First, I must start by saying... I FORGOT TO TAKE A PICTURE!!! Can you believe it. I did. And, searching the internet quickly to see if I could find something that would come close however nothing came up... So, just imagine how good this was!! haha!!
And, I made this for Erinleigh, George, and Richard. They all really liked it! I thought that there could have been a few changes so I'm going to post what I think it should have had in with what I actually made.
Chicken and Butternut Squash Lasagna
1 package no cook lasagna noodles
1 medium butternut squash, peeled and thinly sliced with a mandolin
2 medium red onions, thinly sliced with a mandolin
1 container sliced mushrooms
1 cup frozen spinach, defrosted & squeezed dry
2 breasts of chicken, cooked and diced
1 Tbs. nutritional yeast (optional)
For the sauce:
2 tablespoons unsalted butter
4 teaspoons flour
1 1/4 cups low fat almond milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
2 jars spaghetti sauce
To make the bechamel sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Add the spaghetti sauce to combine and remove from heat.
Pre-heat oven to 425 degrees. Spray a 9 x 13 inch glass pan with cooking spray.
Using a sheet tray lined with aluminum foil, spray the foil with cooking spray and add the onions. Spray the onion with cooking spray and mix to combine. Add salt and pepper. Roast the onions stirring every 15 minutes until browned (about 45 minutes).
Layer a little bit of sauce on the bottom of the 9 x 13 inch pan. Add one layer of noodles. Top with sauce, onion, butternut squash, mushrooms, and spinach. Continue layering until all of the ingredients are used up. Finish with sauce and nutritional yeast, if using.
Cover pan with aluminum foil and bake for 45 minutes.
