Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, chicken & butternut squash lasagne. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chicken & Butternut Squash Lasagne is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Chicken & Butternut Squash Lasagne is something which I’ve loved my entire life. They’re fine and they look wonderful.
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To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken & butternut squash lasagne using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken & Butternut Squash Lasagne:
- Get 2 large pointed sweet red peppers, halved
- Take 2 tbsp extra virgin olive oil
- Make ready 2 tbsp brown rice flour (or plain flour if not GF)
- Get 200 mls almond milk (or milk)
- Get 1 1/2 tsp dried parsley
- Get 1/4 tsp salt
- Take Pinch ground pepper
- Make ready 400 g mini chicken fillets
- Prepare 400 g butternut squash lasagne sheets
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Instructions to make Chicken & Butternut Squash Lasagne:
- Pre-heat the oven to 200ºC and roast the peppers for 30 minutes until soft and just starting to blacken at the edges.
- While the peppers are roasting, make the white sauce. Add the olive oil to a saucepan and put the pan over a low heat. Stir the brown rice flour into the oil and mix well.
- Slowly pour the milk into the pan, stirring constantly with a balloon whisk to incorporate the milk into the roux. When all of the milk has been stirred in, turn the heat up under the pan and bring the mix to a boil, whisking constantly. When the sauce is bubbling and thickened, add the parsley, pepper and salt, and set the sauce to one side.
- Next brown the chicken fillets in a frying pan for a few minutes, for just long enough to turn the fillets white on the outside. Set these to one side.
- Assemble the lasagne: Lightly grease a non-stick baking dish. Cover the base of the dish with a layer of butternut squash lasagne. Spread half of the white sauce over the layer of lasagne.
- Cover the butternut with a layer of roasted red peppers (use all of the pepper), then top the peppers with another layer of butternut squash. Spread the rest of the sauce over the squash.
- Spread the chicken fillets out in a single layer over the butternut squash, then top with a final layer of squash.
- Seal the dish with foil, then place the dish in the oven and roast for 1 hour.
- Allow the lasagne to sit for 15 minutes before dishing up.
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