Recipe for Butternut Squash Chicken and Mint Lasagne with a black pepper coating

18 June 2009

Today I thought I'd share with you a recipe I created myself a few weeks back and turns out to be a scorcher of a dish!

This is a beautiful chicken lasagne with a mint layer and roasted butternut squash inside.

Serves 6

Ingredients

1 x medium sized Butternut Squash
6 x chicken thighs
Big handful of fresh Mint Leaves (depending on how minty you like it)
8 x Bacon rashers
Cheese 100g
Flour 40g
Butter 40g
chopped tomatoes 800g
oregano to taste
pepper
salt
3 x medium cooking onions
1 garlic clove
2 chillies
1 pint milk
nutmeg
Lasagne Pasta sheets

Lasagne Filling
1) To prepare the butternut squash, skin and cube it, and place in a bowl and drizzle with some olive oil and place in oven in non stick dish. Roast for 25 mins on 200c or until golden brown with a semi crispy coating.
2) Chop the onions, garlic, chop the chicken into fairly small pieces, chop the chillies too.
3) Put the onions & garlic into a frying pan with a little oil, fry until golden brown
4) Throw in 1 heaped tablespoon of plain flour and then mix into onions then put in chicken and fry until golden brown.
5) Throw in the chopped chillies and fry some more for another few minutes.
6) Add the chopped tomatoes and season the mixture with the oregano, salt and pepper to taste.
7) When the butternut squash is done roasting, put that in too and cover and cook for another 25 minutes on low heat.

White Béchamel Sauce
1) Melt the butter in a pan and when melted, sift flour into it and mix up into a paste.
2) As soon as the paste is formed, start adding milk a bit at a time and mix in thoroughly each time.
3) Add a little seasoning here to taste and also a couple of pinches of nutmeg.
4) Add cheese and melt all the way
5) Heat up until thicken and take off the heat.

Construction
1) Get a lasagne dish and start layering. Start with a filling layer and apply loose and sparse.
2) Apply a layer of lasagne sheets
3) Add some white cheese sauce, not too much, (leave plenty of white sauce for the topping later)
4) Add filling and keep repeating this layering process until you are on the final layer
5) On the final layer before you layer the last layer of lasagne, get your mint leaves and liberally create a layer of mint on top of the last layer of filling.
6) Layer the last layer of lasagne
7) Pour over the remaining white béchamel sauce, which there should be plenty of so you cover the whole lasagne top.
8) Now finally place bacon on top with good in-between space, about 8 rashers would be nice, just to add flavour.
9) Dust very liberally with crushed black pepper.
10) Put into over for 30mins on 200c
There you have it! A different sort of lasagne for a more summery feel!