Best Ways to cook Chicken & Butternut Squash Lasagne Recipes

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We hope you got benefit from reading it, now let's go back to chicken & butternut squash lasagne recipe. To make chicken & butternut squash lasagne you need 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Chicken & Butternut Squash Lasagne:

1. Take 2 of large pointed sweet red peppers, halved.
2. Take 2 tbsp of extra virgin olive oil.
3. Use 2 tbsp of brown rice flour (or plain flour if not GF).
4. You need 200 mls of almond milk (or milk).
5. You need 1 1/2 tsp of dried parsley.
6. Get 1/4 tsp of salt.
7. Take Pinch of ground pepper.
8. You need 400 g of mini chicken fillets.
9. Provide 400 g of butternut squash lasagne sheets.

Steps to make Chicken & Butternut Squash Lasagne:

1. Pre-heat the oven to 200ºC and roast the peppers for 30 minutes until soft and just starting to blacken at the edges..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. Spread the chicken fillets out in a single layer over the butternut squash, then top with a final layer of squash..
8. Seal the dish with foil, then place the dish in the oven and roast for 1 hour..
9. Allow the lasagne to sit for 15 minutes before dishing up..

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