Butternut Squash Chicken Lasagna Recipe

Butternut squash: This serves as a gluten-free alternative to traditional lasagna noodles, providing a slightly sweet and nutty flavor.

Shredded cooked chicken: Adds a savory and protein-rich layer to the lasagna.

Ricotta cheese: A creamy cheese that adds richness and helps bind the layers together.

Shredded mozzarella cheese: Melts beautifully to create a gooey, cheesy top layer.

Grated parmesan cheese: Adds a sharp, salty flavor that complements the other cheeses.

Chopped spinach: Adds a nutritious and colorful layer to the lasagna.

Olive oil: Used for sautéing the garlic and adding a bit of richness.

Minced garlic: Provides a fragrant and flavorful base for the chicken mixture.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a bit of heat and depth to the dish.

When preparing the butternut squash slices, aim for uniform thickness to ensure even cooking. A mandoline slicer can be particularly useful for this task, providing consistent slices that will cook at the same rate. This will help prevent some pieces from being undercooked while others become too soft.

• Butternut squash - Substitute with sweet potatoes: Sweet potatoes offer a similar texture and sweetness, making them a great alternative.

• Shredded cooked chicken - Substitute with shredded turkey: Turkey provides a similar texture and flavor profile, making it an excellent substitute.

• Ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar creamy texture and can be used in the same way as ricotta.

• Shredded mozzarella cheese - Substitute with shredded provolone: Provolone melts well and has a similar mild flavor, making it a good alternative.

• Grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar sharp and salty flavor, making it a suitable replacement.

• Chopped spinach - Substitute with chopped kale: Kale has a similar texture and nutritional profile, making it a good alternative.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and can be used in the same way as olive oil.

• Minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor and can be used in the same quantity.

• Salt - Substitute with sea salt: Sea salt has a similar flavor and can be used in the same quantity.

• Black pepper - Substitute with white pepper: White pepper has a similar flavor profile and can be used in the same quantity.

• Allow the butternut squash chicken lasagna to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• For short-term storage, transfer the lasagna to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
• To freeze, cut the cooled lasagna into individual portions. Wrap each portion tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped portions in a freezer-safe bag or container. Label with the date and contents.
• When ready to reheat, thaw the lasagna portions in the refrigerator overnight. This ensures even reheating and maintains the texture of the butternut squash and chicken.
• Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. If reheating from frozen, bake for 45-50 minutes, covering with foil to prevent the top from burning.
• For a quicker option, reheat individual portions in the microwave. Place the lasagna on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on medium power for 3-5 minutes, checking and stirring halfway through to ensure even heating.
• To maintain the best texture and flavor, avoid reheating more than once. Repeated reheating can cause the cheese to become rubbery and the butternut squash to lose its firmness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover butternut squash chicken lasagna in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Bake for 20-25 minutes, or until the lasagna is heated through and the cheese is bubbly.
  5. For a crispy top, remove the foil during the last 5 minutes of baking.

• Microwave Method:

  1. Place a portion of the lasagna on a microwave-safe plate.
  2. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Check the temperature and continue to heat in 1-minute intervals until thoroughly heated.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place a portion of the lasagna in the skillet and cover with a lid.
  4. Heat for 5-7 minutes, flipping halfway through to ensure even heating.
  5. Check to make sure the lasagna is heated through before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the lasagna in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't burn.
  4. For a crispy top, you can add a sprinkle of mozzarella cheese during the last 2 minutes of heating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the lasagna on a toaster oven tray.
  3. Cover with aluminum foil to keep the cheese from drying out.
  4. Heat for 15-20 minutes, or until the lasagna is warmed through.
  5. Remove the foil for the last 5 minutes if you prefer a crispy top.

• Oven: Used to bake the lasagna at the specified temperature of 375°F (190°C).

• Skillet: Used to heat olive oil and cook the garlic and chicken mixture.

• Mixing bowl: Used to combine the ricotta cheese, spinach, and half of the parmesan cheese.

• Baking dish: Used to layer the butternut squash, ricotta mixture, chicken mixture, and cheeses.

• Aluminum foil: Used to cover the baking dish during the initial baking period to prevent the cheese from burning.

• Knife: Used to peel and slice the butternut squash.

• Cutting board: Used as a surface for peeling and slicing the butternut squash.

• Measuring cups: Used to measure out the shredded chicken, ricotta cheese, mozzarella cheese, parmesan cheese, and chopped spinach.

• Garlic press: Used to mince the garlic cloves.

• Spatula: Used to spread the ricotta mixture and chicken mixture evenly in the baking dish.

• Tongs: Used to handle the butternut squash slices and layer them in the baking dish.

• Cooling rack: Used to let the lasagna cool for 10 minutes before serving.

Prepare the filling: Cook the shredded chicken and minced garlic ahead of time and store them in the fridge.

Pre-slice the squash: Use a mandoline to quickly and evenly slice the butternut squash.

Mix in bulk: Combine the ricotta cheese, spinach, and parmesan cheese in a large batch to save time during assembly.

Layer efficiently: Set up an assembly line with all ingredients ready to streamline the layering process.

Use pre-cooked chicken: Opt for store-bought rotisserie chicken to cut down on cooking time.