Chicken and Butternut Squash Lasagna

A cozy lasagna for cool days with the perfect balance of sweet & savory flavor.

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
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
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
PREHEAT the oven to 375, and lightly coat a ceramic or glass 9x13” baking pan with olive oil.
MIX together salt, poultry seasoning and pepper. Rub seasoning mix on both sides of each chicken breast to coat.
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.
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.
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.
SET aside 1 cup whole milk mozzarella and 1/4 cup sharp cheddar cheese for final topping.
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.
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.
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.