Today’s recipe is a different take on the slow cooker dishes I usually post. Rather than letting the slow cooker do everything, this lasagna uses the slow cooker to prepare the chicken while the rest of the dish comes together on the stove and in the oven. It’s a practical, flavorful option when you want to streamline part of the prep but still finish a comforting baked lasagna. You can easily prep the components ahead of time—shred the chicken and assemble the casserole in the refrigerator, then bake it when you’re ready for dinner, a family gathering, or a casual dinner party.
Start the day by seasoning boneless, skinless chicken thighs and cooking them in a small slow cooker with a little chicken broth or water. Cook on low until tender, then shred the meat to use in the lasagna filling. This hands-off step gives you moist, flavorful chicken with minimal effort.
For the squash, frozen cubed butternut squash is a huge time-saver. Thaw it before assembling the lasagna; it’s a convenient alternative to peeling and dicing a whole squash, which can be time-consuming and awkward to handle.
The béchamel sauce for this recipe is simple to make at home. A basic roux of butter and flour is cooked briefly, then milk is added and whisked until smooth and thick. It takes only a few minutes on the stove and adds creamy richness that pairs beautifully with chicken and squash.
Assemble the lasagna in a 9×13 casserole dish using oven-ready noodles, layers of shredded chicken, thawed squash, béchamel, and a mix of shredded cheeses. If you prefer, prepare the casserole the night before and bake it the next day. The final bake yields bubbly, browned cheese and a satisfying, hearty casserole.
Butternut Squash Lasagna
Jennifer Draper
Ingredients
For the chicken:
- 1.5 pounds boneless skinless chicken thighs
- 2 teaspoons chicken seasoning blend (your preferred blend)
- 1/2 cup chicken broth or water
For the béchamel sauce:
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- Salt to taste
To assemble:
- 1 tablespoon olive oil (to grease the dish)
- 2 (20 oz) bags frozen cubed butternut squash, thawed
- 9 oz oven-ready lasagna noodles (about 15–16 sheets)
- 3–4 cups shredded cheese (mozzarella and provolone work well)
- 3/4 cup grated Parmesan cheese
Instructions
- Place the chicken thighs in the slow cooker. Sprinkle with the seasoning blend and add the chicken broth or water.
- Cover and cook on high for about 4 hours or on low for about 8 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks; set aside.
- To make the béchamel, heat a saucepan over medium-high heat and melt the butter.
- Whisk in the flour until the mixture is smooth. Cook and whisk for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the milk while whisking vigorously to prevent lumps. Continue whisking until the mixture is smooth.
- Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring frequently, until it thickens.
- Remove from heat and season the béchamel with salt to taste.
- Preheat the oven to 350°F (175°C).
- Grease the bottom of a 9×13 casserole dish with olive oil, then spread one ladleful of béchamel sauce over the bottom.
- Assemble the first layer with about 5 sheets of oven-ready noodles, followed by half of the shredded chicken (about 1½–2 cups) and one bag of thawed squash.
- Spoon about 1 cup of béchamel sauce over this layer.
- Top with 1–1½ cups shredded cheese and about 1/4 cup grated Parmesan.
- Repeat the layers: noodles, remaining chicken, squash, béchamel, and cheese.
- Finish with a top layer of noodles, the remaining béchamel, shredded cheese, and the remaining Parmesan.
- Cover the dish with foil and bake for about 30 minutes.
- Remove the foil and bake an additional 15 minutes, or until the cheese is bubbly and golden brown. Let rest a few minutes before serving.
Notes
Use your preferred chicken seasoning for the slow cooker—Italian, poultry blends, or a simple salt-and-pepper-herb mix all work well. The frozen cubed butternut squash saves time and avoids the hassle of peeling and chopping a whole squash.
If you enjoy casserole-style slow cooker dishes, this lasagna is an approachable option that blends slow-cooked flavor with a classic baked finish. It’s easy to scale, simple to prepare ahead, and delivers a creamy, cheesy main course that comforts and satisfies.
