  • Add remaining 1 tsp oil and butternut squash.
  • Sauté until tender, about 10 minutes.
  • Remove from heat.
  • Béchamel:
  • In a medium saucepan heat butter over low heat.
  • Add flour and stir with a whisk for 1 minute.
  • Add a little (1/4 cup) of the milk and whisk to combine.
  • Turn heat up to medium and keep adding milk, a little at a time and whisking.
  • You should have added all of the milk in a minute or 2.
  • When all of the milk is in, bring to a boil (should almost be there), whisking.
  • Remove from heat and stir in yogurt.
  • To Assemble:
  • In a 10″ (25cm) square (or 11 x 9) baking dish, make the following layers
  • 1/4 of the tomato sauce
  • 3 – 4 noodles
  • butternut squash
  • 1/2 béchamel sauce
  • 3 – 4 noodles
  • ricotta cheese
  • mushroom leek mixture
  • 1/2 of the remaining tomato / chicken sauce
  • 3 – 4 noodles
  • remaining tomato / chicken sauce 
  • 3 – 4 noodles
  • 1/2 béchamel sauce
  • To Finish:
  • Cover and bake 425F (215C) for 20 minutes, or until noodles are done.  Test in center with a sharp knife.
  • Uncover, sprinkle with shredded cheese and bake 5 minutes longer to brown.
  • Remove and let rest for 5 minutes.
  • Cut into squares (or oblongs) and serve.

Notes

You may have to break noodles to get good coverage
Try to use just tomato sauce for the bottom layer.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 771
  • Sugar: 15.7 g
  • Sodium: 417.4 mg
  • Fat: 30.6 g
  • Saturated Fat: 15.3 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 77.3 g
  • Fiber: 7.1 g
  • Protein: 48.3 g
  • Cholesterol: 138.5 mg
Chicken & Butternut Squash Lasagne

For a more traditional version: Lasagne Bolognese.

Like most pasta dishes, lasagne is easy. The only thing to remember, when using no-cook noodles, is to have enough liquid in the dish to soften the noodles so your end result isn’t dry.

And it’s always nice to have an easy dinner the next night!

4 thoughts on “Chicken & Butternut Squash Lasagne”

  2. Really? Soup? Ewww!! I make a pretty traditional lasagna except for the ricotta since neither of us really care for it as a ‘raw’ cheese, but love it in ricotta cake. But I can’t imagine making any lasagna with tomato soup. That just sounds disgusting. I do use regular noodles and don’t pre-boil them. They bake up nicely and al dente and I also do use more sauce. I am not willing to spend the $2 more for half the size box of the no-boil noodles. I think, at least here, it’s just a scam and there’s really no difference.

    • Yup, cottage cheese, tomato soup, and probably some American or Velveeta on top. College days lol
      I had a bit of leftover mascarpone that I used the last time – very good.
      I use to make my lasagne noodles but laziness has taken over!

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