Chicken & Butternut Squash Lasagna

A creamy, comforting lasagna layered with roasted butternut squash, tender chicken, rosemary-garlic sauce, and melted mozzarella cheese.

Ingredients

• 1 box lasagna noodles

• 1 medium butternut squash

• 2 tablespoons avocado oil

• Salt, to taste

• 6 tablespoons all-purpose flour

• 4 cups milk

• 6 garlic cloves, minced

• 1 tablespoon rosemary

• 2 chicken breasts, cooked and shredded

• 1⅓ cups shredded mozzarella cheese

Instructions

1. Cook the lasagna noodles according to the package directions. Drain and set aside.

2. Preheat the oven to 425°F.

3. Peel the butternut squash, remove the seeds, and cut it into thin slices. Place the slices on a large baking sheet, drizzle with avocado oil, and season lightly with salt.

4. Roast the squash for 10–15 minutes, or until just tender. Remove it from the oven and reduce the oven temperature to 375°F.

5. While the squash is roasting, place the flour in a large saucepan. Gradually whisk in the milk until the mixture is smooth. Season with salt to taste.

6. Bring the sauce to a gentle boil over medium heat, whisking frequently. Add the minced garlic and rosemary. Cook for 1–2 minutes, stirring constantly, until the sauce has thickened.

7. Stir the shredded chicken into the sauce and remove the saucepan from the heat.

8. Spread approximately 1 cup of the chicken sauce over the bottom of a 9-by-13-inch baking dish. Add a layer of cooked lasagna noodles, followed by more sauce, roasted butternut squash, and mozzarella cheese.

9. Repeat the layers until all the ingredients have been used, finishing with sauce and mozzarella cheese on top.

10. Cover the baking dish tightly with aluminum foil. Bake at 375°F for approximately 40 minutes, or until the lasagna is hot and bubbling.

11. Remove the foil and bake for an additional 5 minutes, until the cheese is fully melted.

12. Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!