FILLING: | |
1 lb | boneless, skinless chicken breasts, about 3 |
1/2 tsp. | kosher salt, divided |
1/2 tsp. | poultry seasoning |
1/4 tsp. | ground black pepper |
1 tbsp. plus 2 tsp. | olive oil, plus more to grease baking dish |
1 1/4 - 1 1/2 lbs | butternut squash, peeled, seeded and cut into 1/2” -3/4” cubes |
2 tsp. | fresh garlic, minced |
3/4 cup | chopped yellow onion |
1/2 tsp. | dried sage |
1/3 cup plus 1 tbsp. | water |
CREAM SAUCE: | |
1/4 cup | butter |
1/4 cup | all purpose flour |
3 1/2 cup | whole milk |
pinch | nutmeg |
1 tbsp. | chopped fresh sage |
2 tsp. | chopped fresh thyme |
1/2 tsp. | minced fresh garlic |
1 tsp. | kosher salt |
To taste | ground black pepper |
ASSEMBLY: | |
9 oz. | no-boil lasagna noodles, or about 12 noodles |
4 cups | Borden Cheese Whole Milk Mozzarella Shreds, divided |
1 cup | Borden Cheese Sharp Cheddar Shreds, divided |
1 |
PREHEAT
the oven to 375, and lightly coat a ceramic or glass 9x13” baking pan with olive oil.
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2 |
MIX
together salt, poultry seasoning and pepper. Rub seasoning mix on both sides of each
chicken breast to coat.
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3 |
HEAT
a large dutch oven or saute pan with tall sides, add the oil and chicken breasts and cook on medium to high heat turning once, for about 3-5 minutes per side. Add 1 tablespoon of water and cover. Cook 5-8 additional minutes or until chicken is cooked through. Timing will vary depending on the thickness of chicken breasts. Remove chicken to cutting board.
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4 |
ADD
2 teaspoons olive oil, squash, garlic, onion, and sage to the same pan, cooking until they just begin to brown. Add 1/3 cup water. Cover and cook, stirring occasionally for about 7-10 minutes, or until squash is just tender. Remove squash mixture from pan. Once the chicken is cool enough to handle shred the meat into bite size chunks.
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5 |
ADD
butter and melt into that same pan, add flour once butter has completely melted. Add the flour and cook until the flour is a lightly toasted color, or about 3-5 minutes. Slowly whisk in the milk, adding the nutmeg, sage, thyme, minced garlic, and salt. Whisk constantly until mixture has thickened slightly, it will still be thin.
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6 |
SET
aside 1 cup whole milk mozzarella and 1/4 cup sharp cheddar cheese for final topping.
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7 |
POUR
3/4 cups of the cream sauce into the bottom of the prepared baking dish. Layer 3 of the lasagna noodles across the bottom of the baking dish. Spread 1/3 of the squash and chicken in an even layer across the noodles. Sprinkle 1/4 cup sharp cheese and 1 cup mozzarella evenly over chicken and squash and top with 1/2 cup cream sauce, as evenly as possible. Repeat 2 more times.
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8 |
FINISH
with the remains 3 noodles and remaining cream sauce. Reserve cheese for final topping. Gently press down on the top of lasagna with a spoon to ensure all noodles are submerged, or coated with sauce. Tightly cover baking dish with foil and bake for40 minutes.
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9 |
REMOVE
foil, top with remaining cheese and bake an additional 10-15 minutes or until cheese just starts to brown. Let stand for at least 15 minutes and top with fresh sage, thyme or fried sage leaves as desired.
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