This lasagna tastes so creamy and indulgent, you’d never guess it was lightened up with butternut squash and a Greek yogurt ‘bechamel’ sauce.
This recipe makes me feel nostalgic.
Not back to the 90′s-nostalgic, but one-year-ago-nostalgic.
Almost one year ago {plus a few weeks}, Kai was born. You know the saying “the days are long but the years are short?” Well, I finally get it…I seriously can’t believe that he is almost a year old.
But. There have also been some seriously loooong days, especially early on. Lucky for us, my mom stayed with us and helped out so much with the laundry and cooking meals. She was paid in baby snuggles
One night, a few days after Kai was born, I requested Two Peas and Their Pod’s Butternut Squash Mac and Cheese for dinner. I was a starving hungry new mom craving comfort food {nothing gets your appetite going like having a baby, seriously!}, and completely intrigued by this whole butternut squash-cheese-pasta thing.
And. It was amazing. So amazingly creamy and cheesy, but with the hidden butternut squash, slightly lighter than a normal Mac and Cheese. Totally satisfied my comfort food cravings.
And butternut squash officially moved to the top of my fall 2014 experimentation list.
I’m not going to lie: there has been a lot of butternut squash in our house these past two weeks…we’ve had butternut lasagna, butternut mac and cheese, butternut enchiladas. And I’m pretty sure that Ben sees me climb out of the car with another butternut squash, he’s going to lock the door on me.
Luckily, I finally settled on this recipe. It is basically lasagna, but let’s call it ‘casual lasagna’, because: there’s no fancy sauce, I used pre-cooked rotisserie chicken, and I broke up the lasagna noodles and placed them wherever they’d fit. Basically: let’s make this as easy as possible without sacrificing any flavor!
I also tried to lighten this up as much as possible: there is the butternut, and also I subbed a bechamel sauce for a combination of milk and Greek yogurt. But you will notice: there is no shortage of cheese. Sorry. Flavor > healthy in my book of priorities.
This lasagna was my favorite of all the different variations, mostly because of the texture: the butternut/ricotta mixture is creamy, the noodles ended up with that perfect soft texture, you got a hint of the sage and nutmeg, and the amount of chicken was just perfect. It is creamy and delicious, total comfort food.
I also found this to be the easiest version of all: no bechamel sauce that you have to babysit. No cook noodles means you don’t need to boil your noodles. Assembling and preparing all of the components took around 30 minutes, assembling the lasagna was another 10, and then it’s in the oven! Not bad for a lasagna in my book!
One tip I’ve picked up the past few weeks: soak your no-bake lasagna noodles in warm water while you are assembling the rest of your ingredients. That way, you won’t get that awful, crunchy top noodle that you basically have to discard.
So there you have it. The perfect comfort food for fall…which is officially in full swing here in Canada!
5.0 from 2 reviews