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    Home » Pasta Recipes » Chicken Butternut Squash Lasagna with Spinach

    Chicken Butternut Squash Lasagna with Spinach

    Nov 15, 2019 · by Valentina · 18 Comments

    This post may contain affiliate links.

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    Chicken Butternut Squash Lasagna is a rich, creamy and hearty comfort food. Combined with a generous amount of fresh spinach, this cozy one-pan meal is full of delicious warming fall flavors. One large slice of butternut squash lasagna with chicken on a white plate with fresh sage leaves.

    Chicken Butternut Squash Lasagna is a scrumptious meal for fall and winter, and it's fun to make, too!

    With fresh sage and spinach, combined with tender pieces of chicken and creamy butternut squash, you will keep going back for more.

    Make it over the weekend, and you'll have lasagna dinners all week.

    Ingredients for Chicken Butternut Squash Lasagna on cutting board - squash, spices, fresh sage leaves, dry lasagna noodles, onion, garlic.What You'll Need


    • butternut squash purée - Check out this guide to roasting butternut squash. It’s easy!
    • ground chicken
    • lasagna noodles - I use no-boil lasagna noodles to save a bit of time. You can use any type that you like, including gluten-free.
    • onion - Choose onions that are firm, heavy for their size and without bruises.
    • garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication of old garlic. (Raw garlic cloves should be firm without any dark spots.)
    • sage - Look for perky bunches and avoid any brown, bruised or yellow leaves.
    • vegetable or chicken stock (or water) - Low to no sodium is best if you use stock.
    • ground cinnamon
    • ground allspice
    • Ricotta cheese
    • grated Gruyére cheese
    • spinach - Choose spinach bunches with leaves that are crisp and dark green. Bags of triple washed spinach are okay too.
    • egg
    • salt - I cook with Kosher salt. (It’s coarse and salts foods in a subtle way that enhances their flavors without making them taste salty.)
    • black pepper - Preferably freshly ground.

    How to Roast Butternut Squash: A Photographic Guide - cookingontheweekends.com

     

    How to Make Chicken Butternut Squash Lasagna


    - Roast one or two whole butternut squash (to equal 5 pounds) by following this guide. This can be done up to two days ahead.How to Roast Butternut Squash: A Photographic Guide - cookingontheweekends.com- Scoop out 4 cups of the squash.Spoonfull of butternut squas puree with bowl behind it.

    - Add it to a blender with 1 cup of water or stock and blend until it's super smooth and almost pourable. Add the second cup of liquid gradually as you need it. You might need just a little, or all of it.Blender with butternut squash puree.

    - Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Add the onion and garlic to the pan. Sauté, stirring every so often, until the onions are golden brown, about 10 minutes. Add the sage and sauté for another couple of minutes.Saute pan with wooden spatula and sliced onion and sage.

    - Add the ground chicken to the pan and sauté, breaking up the chicken into smaller pieces, until it's cooked through. Sprinkle 2 teaspoons of the cinnamon and the allspice over the mixture and stir to blend.Saute pan with wooden spatula, ground cooked chicken, sliced onion and sage.

    - Add the butternut squash and spinach. Cook for about 10 minutes on low, stirring initially just to get the spinach wilted. Season to taste with salt and pepper.Saute pan with wooden spatula, chicken, spinach, butternut squash and sliced onion and sage.

    - In a medium-sized mixing bowl, mix the ricotta with the egg, ¾ teaspoon of salt and the remaining ¾ teaspoon of cinnamon.

    - Preheat the oven to 350°F, and adjust a rack to the top third of the oven.

    - Assemble . . .
    1. Add just enough of the sauce (chicken/squash/onion mixture) to coat the bottom of a 9 x 13 x 3-inch baking pan.
    2. Add a single layer of the no-boil lasagna noodles.Baking dish with layer of dry lasagna noodles.3. Spoon about ⅓ of the sauce evenly over the noodles.Lasagna pan filled with ground chicken butternut squash and spinach mixture.4. Spread an even layer of about ⅓ of the Ricotta mixture over the sauce.
    5. Sprinkle evenly with a 1 cup of the grated cheese.
    6. Repeat steps 2 through 5 twice more, finishing with 1½ cups of the grated cheese.Pan full with uncooked lasagna topped with layer of grated gruyere cheese.

    - Bake for about 30 minutes. The edges should be bubbling, and the top should be golden brown when it's done.Top view baked butternut squash lasagna.

    - Let the lasagna sit, covered lightly with foil, for at least 30 minutes before serving.

    (More detailed instructions are in the recipe card below.)

    Recipe Tips and Substitutions


    • Ground chicken isn't always as readily available as ground turkey. If you can't find it, you can use the turkey.
    • For a bit more texture, feel free to use kale in lieu of spinach.
    • As I mentioned above, you can use gluten-free lasanga noodles if you'd like. The no-boil noodles save time, but use whichever type you like.
    • If you don’t want to roast your own squash, this chicken butternut squash lasagna recipe can be made with purée from a can. Many stores carry it the fall, and if you don’t see it, this is a good one. I like roasting the squash because the flavor is more intense and slightly caramel-y.
    • When you're puréeing the squash in the blender, the amount of liquid (water or stock) you need will vary. Sometimes the blender simply won't mix if there isn't enough liquid, I add enough so that it's still quite thick, but pourable.
    • Using stock instead of water will add little more flavor and depth to the sauce, but it's good either way. So if you don't have stock on hand, don't fret.
    • The Gruyère cheese adds a lovely nut-like flavor which is delicious with the squash. If you want to use Mozzarella, it will be great too.
    • If you notice the top of the lasagna getting too brown while it's baking, cover it loosely with foil. And if after 30 minutes, the top has not browned, place it under the broiler for about 30 seconds -- just to brown it.
    • Be sure to let it sit for about 30 minutes, lightly covered with foil, after it comes out of the oven. It will be much easier to cut this way.

    One large slice of butternut squash lasagna with chicken on a white plate with fresh sage leaves.

    Can you Make it ahead?


    Chicken butternut squash lasagna is an excellent make-ahead dish.

    • Refrigerator. Once the lasagna has cooled completely, cover it tightly with plastic wrap or foil. It can be stored in the refrigerator for up to about four days, but ideally you’ll serve it the day after you’ve made it. Before serving, heat it in a 375°F oven just until it’s hot.
    • Freezer. Wrapped tightly, you can store it for about a month in the freezer. Defrost it overnight in the refrigerator the day before you want to serve it. I would recommend this for any leftovers.

    More unique lasagna recipes:

    • Swiss Chard Vegetarian Lasagna
    • Root Vegetable Lasanga
    • Lamb Lasagna
    • Swiss Chard Lasagna
    • Zucchini Lasanga
    One large slice of butternut squash lasagna with chicken on a white plate with fresh sage leaves.

    Chicken Butternut Squash Lasagna Recipe

    Valentina K. Wein
    Chicken Butternut Squash Lasagna is a rich, creamy and hearty comfort food. Combined with a generous amount of fresh spinach, this cozy one pan-meal is full of the delicious and warming flavors of fall.
    *Note that 1 hour, 45 minutes is roasting the squash, which you can do up to 2 days ahead.
    And 30 minutes is cooling time.
    5 from 2 votes
    Print
    Prep Time 1 hr
    Cook Time 30 mins
    Roasting the squash and Cooling Time 2 hrs 15 mins
    Total Time 3 hrs 45 mins
    Course Main Course
    Cuisine American
    Servings 8 to 10
    Calories 564 kcal

    Ingredients
      

    • olive oil for the pan
    • 3 cups onion, thinly sliced
    • 1 tablespoon minced garlic
    • ¼ cup finely chopped fresh sage
    • 1 pound ground chicken
    • 2¾ teaspoons cinnamon, divided
    • 2 teaspoons allspice
    • 4 cups butternut squash purée (from approximately one 5-pound squash)*
    • approx. 2 cups water, chicken or vegetable stock
    • 2 super packed cups spinach leaves, washed, dried, and stems removed
    • 2½ cups ricotta cheese (part skim or whole)
    • ¾ teaspoon salt
    • 1 large egg
    • 3½ cups grated Gruyère cheese
    • salt freshly ground black pepper to taste
    • about 15 small no-boil lasagna noodles (gluten-free are okay, too)

    Instructions
     

    • Prepare the squash (this can be done up to 2 days ahead). Roast one or two whole butternut squash (to equal 5 pounds) by following this easy-to-follow guide. Then scoop out 4 cups of the squash. (Alternately, you can use canned butternut squash purée.) Add it to a blender with 1 cup of water or stock and blend until it's super smooth and almost pourable. Add the second cup of liquid gradually as you need it. You might need just a little, or all of it. Set this aside.
    • Make the sauce. Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Add the onion and garlic to the pan. Sauté, stirring every so often, until the onions are golden brown, about 10 minutes. Add the sage and sauté for another couple of minutes.
      Move the onion mixture to one side of the pan and add the ground chicken to the empty side. Sauté, stirring and breaking up the chicken into smaller pieces, until it's cooked. Sprinkle 2 teaspoons of the cinnamon and the allspice over the mixture and stir to blend.
      Add the butternut squash mixture and the spinach. Cook for about 10 minutes on low, stirring initially just to get the spinach wilted.
      Season to taste with salt and pepper. (Here's how to season to taste.)
    • Prepare the Ricotta. In a medium-sized mixing bowl, mix the ricotta with the egg, ¾ teaspoon of salt and the remaining ¾ teaspoon of cinnamon.
    • Set the oven. Preheat the oven to 350°F, and adjust a rack to the top third of the oven.
    • Assemble.
      1. Add just enough of the sauce to coat the bottom of a 9 X 13 X 3-inch baking pan.
      2. Add a single layer of the no-boil lasagna noodles.
      3. Spoon about ⅓ of the sauce evenly over the noodles.
      4. Spread an even layer of about ⅓ of the Ricotta mixture over the sauce.
      5. Sprinkle evenly with a 1 cup of the grated cheese.
      6. Repeat steps 2 through 5 twice more, finishing with 1½ cups of the grated cheese.
    • Bake. Place the pan on a sheet pan and bake in the preheated 350°F oven for about 30 minutes. The edges should be bubbling, and the top should be golden brown when it's done. If you notice it's getting too brown during the baking time, cover it lightly with foil. And if after 30 minutes, the top hasn't browned, place the pan under the broiler for about 30 seconds -- just to brown it. (Watch it closely under the broiler -- it works quickly!)
    • Cool and serve. Let the lasagna sit, covered lightly with foil, for at least 30 minutes before serving.

    Notes

    *If you don't want to roast your own squash for the purée, you can buy it canned.
    Calorie count is only an estimate.
    Keywords chicken for family dinner, comfort food recipes for fall and winter
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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    Reader Interactions

    Comments

    1. David

      December 08, 2013 at 3:58 pm

      Valentina - this is the perfect GF lasagne. When I first saw the photo, I assumed it was corn tortillas instead of pasta, and I thought I saw some Hatch chiles in there, too - but I was wrong! The combo of the chicken, tomatoes and spices with the squash is lovely. Thanks!

      Reply
      • valentina

        December 19, 2013 at 5:10 am

        Thank YOU, David. For reading, commenting, etc. XO

        Reply
    2. Ash-foodfashionparty

      December 08, 2013 at 6:09 pm

      I have to get some brown rice lasagna noodles, this looks so good. I've not tried a lot of gluten free pastas, do you have a brand in particular?
      Serisouly this bake looks so delicious and the layers, oh so healthy and yum.

      Reply
      • valentina

        December 14, 2013 at 11:17 pm

        Thanks so much, Asha. For brown rice lasagna noodles I like De Boles. 🙂

        Reply
    3. Deb

      December 08, 2013 at 7:58 pm

      Butternut squash is a favorite this time of year! An ingenious lasagna just bursting with seasonal flavor!

      Reply
      • valentina

        December 09, 2013 at 12:34 am

        Thank you, Deb!! 😀

        Reply
    4. Lauren

      December 09, 2013 at 1:32 am

      What a neat idea! I too am often in search of pasta alternatives since the real stuff often makes me feel blah. I bet these hold up a lot better than zucchini. I can't wait to give this a try! 🙂

      Reply
      • valentina

        December 19, 2013 at 5:13 am

        Thanks, Lauren. I hope you give it a go. 🙂

        Reply
    5. Colette

      December 09, 2013 at 4:19 am

      This looks crazy good! I didn't feel like cooking tonight. So, we went out.
      But, next Sunday, this will be on our table! xo

      Reply
      • valentina

        December 19, 2013 at 5:13 am

        you are the sweetest, Colette!

        Reply
    6. Mary

      November 22, 2015 at 1:20 pm

      Made this for my daughter in law's shower. Every one raved about about it!
      It turned out so well and was delicious. Everything last piece was gone.
      I will make it again for sure. Thanks so much for the recipe!

      Reply
      • valentina

        November 22, 2015 at 3:46 pm

        You've just made my day, Mary! Thank you. So happy you all loved it. It's one of our favorites and so lovely this time of year. 🙂

        Reply
    7. Maureen

      October 07, 2017 at 12:03 pm

      This looks AMAZING & butternut squash is my favorite so I can't wait to try this.

      Reply
      • valentina

        October 07, 2017 at 8:19 pm

        YAY! Hope you do and love it! XO

        Reply
    8. Kelly | Foodtasia

      November 22, 2019 at 4:19 am

      Valentina, I'm so amazed by this lasagna! Using butternut squash "noodles" is absolutely brilliant! And all the layers look so yummy and delicious!

      Reply
      • valentina

        November 22, 2019 at 9:04 am

        Thank you, Kelly! I hope you give it a go. Enjoy! 🙂 ~Valentina

        Reply
    9. Chef Mimi

      October 23, 2022 at 3:29 pm

      This looks wonderful! I love your choice of cheese also.

      Reply
      • valentina

        October 31, 2022 at 5:38 pm

        Thanks, Mimi. I love the nutty flavor of Gruyère. Hope you try it and love it! 🙂 ~Valentina

        Reply

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