Ryan and I have been trying to reduce our grocery bill by only buying items that we need or use on a daily basis. It’s reduced our grocery bill by half – but it’s a little inconvenient when you want to make something but have to go to the store to get the rest of the ingredients.
My sister-in-law bought me a butternut squash because she knows how much I love them! Sooo, I decided I wanted to make my Butternut Squash Soup; unfortunately, I didn’t have all of the ingredients for the recipe at home. I was too lazy to go to the store (really, it’s a huge hassle to put on a million layers, start the car, scrape off the car, drive through the snow, etc) so I decided to search online for different squash recipes.
I found a recipe for Mac and Cheese that has a squash sauce that sounded good so I set off to make it for dinner. I started the squash sauce and went to get the macaroni… and I realized I didn’t have any! I did, however, have lasagna noodles. Alright, I was going to make lasagna… ooooh, chicken would be good in it (thankfully we have tons of chicken breast in our freezer). So the following is what turned out to be a very delicious Squash and Chicken Lasagna!
Squash & Chicken Lasagna
3 c. cubed and peeled butternut squash
1 1/4 c. chicken broth
1 1/2 c. milk
2 garlic cloves, peeled
1 tsp. salt
1/2 tsp. pepper
3 medium-large sized chicken breasts
1 lb. lasagna noodles
3 c. shredded cheddar cheese, plus a handful extra
1/3 c. Parmesan cheese
Combine squash, broth, milk, and garlic in medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium and simmer until squash is tender; about 25 minutes. Remove from heat.
Cook lasagna noodles according to product instructions.
Place chicken breasts in a medium saucepan filled with water; boil until chicken is fully cooked.
Place hot squash mixture in a blender. Add salt and pepper. Let sit a few minutes for some steam to escape. Place lid on blender and blend until smooth.
Cut cooked chicken into small cubes.
To assemble the lasagna; spray the bottom of a 9×13 with cooking spray, lay about four lasagna noodles down, pour 1/3 of the squash mixture on the noodles, sprinkle a cup of cheese, sprinkle 1/3 of the chicken on top of the cheese. Repeat these steps until all ingredients are gone.
Sprinkle a handful of extra cheddar cheese on top, and then add the Parmesan cheese on top of that.
Bake at 375 for 25 minutes or until bubbly.
Allow to cool for about 10 minutes.
Serve and enjoy!