Ingredients

The following ingredients have 2 Servings
  • 8 lasagna noodles (cooked aldente)
  • 3 cups butternut squash ((seeds removed, peeled and cut into 1/2 inch cubes))
  • 2 teaspoon thyme ( fresh removed from stem (leave some intact and whole for garnishing) or 1/2 tsp dried)
  • 1/2 teaspoon nutmeg (dried ground)
  • 2 tablespoon olive oil
  • 2 cloves garlic (peeled and chopped)
  • 1/4 cream (heavy)
  • salt and pepper (to taste)
  • 1 chicken breast (skinless and boneless)
  • 1/4 teaspoon garlic powder (dried ground)
  • 1/8 teaspoon paprika (dried ground)
  • 1/8 teaspoon basil (dried)
  • salt and pepper (to taste)
  • olive oil ( to saute the chicken)
  • 1 tablespoon olive oil
  • 1 tablespoon onion (peeled and chopped)
  • 1 clove garlic (peeled and chopped)
  • 1/2 cup wild mushrooms
  • 2 tablespoon flour
  • 2 tablespoon butter
  • 1 cup cream (heavy)
  • 1/2 cup gouda cheese (grated)
  • 1 tablespoon chives (chopped)
  • salt and pepper (to taste)
  • Baked Butternut Squash cubes (Reserved from about)
  • gouda cheese (grated)
  • 2 sprigs thyme (fresh)
  • 1/2 slice fried ravioli noodle
  • truffle oil (drizzle on top- optional)

Instruction

  • Bake the butternut squash: Preheat the oven to 190 degrees Celsius. Place squash, olive oil, thyme, nutmeg, garlic, salt and pepper in a bowl and stir until well mixed. Bake butternut squash about 25 minutes or until fork tender. Set aside- keep warm)
  • Take 3/4 of the cooked butternut squash and place in blender with 1/4 cup cream and salt and pepper to taste. Set aside and keep warm
  • Saute the Chicken: Cut the chicken in half lengthwise so cooks evenly or pound chicken flat. Sprinkle chicken with garlic powder, paprika, basil, salt and pepper. Place a tablespoon of oil in pan and saute chicken until cooked- about 4 minutes per side. Chop chicken into bite sized cubes and set aside to keep warm.
  • Make the Creamy wild Mushroom Sauce: In a small pot add oil and heat up. Add garlic, onions, wild mushrooms and cook until tender. Add flour and butter to make a roux and cook for a few minutes. Slowly add cream and stir until creamy and smooth, add salt, pepper and chives to taste. Set aside and keep warm.
  • Cook lasagna noodles according to directions until al dente and run under cold water. Cut each lasagna noodle in half and set aside. Keep warm.
  • Assembly: Place one half slice of the cooked lasagna noodle in the center of your plate. Add 1- 2 tablespoon of butternut cream mixture on top. Add a few pieces of chicken on top, a sprinkle of gouda cheese and a drizzle of creamy wild mushroom sauce. Then start the process again with another layer of lasagna, layer of creamy butternut, sautéed chicken, gouda cheese, drizzle of creamy wild mushroom sauce. I made up to 7 layers tall.
  • Garnish top of open-faced ravioli with drizzle of creamy wild mushroom sauce, a few roasted butternut squash cubes, thyme and a fried ravioli wedge. Drizzle entire dish with a little white truffle oil. Layers of rich and creamy goodness is sure to bring some warm smiles to your guests.