Crockpot Butternut Squash Chicken Lasagna

Crockpot Butternut Squash Chicken Lasagna

I had some Butternut Squash sauce to use up and I’m still working my way through that big box of lasagna noodles. So I thought I would create a Butternut Squash Lasagna. It turned out REALLY good. My husband LOVED it. He probably ate half the crockpot’s worth of lasagna himself!

Don’t have the Butternut Squash sauce or can’t find it at your local store? Simply make some yourself. Just steam or bake some Butternut squash and mash it up. Add spices to your liking and some water/milk to thin it out. Pretty easy!

I did not use Ricotta, since my husband does not like Ricotta. Feel free to use it if you’d like. Or cottage cheese. I meant to use some cottage cheese and simply forgot. Oh well! It was obviously plenty delicious without it! I’ll be making this again really soon! Oh! As I was writing this, I think that cream cheese would be delicious in it! I’ll try it next time and let you know!

 

Ingredients:

  • 9-12 lasagna noodles (depending on size of crockpot)
  • 1-2lbs cubed or shredded chicken – cooked or uncooked. I tossed mine with Montreal steak seasoning and garlic
  • 1 jar Butternut Squash sauce or make your own sauce
  • 3-4 cups mozzarella or Italian cheese blend
  • Ricotta, Cottage Cheese, or Cream Cheese (optional)

 

Directions:

Mix your Butternut Squash sauce with a little bit of water (makes it easier to pour). Pour a little bit of Butternut Squash sauce in the bottom of your slow cooker. Layer some lasagna noodles. Cover with some Butternut Squash sauce – be sure the noodles are covered in the sauce, since it is what cooks the noodles. Add 1/3 of your chicken. Top with cheese. Repeat layers 2 more times. Cook on low 3-4 hours, or until noodles are soft. It is easy to overcook the noodles, so be sure it doesn’t go too long!

YUM! Serve with some fresh garlic bread! Mmmm….

Crockpot Butternut Squash Chicken LasagnaCrockpot Butternut Squash Chicken Lasagna

Crockpot Butternut Squash Chicken Lasagna

Ingredients

  • 9-12 lasagna noodles (depending on size of crockpot)
  • 1-2lbs cubed or shredded chicken - cooked or uncooked. I tossed mine with Montreal steak seasoning and garlic
  • 1 jar Butternut Squash sauce or make your own sauce
  • 3-4 cups mozzarella or Italian cheese blend
  • Ricotta, Cottage Cheese, or Cream Cheese (optional)

Instructions

  1. Mix your Butternut Squash sauce with a little bit of water (makes it easier to pour).
  2. Pour a little bit of Butternut Squash sauce in the bottom of your slow cooker.
  3. Layer some lasagna noodles.
  4. Cover with some Butternut Squash sauce - be sure the noodles are covered in the sauce, since it is what cooks the noodles.
  5. Add 1/3 of your chicken.
  6. Top with cheese.
  7. Repeat layers 2 more times.
  8. Cook on low 3-4 hours, or until noodles are soft. It is easy to overcook the noodles, so be sure it doesn't go too long!
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