Mediterranean Chicken & Butternut Squash Lasagne
This clean eating butternut squash lasagne is made using sheets of butternut squash in place of pasta sheets. The vegetables and chicken are layered up in a dish, which is sealed in foil and slow roasted. The result is an amazingly delicious lasagne, with meltingly soft vegetables, with a rich gluten-free and dairy-free gravy.
- Pre-heat the oven to 200ºC and roast the peppers for 20 minutes until soft and just starting to blacken at the edges.
- While the peppers are roasting, make the white sauce. Add the olive oil to a saucepan and put the pan over a low heat. Stir the brown rice flour into the oil and mix well.
- Slowly pour the milk into the pan, stirring constantly with a balloon whisk to incorporate the milk into the roux. When all of the milk has been stirred in, turn the heat up under the pan and bring the mix to a boil, whisking constantly. When the sauce is bubbling and thickened, add the parsley, pepper and salt, and set the sauce to one side.
- Next brown the chicken fillets in a frying pan for a few minutes, for just long enough to turn the fillets white on the outside. Set these to one side.
- Assemble the lasagne: Lightly grease a non-stick baking dish. Cover the base of the dish with a layer of butternut squash lasagne. Spread half of the white sauce over the layer of lasagne.
- Cover the butternut with a layer of roasted red peppers (use all of the pepper), then top the peppers with another layer of butternut squash. Spread the rest of the sauce over the squash.
- Spread the chicken fillets out in a single layer over the butternut squash, then top with a final layer of squash.
- Cover the dish with foil, sealing tightly at the edges, then place the dish in the oven and roast for 1 hour.
- Allow the lasagne to sit for 15 minutes before dishing up.
*You can buy ready-made butternut squash lasagne sheets from Sainsburys. Alternatively, carefully cut large thin slices of butternut squash.