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Chicken and Butternut Squash Lasagna

Butternut Squash Lasagna


For chicken:

  • 1.5 pounds boneless skinless chicken thighs
  • 2 teaspoons chicken seasoning blend *see note
  • 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 20 oz bags frozen cubed butternut squash thawed
  • 9 oz oven ready lasagna noodles 15-16 sheets
  • 3-4 cups shredded cheese I used mozzarella and provolone
  • ¾ cup grated parmesan cheese


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


*Note for chicken seasoning I like to use either McCormick's Italian Seasoning or Montreal Chicken