I’m having my wisdom teeth out tomorrow. NOT excited about that. That means soups and oatmeal and yogurt for a while, so in the mean time I’m loading up on all the best textured foods: succulent meats and tender-crisp veggies and chewy bread and all the pasta…
Like THIS LASAGNA–layers of chewy whole grain pasta, creamy butternut squash, melty cheeses, tender pulled chicken, mushrooms, onion, and spinach. The butternut adds a touch of sweetness, balanced by savory herbs de Provence, nutty and smoky cheeses, and umami mushrooms. All these magical flavors melt together for and unbelievably delicious, indulgent, and healthy dinner.
(Yes, HEALTHY even with real pasta. Limp zucchini “noodles” and spaghetti squash just don’t cut it for me for a satisfying pasta dinner. You can have the real-deal and still keep it balanced! In fact, there’s only half a serving of pasta (only 100 calories-worth!) in each HUGE serving of this dish because it’s loaded up with veggies and protein, and just enough cheese to make you swoon…)
Layer everything up, bake, and…
Bam! Dig in to your wholesome, comforting, mouth-watering, and elegant meal. And if you’re cooking for one (or make extra), leftovers are AMAZING. After a long, busy day, there’s nothing like having a homemade lasagna waiting for you–two minutes in the microwave and it might as well be fresh from the oven.
Look at that cheeeeeese though. My favorites for this recipe include a blend of maple-smoked gouda, fontina, and parmesan. Mozzarella is also a winner, especially if you can find smoked mozzarella. It’s everything you love about fresh mozzarella, except it’s easier to shred (less moisture) and boasts an incredible flavor that takes all your favorites to the next level.
Now for the recipe…
Butternut Lasagna with Mushrooms, Spinach, and Chicken
Notes
*Use 3 sheets of lasagna. Break an inch or two off the ends to get about 2 oz, or until they fit in your casserole dish.
**I use 2 tenderloin strips. You can also use any leftover cooked meat and skip step 4.
***You can use ricotta instead of cottage cheese. In place of fontina and/or smoked gouda, try mozzarella or smoked mozzarella, asiago, provolone, or any Italian blend.
****Alternatively (and especially if making a larger batch), puree butternut squash in a blender.
Ingredients
- 4 oz cubed butternut squash, fresh or frozen
- 1/8 tsp salt
- black pepper, to taste
- 1/2 tsp dried herbs de Provence
- 1/4 cup + 1 Tbsp chicken broth, divided
- 2 oz whole grain lasagna*
- 4 oz boneless skinless chicken breast**
- 1/4 cup yellow onion, roughly chopped
- 4 oz cremini mushrooms, sliced
- 1/2 Tbsp minced garlic
- 3/4 cup baby spinach, roughly chopped
- 1/3 cup cottage cheese, drained of excess liquid***
- 1 egg white
- 1 oz smoked gouda, shredded, divided***
- 1 oz fontina, shredded, divided***
- 10 g parmigiano-reggiano, shredded, divided
- dash ground nutmeg
Instructions
- Preheat oven to 375º.
- Steam or boil butternut squash until very tender. (I use frozen cubes of butternut squash; and steam with a steamer tray over a small amount of boiling water in a covered saucepan for about 10 minutes.) Transfer to a bowl and mash/whip with a fork until very smooth.**** Thoroughly mix with 1/4 cup broth, salt and pepper to taste, and herbs de Provence.
- Bring a large amount of salted water to a boil. Cook lasagna noodles* 6-7 minutes. Drain, and lie noodles out flat.
- Meanwhile, season chicken with salt and pepper.** Cook in a lightly greased skillet over medium heat about 5 minutes per side, or until done. Remove and set aside. When cool, shred into small pieces.
- With skillet still over medium heat, add about 1 Tbsp broth, scraping up browned bits from the pan. Immediately add mushrooms and onion. Sauté 3-4 minutes, or until just tender. Add garlic and cook another 30 sec.
- Roughly chop spinach. Place in a microwave-safe bowl covered with a damp paper towel. Microwave about 25 seconds, or until wilted. Remove paper towel and allow to cool. When cooled, add cottage cheese, 1/2 oz gouda, 1/2 oz fontina, 5g parmigiano-reggiano, egg white, dash nutmeg, and more black pepper to taste. Mix until evenly combined.
- Cut each lasagna noodle in half. In a small casserole dish: Spread about 1 Tbsp butternut mixture on the bottom; add two pieces pasta side-by-side. Layer on cheese/spinach mixture, sautéed veggies, pulled chicken, ~3 Tbsp butternut, pasta, and repeat. Finish with remaining pieces of pasta, remaining butternut and remaining 1/2 oz gouda, 1/2 oz fontina, and parmigiano-reggiano.
- Cover and bake about 30 minutes, or until pasta is finished cooking and cheese is melted. Use a spatula to divide between two plates.
- Enjoy! Keeps for several days in an airtight container in refrigerator.