Winter Lasagna with Chicken, Squash & Sage
This lasagna recipe is about capturing the wintry tastes of squash and sage instead of tomatoes!
Serves: 6 - 8
- 2 tbsp (30 mL) olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup (250 mL) chicken stock
- 2 cups (500 mL) diced butternut squash, cut into 1/2" pieces (or 2 cups frozen)
- 4 tsp (20 mL) chopped fresh sage
- 4 cups (1 L) diced or shredded cooked chicken
- 1/3 cup (80 mL) sliced sundried tomatoes
- 15 oz (450 g) tub creamy ricotta cheese
- 1/2 cup (125 mL) 2% milk
- salt & pepper
- 4 lasagna sheets (about 8" x 9")
- 2 cups (500 mL) coarsely grated Asiago cheese
- Preheat the oven to 375˚F (190˚C). Lightly grease an 8 cup (2 L) casserole dish that fits a single lasagna sheet nicely. Add the oil and onion in a large sauté pan over medium heat and sauté until the onion is translucent, about 5 minutes. Add the garlic and sauté one minute more. Add the chicken stock and then stir in the squash and sage. Bring to a simmer, cooking loosely covered until the squash is tender (about 12 minutes for fresh, and 6 minutes for frozen). Stir in the chicken and sundried tomatoes. Remove from the heat and stir in the ricotta cheese and milk. Season to taste.
- Spoon a small amount of the chicken filling on the bottom of the prepared dish and place a sheet of lasagna on top. Next, spoon a generous layer of the chicken filling and sprinkle with Asiago cheese. Top with a lasagna sheet and repeat with the chicken filling and Asiago cheese three more times, ending with a generous layer of Asiago cheese on top.
- Place a sheet of parchment paper over the lasagna and cover with foil. Bake covered for 30 minutes. Uncover and bake for an additional 35 to 45 minutes, until the top is golden and melted, and the filling is bubbling around the sides.
- Let the lasagna cool for 10 minutes before scooping or slicing to serve.
- The lasagna can be assembled a day ahead and chilled, but add another 15 to 20 minutes of baking time while covered.