Chicken Lasagna with Creamy Béchamel Sauce (White Sauce)
Ingredients
Butternut squash
- 2 tbsp Extra virgin olive oil
- 1 3/4-2 lbs Cubed butternut squash 800-900g
- 1 Small onion chopped
- 6 Fresh sage leaves
- 1/2 cup Water
Bechamel Sauce
- 1 stick Butter 112g
- 1/2 cup Flour
- 4 cups Whole milk 980ml
- 1 pinch Nutmeg
- Salt
- Fresh cracked black pepper
Cooking Sausage
- 1 lb. Sausage (Chicken or Pork) 450g
- 1 tbsp. Extra virgin olive oil
- 1/2 cup White wine 120 ml
Putting together
- 10 No boil lasagna sheets
- 1 lb. Mozzarella Sliced 450g
- 1/2 cup Grated Parmigiana Reggiano
- Baking dish : 14" x 10" x 3" (36cm x 27cm x 8cm)
Instructions
Butternut squash
- In a medium pan sauté chopped onion and sage in extra virgin olive oil.
- Once golden add butternut squash.
- Stir add water and cover to cook until tender. (20 to 30 minutes) Purée using a potato masher or immersion blender.
Bechamel sauce
- In a pot melt butter add flour and whisk to create a smooth paste.
- Add milk a little at a time and continue whisking to avoid lumps.
- Grate a little nutmeg in add salt and fresh cracked pepper.
- Continue stirring and cooking until just under a boil. Remove from pot and let it cool.
Cooking Sausage
- In a sauté pan add oil and sausage.
- Using a wooden spoon break into smaller pieces.
- Cook through and add wine.
- Let it evaporate and then add the salt and pepper.
Assembly
- In a lasagna pan add a layer of béchamel at the bottom.
- Add pasta sheets, spread butternut squash purée and sprinkle sausage.
- Grated Parmigiano Reggiano and cover with another layer of pasta.
- Spread béchamel and sliced mozzarella.
- Cover with more pasta sheets. Remainder of butternut squash and Parmigiano Reggiano.
- Cover final layer with pasta sheets and cover with béchamel. Grated Parmigiano Reggiano and cover before baking at 350°F (180°C) for an hour. Uncover for the last 15 minutes so the top can get golden.
Video
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