Butternut Squash Lasagna Recipe

INGREDIENTS:

For chicken:

• 1.5 pounds boneless skinless chicken thighs
• 2 teaspoons chicken seasoning blend 
• ½ cup chicken broth or water

For béchamel sauce:

• ½ cup butter
• ½ cup flour
• 4 cups milk
• salt to taste

To assemble:

• 1 tablespoon olive oil
• 2 20oz bags frozen cubed butternut squash, thawed
• 9 oz (15-16 sheets) oven ready lasagna noodles
• 3-4 cups shredded cheese 
• ¾ cup grated parmesan cheese

INSTRUCTIONS:

1. Add chicken to slow cooker along with seasoning blend and broth
2. Cover and cook on high for 4 hours or low for 8 until fully cooked
3. Remove and shred
4. Heat a saucepan over medium high heat and melt butter
5. Whisk in flour until smooth and continue to whisk for about 1-2 minutes to let cook
6. Slowly stir in milk while continuing to whisk vigorously to ensure flour combines with milk smoothly
7. Bring to a simmer and let cook for about 3-5 minutes until thickened
8. Remove from heat and add salt to taste
9. Preheat oven to 350 degrees
10. Assemble by spreading olive oil in bottom of 9x13 casserole dish then spread one ladle of sauce on bottom
11. Layer with about 5 noodles then ½ of chicken (1½ - 2 cups) and 1 bag of squash
12. Add about 1 cup of béchamel sauce
13. Top with 1 - 1½ cups shredded cheese and ¼ cup parmesan cheese
14. Repeat layer
15. Final layer will be noodles, sauce, shredded cheese and parmesan cheese
16. Cover with foil and bake for about 30 minutes
17. Remove foil and return to oven for additional 15 minutes or until cheese is browned and bubbly

Source: Slow Cooker Gourmet

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