Roasted Chicken, Butternut Squash, Zucchini and Feta Lasagna

2 Aug

It may appear from the assortment of recipes so far that we are obsessed with butternut squash in our household.  It IS great, because it’s inexpensive, nutrient packed, has longevity, freezes well, and can be used in a lot of different forms and flavor profiles.  What’s not to love?  I’m admittedly obsessed with using leftovers, and so what I made before inspires flavor profiles for quite some time.  This recipe from Closet Cooking had caught my eye, I had some of my soup leftover, butternut squash was again on sale, and I had a huge zucchini from my dad’s garden to use up.

Lasagna is labor intensive and not the healthiest, but I love it.  It’s not Zak’s favorite but the cook should get to choose sometimes, right?  It seems like it takes a long time and is a lot of work (I really didn’t enjoy peeling the butternut squash BEFORE roasting it), but it’s mostly simple steps that can be done over the course of the day.  I started around 11:30  and had it in the fridge ready to go in the oven around 4, but I walked away for a lot of breaks and set things in the refrigerator.

All the work was completely worth it, though.  This was absolutely amazing.  YUM.  Even my non-lasagna-lover liked it and is taking it for lunch tomorrow.  The salty feta, sweet butternut squash and smoky tomato was really, really good.

Roasted Chicken, Butternut Squash, Zucchini and Feta Lasagna²

Adapted from Closet Cooking

Serves 2-4

2 cups butternut squash, peeled and cut into bite sized pieces

1 cup zucchini, peeled and cut into bite sized pieces

Cooking spray

Kosher salt and freshly cracked black pepper

1 small Vidalia onion, diced

2 cloves garlic, chopped

1/4 cup white wine (I used chardonnay)

3/4 cup diced tomato (one small tomato)

3 tsps. tomato paste

1 cup leftover Ginger and Spice Roasted Butternut Squash Soup or pureed roasted butternut squash

1 cup leftover roasted chicken, shredded¹

2 tbs. butter

2-4 tsps. all natural whole wheat flour

1 cup milk

1/2 cup sharp cheddar cheese, grated

3/4 cup feta, crumbled

1/2 cup mozzarella cheese, grated

6-8 cooked lasagna noodles (I used no boil noodles)

Preheat oven to 400°.  Cover a baking sheet with tinfoil and spray with cooking spray.  Spread butternut squash and zucchini pieces in a single layer over the baking sheet.  Spray with cooking spray and season with kosher salt and freshly cracked black pepper.  Roast in oven until tender, roughly 20 minutes.  Set aside.

If you do not have leftover Ginger and Spice Roasted Butternut Squash Soup, roast an extra 1/2 butternut squash per the instructions in the linked recipe.  Peel, cut into pieces and puree in a food processor with a few tablespoons of water or chicken stock.  Set aside.

In a small saucepan, heat olive oil.  Add onions and sauté over medium-low heat until translucent and tender, 5-7 minutes.  Add garlic and sauté until fragrant, about 1-2 minutes.  Increase heat to medium and add wine, diced tomato, tomato paste, leftover Ginger and Spice Roasted Butternut Squash Soup (or roasted butternut squash puree), kosher salt, and freshly cracked pepper and bring to a slow boil.  Reduce heat to medium-low and simmer 15-20 minutes until sauce is thickened.  Add shredded chicken and mix throughly.  Set aside.

Heat butter in a saucepan until bubbling and lightly browned.  Slowly add flour and simmer until lightly browned.  Mix in milk and heat through until lightly bubbling.  Add cheese a bit at a time and heat until melted and thickened but not pasty.  Reserve small handful of grated cheese to sprinkle on top later.  Don’t worry if the feta does not completely melt.

Preheat oven to 350º.  Layer all with noodles in a 6″ x 3″ x 4″casserole dish sprayed with cooking spray.  Assemble lasagna as follows: a little bit of chicken and tomato sauce, noodles, chicken and tomato sauce, roasted veg, cheese sauce, repeat, cheese sauce.  Bake, covered, for 30-45 minutes.  Remove cover and sprinkle reserved cheese on top.  Bake uncovered for the last ten minutes or place under the broiler for 2-3 mins if not golden brown.

¹ As I said, I roast chicken a lot so this is with a different bird from the linked recipe.  It was REALLY good.  I used the same procedure, except  I didn’t use a glaze and changed the brine recipe a bit:

  • 4 cloves crushed garlic (reserved for dress following brine)
  • Handful of fresh basil and cilantro (reserved for dress following brine)
  • 1 tsp. dried cumin
  • 1 tsp. dried turmeric
  • 1 tsp. dried ginger
  • A few shakes crushed red pepper flakes
  • Pinch saffron
  • 1 lemon, quartered (reserved for dress following brine)

² Zak took the pictures today and here was another good one:

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2 Responses to “Roasted Chicken, Butternut Squash, Zucchini and Feta Lasagna”

Trackbacks/Pingbacks

  1. Perfect Roast Chicken « Kelseyincleveland's Blog - August 3, 2010

    […] Used In: Roasted Chicken, Butternut Squash, Zucchini and Feta Lasagna […]

  2. Ginger and Spice Roasted Butternut Squash Soup « Kelseyincleveland's Blog - August 5, 2010

    […] Used In: Roasted Chicken, Butternut Squash, Zucchini and Feta Lasagna […]

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