Butternut Squash Chicken Lasagne

March 1, 2017

Butternut Squash Chicken Lasagne

Love lasagne, but want a low-carb version? Butternut squash makes a great alternative to pasta.

671kcal, 33c/30f/65p (each serving)

INGREDIENTS (serves 4 generously)

  • 2 red onions, sliced
  • 650g chicken breasts (roughly 4 large), sliced
  • 2 tbsp of smoked paprika
  • 8 rashers of smoked streaky bacon, sliced
  • 500ml chicken stock
  • 150ml crème fraîche
  • 480g cheese bechamel sauce*
  • 800g butternut squash, sliced into sheets
  • 100g spinach
  • 100g kale
  • 30g parmesan cheese
  • Sea salt and pepper to season

METHOD

  1. Preheat your oven to 190°C/170°C fan/375°F.
  2. In a frying pan, sweat off the sliced red onion on a medium heat until caramelised. Fry off the sliced streaky bacon until just starting to get crispy. I did this in separate pans but this could easily be done at the same time. Set both aside.
  3. Pre-heat a tsp of oil in a large frying pan on a high heat. Fry off the sliced chicken breasts for about 5 minutes, turning every minute until starting to brown on all sides. Season with salt and pepper. The chicken won’t be fully cooked inside (that’s ok at the moment) but we want to create some colour on the meat. Colour = flavour. Add the smoked paprika for the last minute of frying. Make sure to turn on the fan above the cooker at this point if you haven’t already!
  4. Add the chicken stock and the crème fraîche to the pan. Reduce the heat so that the stock is at a simmer. I used a stock pot and 500ml of boiling water to make my chicken stock. If you are one for having stock in the freezer made from last weekend’s roast (kudos if you are), defrost the stock in a separate pan first.
  5. Simmer the stock and crème fraîche for about 15 minutes until the amount of liquid has reduced and you have a thick sauce coating the chicken. Season to taste. You are now ready to layer up your lasagne.
  6. In an ovenproof deep rectangular dish (32cm is usually a good size) start layering! Start with a layer of the butternut squash, then spinach, onions, bacon, chicken and bechamel sauce. Repeat, alternating the spinach for kale, until you run out of room in the dish! Finish with a layer of butternut squash, bechamel sauce, grated parmesan cheese and cracked black pepper.
  7. Bake in the oven for 40-45 minutes. If the top starts to burn cover it in foil.

*NB: the cheese bechamel sauce that I used was (shock-horror) pre-made. If you want to make your own that is absolutely fine; I managed to find one in the supermarket that was made from all real ingredients and saved me a good amount of time and effort.

 

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