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You already know that the body requires a heart that is strong and healthy. Obviously, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already know that if you want your heart to be healthy, you should follow a good and healthy lifestyle and work out on a regular basis. Still, did you know that there are several foods that have been proven to help you improve your heart health? In this article, you will find out which foods are good for your heart.
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We hope you got insight from reading it, now let’s go back to chicken & butternut squash lasagne recipe. To make chicken & butternut squash lasagne you only need 9 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Chicken & Butternut Squash Lasagne:
- Prepare 2 large pointed sweet red peppers, halved
- You need 2 tbsp extra virgin olive oil
- You need 2 tbsp brown rice flour (or plain flour if not GF)
- Take 200 mls almond milk (or milk)
- Provide 1 1/2 tsp dried parsley
- Prepare 1/4 tsp salt
- You need Pinch ground pepper
- You need 400 g mini chicken fillets
- Take 400 g butternut squash lasagne sheets
Steps to make Chicken & Butternut Squash Lasagne:
- Pre-heat the oven to 200ºC and roast the peppers for 30 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.
- Seal the dish with foil, then place the dish in the oven and roast for 1 hour.
- Allow the lasagne to sit for 15 minutes before dishing up.
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