Chicken Butternut Squash Lasagna ~
– Skirt in the Kitchen –
2 cups rotisseri chicken pieces
3 1/2 pounds butternut squash, peeled with seeds cored out, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
12 ounces Tofu
4 ounces Feta cheese
8 ounces Creme Fraiche
2 large egg yolks
1 cup shredded Romano cheese
1 cup shredded Mozzarella cheese
Grated nutmeg
2 tablespoons unsalted butter
1/3 cup sage leaves, chopped
1 1/4 cup chicken stock
Lasagna noodles
1/3 cup grated Parmesan cheese
Preheat oven to 425. Prepare squash, then into cubes, add oil, salt and pepper on a baking sheet. Bake for 30 minutes, tossing over onto other sides halfway through baking time. Cool once out of the oven, and reduce temp to 375 degrees.
Combine Tofu, Feta, Creme Fraiche, egg yolks, Romano cheese, Mozzarella and nutmeg; season with salt once mixed in a medium-size bowl.
Melt butter and saute sage for a few minutes.
Mash squash in a separate bowl. Stir in sage and butter mixture with chicken stock; then the chicken. Season with salt and black pepper, mixing into the squash.
Spread 3/4 cup Tofu-Feta cheese mixture into the bottom of a baking dish. Top with lasagna noodles. Spread one-half of butternut squash mixture over the noodles. Add more layer of noodles. Spread 1 cup of Tofu and Feta cheese over more noodles. Repeat the process of layering more noodles/squash/noodles/Tofu-Feta. Sprinkle Parmesa cheese over the finished layer of Tofu and Feta cheese.
Bake in the oven for 30-35 minutes, setting out for 15 minutes to cool and become more solid.
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