Lasagna has to be one of my all time favorite meals. Although the classic lasagna will always hold a special place for me, I am always interested in trying new and different ways of making lasagna. I recently came across this recipe for a chicken, roasted butternut squash and feta lasagna on Cook Sister! that sounded amazingly good. I had tried a roasted butternut squash lasagna before so I knew that the roasted butternut squash worked well in a lasagna I really liked the sound of combining it with the feta in this one. Not only does this recipe have the feta and the mozzarella but it also has melted cheddar in the bechamel sauce for three kinds of cheesy goodness! How could you go wrong with all that baked in melty cheese? Like most lasagne this one takes a bit of effort but it is well worth it! For this lasagna you need to roast the butternut squash, make a tomato sauce, make the bechamel sauce, assemble and finally bake it and although there is a lot to do, everything is actually pretty easy. The roasted butternut squash works so well in this lasagna and the salty feta is the perfect accompaniment! Of course all of the melted cheese really brought this lasagna home. All of the flavours combined and made something much greater than the sum of its parts! Luckily there are lots of leftovers and I will get to enjoy them for lunches for the rest of the week.
Note: This recipe would also work without the chicken for an amazing vegetarian version.
Chicken, Roasted Butternut Squash and Feta Lasagna
A tasty chicken lasagna with sweet roasted butternut squash and feta.
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
directions
- 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.
How can one dish include so many of my favorite flavors? Looks like it was so worth the effort!
I saw this on Jeanne's site as well Kevin. Delish!!!!
ok, so I really think you need your own cooking show……….
Love the idea of using butternut squash in lasagna! I may just have to play with that concept myself now… Thanks for the inspiration. 😉
MMM! This sort of reminds me of the butternut squash enchiladas I had this weekend!
I think 90% of your posts include squash…
beautiful!
Kevin once again you have made a dish outside the normal "box" and succeeded like only you can. Well done, my friend, you rock!!!!
yum! i had never tried butternut squash until this year and now i cant stop buying it! this looks wonderful
Love butternut squash!! This look so yummy!!
How can you go wrong with all of that melted cheese? You can't, you just can't.
Absolutely scrumptious! A droolworthy dish!
Cheers,
Rosa
It's only breakfast here but I wish I was tucking into this – delish
I am basically in heaven with this recipe! It is absolutely breathtaking. I don't know how you do it.
A splendid lasagne!!!!
I love chicken & feta with lasagne & to add butternut squash is a real treat!
Must be a winner!
Hey – I'm so glad you made my recipe 🙂 It's fantastic, isn't it?? As you say, what can go wrong when you have three kinds of cheese in one dish 🙂 Yum!
Mmh, I LOVE butternut squash, especially roasted, but I'd never have thought of puttting it in a lasagne. Lovely.
wow, looks absolutely delicious..
i have to say that i just discovered your blog and your recipes are FANTASTIC… i will definitely be back for more scrumptious recipes and inspiring eats..
This looks great. Lasagna is a wonderful dish – it's so much fun to try different combinations.
Excelente receta, la combinación de sabores es increible. Un saludo
I am on such a feta kick right now and this looks fantastic. Mmm – I saw piles of butternut squash at the market earlier, so I'll have to go back for some post haste! 🙂
My. That sounds wicked good, lasagna is the bomb.
Holy crap that looks incredibly delicious. I must make this.
I'm a lasagna lover, and squash too!
Your recipes always look so good! lasagna and feta is such a great combo
Ladies! I'm sure Kevin is flattered by all of your comments showing that you are following his blog – but why don't you try the recipes then tell him how wonderful they "taste" as opposed to what a wonderful photographer is/has!! I, as a cook, would prefer to hear the comments of someone who HAS tried the recipe.
I love butternut squash in lasagna — I often make one with mushrooms and alfredo sauce — but I'm totally intrigued by the use of cheddar. Was that calculated or just what you had in the house?
This sounds simply lovely.
I just made this recipe; it's in the oven right now! I only had a larger casserole dish (8 by 12?), and I wasn't able to layer it as posted.
If you are using a larger dish you may want to do the following:
1. Up the bechamel sauce to 4 cups of milk, adjust other quantities.
2. Up the tomato sauce to a larger can (21 oz?), adjust other quantities.
3. Crumble some more feta as you're layering (I only got one layer in and it was a bit sparse).
4. Roast the whole butternut squash (same problem as the feta).
5. Throw some more mozza on top.
But it still looks tasty!
This looks/sounds amazing! I might try it with using grilled eggplant strips in place of the noodles!
I'm a huge lasagna fan too and this unique version looks fabulous!
I made this on Sunday evening for dinner. I couldn't get the layers right (so it ended up being more of a jumble than described in the recipe), but it was delicious. We had another helping for dinner last night, and it was even better second time around!
I've been wanting to try this recipe since I saw it a few weeks ago…a dinner with friends last night was the perfect excuse! It tastes as incredible as your pictures look! I did have to use a slightly bigger and deeper dish to make sure it would all fit, but otherwise, followed the recipe to a T. Thanks for sharing…now off to try more of the many marked recipes off your site!
Yep, tried it – it's delicious. Love the sweetness of the squash with the cheesy goodness. Only change is I would add a few more of the tomatoes, make 'em a bit chunkier too perhaps. Another winner!
this dish is bloody tasty! made it today and my housemates love it!
happy thanksgiving!
This recipe was amazing! I made it last night and we finished it tonight. Even though there are numerous steps, many can be happening at the same time so it's not that bad. I used some tomatoes that I had roasted and kept them pretty chunky; otherwise, I followed the recipe exactly. It was one of the best meals I've ever made- my husband said he could eat it every week! Delicious!