Directions for: Autumn Lasagna with Chicken, Squash and Sage
Ingredients
2 Tbsp olive oil
1 medium onion, diced
2 clove garlic, minced
1 cup chicken stock
2 cup diced butternut squash, cut into 1/2-inch pieces (or 2 cups frozen)
4 tsp chopped fresh sage
4 cup diced or shredded cooked chicken
cup sliced sundried tomatoes
1 450g tub creamy ricotta cheese
cup 2% milk
salt and pepper
4 fresh lasagna sheets (about 8-x-9 inches)
2 cup coarsely grated Asiago cheese
Directions
1. Preheat the oven to 375 F. Lightly grease an 8-cup casserole dish that fits a single lasagna sheet nicely.
2. In a large saut pan over medium heat add the oil and onion and saut until the onion is translucent, about 5 minutes. Add the garlic and saut one minute more. Add the chicken stock and then stir in the squash and sage and 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 this from the heat and stir in the ricotta and milk. Season to taste.
3. To assemble, spoon a little of the chicken filling at the bottom of the prepared dish and place a sheet of lasagna on top. Spoon a generous layer of the chicken filling over this and top with a sprinkling Asiago. Top this with a lasagna sheet and repeat with the chicken filling and Asiago three more times, ending with a generous layer of Asiago on top. Place a sheet of parchment over the lasagna and cover with foil. Bake covered for 30 minutes, then uncover and bake 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.
4. Additionally the lasagna can be assembled a day ahead and chilled, but add another 15 to 20 minutes of baking while it is covered.
See more: Fall, Winter, Italian, Pasta, Chicken, Vegetables, Eggs/Dairy, Cheese, Main, Dinner, Lunch
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