Chicken, Roasted Butternut Squash and Feta Lasagna
Ingredients
- 2 cups butternut squash, peeled and cut into bite sized pieces
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 cup white wine
- 1 (14 ounce) can diced tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon oregano
- salt and pepper to taste
- 2 cups chicken, cooked and shredded
- 4 tablespoons butter
- 4 tablespoons flour (rice flour or masa harina for gluten free)
- 2 cups milk
- 1/4 teaspoon nutmeg
- 1 cup cheddar cheese, shredded
- 1/2 pound lasagne noodles, cooked (gluten free for gluten free)
- 1 cup feta, crumbled
- 1/2 cup mozzarella, shredded
Instructions
- Toss the butternut squash in the oil along with the salt and pepper to coat.
- Arrange the butternut squash in a single layer on a baking sheet.
- Roast in a preheated 400F/200C oven until tender, about 20-30 minutes and set aside.
- Heat the oil in a pan.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the wine, tomatoes, tomato paste, oregano, salt and pepper and bring to a boil.
- Reduce the heat and simmer until the sauce starts to thicken, about 15-20 minutes.
- Mix in the chicken and set aside.
- Heat the butter in a saucepan until it is nice and bubbling and it has turned a light golden brown.
- Mix in the flour and let simmer until it returns to a light golden brown.
- Mix in the milk, nutmeg and cheese and heat until it thickens.
- Lightly grease the bottom of an 8 inch square baking dish.
- Place a layer of noodles followed by 1/2 of the tomato sauce followed by 1/2 of the feta followed by 1/2 of the butternut squash followed by 1/3 of the bechamel sauce. Repeat a second layer in the same fashion and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella.
- Bake in a preheated 350F/180C oven until the top is golden brown and the sides are bubbling, about 30-45 minutes.
