2 cups butternut squash peeled cut into bite sized pieces
14 ounce canned tomatoes diced canned
0.5 pound lasagne pasta sheets cooked
1 cup feta crumbled
4 tablespoons flour
2 cloves garlic chopped
2 cups milk
0.3 teaspoon nutmeg
1 tablespoon olive oil
1 onion diced
0.5 teaspoon oregano
9 servings salt and pepper to taste
1 cup cheddar cheese shredded
2 cups meat from a rotisserie chicken shredded cooked
0.5 cup mozzarella cheese shredded
1 tablespoon tomato paste
0.5 cup white wine
Equipment
frying pan
baking sheet
sauce pan
oven
baking pan
Directions
Toss the butternut squash in the oil along with the salt and pepper to coat.Arrange the butternut squash in a single layer on a baking sheet.Roast in a preheated 400F oven until tender, about 20-30 minutes and set aside.
Heat the oil in a pan.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Add the wine, tomatoes, tomato paste, oregano, salt and pepper and bring to a boil.Reduce the heat and simmer until the sauce starts to thicken, about 15-20 minutes.
Mix in the chicken and set aside.
Heat the butter in a saucepan until it is nice and bubbling and it has turned a light golden brown.
Mix in the flour and let simmer until it returns to a light golden brown.
Mix in the milk, nutmeg and cheese and heat until it thickens.Lightly grease the bottom of an 8 inch square baking dish.
Place a layer of noodles followed by 1/2 of the tomato sauce followed by 1/2 of the feta followed by 1/2 of the butternut squash followed by 1/3 of the bechamel sauce. Repeat a second layer in the same fashion and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella.
Bake in a preheated 350F oven until the top is golden brown and the sides are bubbling, about 30-45 minutes.
