How to Make Favorite Chicken, butternut squash and bean lasagne - Free Download

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The ingredients needed to prepare Chicken, butternut squash and bean lasagne:

1. Use 1 tbsp of oil.
2. Use 1 of red onion.
3. Get 4-5 cloves of garlic.
4. Use 1/2 of butternut squash peeled and cut into small cubes.
5. You need 3-4 of chicken breasts.
6. Use 1 of pepper.
7. Provide 4 of mushrooms.
8. Provide 1 can of cannelini or butter beans.
9. Prepare 1 can of chopped tomatoes.
10. You need 1 tbsp of Mixed herbs.
11. Get 1 tbsp of paprika.
12. Take to taste of Black pepper.
13. Use of Grated cheese to top (roughly 3 handfuls, I use farmhouse cheddar).
14. Take sheets of Lasagne.
15. Provide of For the roux:.
16. You need 2 tbs of plain flour.
17. You need 2 tbsp of olive oil.
18. Get 1 pint of milk.
19. Prepare Pinch of nutmeg.

Steps to make Chicken, butternut squash and bean lasagne:

1. Heat the Oil in a heavy based pan and add the onion and garlic, frying for about 5 mins until soft. Add squash and fry for another 5 mins..
2. Finely chop chicken and add to the mix, along with the paprika. Stir until sealed..
3. Add the chopped mushrooms, pepper, chopped tomatoes, mixed herbs, black pepper and beans to the pot and stir well. Leave to simmer on a low heat for 20 mins - you may want to add a little water to keep the mixture loose..
4. About 10 mins before the filling is ready, heat the oven (200 deg)and make your roux (I don’t add cheese, you can if you prefer!) It’s super easy to make, mix the flour and oil - bring to the boil and immediately add the milk and a pinch of nutmeg, whisk as you go and be careful not to let it catch. You may need to add a tbsp of flour to help the sauce thicken. Stir continuously until the sauce thickens to a custardy consistency (takes about 5 mins). Remove sauce and chicken mix from heat..
5. Now for the fun bit! You’ll need a big, deep dish for the lasagne. I layer my lasagne up like this: sauce, pasta, filling, repeat... then top the last pasta layer with a layer of sauce and cheese..
6. Pop in the oven for 30 minutes (handy to place a tray underneath to catch any dripping cheese..!) it’s good to let it rest for 5 minutes or so before you serve! Enjoy 😉.

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