As the crisp autumn air begins to envelop us, it’s the perfect time to savor the warmth of a home-cooked meal shared with loved ones. Our Chicken and Butternut Squash Lasagna adds a delightful twist on a classic favorite, bringing together the rich and comforting flavors of roasted butternut squash and tender shredded chicken with the comforting embrace of layers of creamy, cheesy goodness. Whether you’re gathering with family for a weekend meal or looking for a creative dish to celebrate the season, this recipe is sure to inspire cherished moments around the dinner table.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Skill Level: Intermediate
- 1 butternut squash, peeled, seeded, and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups shredded cooked chicken
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon fresh sage, chopped
- 12 lasagna noodles, cooked
- 2 cups marinara sauce
- Fresh sage leaves for garnish (optional)
- Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
- In a large skillet, sauté the chopped onion and minced garlic over medium heat until fragrant and translucent.
- In a medium bowl, combine the ricotta cheese, egg, and chopped fresh sage. Mix until well blended.
- In a 9×13-inch baking dish, spread a thin layer of marinara sauce to cover the bottom. Place a layer of cooked lasagna noodles over the sauce.
- Spread half of the roasted butternut squash on top of the noodles, followed by half of the shredded chicken, a portion of the sautéed onions and garlic, and a layer of the ricotta mixture.
- Sprinkle a portion of the shredded mozzarella and Parmesan cheeses over the ricotta layer. Repeat the layers, ending with a final layer of noodles topped with the remaining marinara sauce and shredded cheeses.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
- Let the lasagna cool for a few minutes before serving. Garnish with fresh sage leaves if desired.
Helpful Tips:
- For an extra creamy lasagna, add a layer of béchamel sauce between the noodles and filling layers.
- If you’re pressed for time, use pre-cooked butternut squash available at some grocery stores.
- Make it vegetarian by replacing chicken with sautéed mushrooms or spinach.
Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or bake the entire dish in the oven at 350°F until heated through.
Ingredient Substitutions: Swap out ricotta cheese with cottage cheese if preferred. You can also use gluten-free lasagna noodles to accommodate dietary restrictions.
Perfect Pairings: This hearty lasagna pairs beautifully with a fresh green salad drizzled with vinaigrette and a basket of warm, crusty bread. For a cozy drink, serve with a steaming cup of herbal tea or a robust red wine to enhance the comforting flavors.
We hope this Chicken and Butternut Squash Lasagna brings warmth and joy to your table. We’d love to see your culinary creations! Share your dishes using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website https://www.zynahz.com/. For more delicious recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!
