Deconstructed Chicken and Butternut Lasagna with a Creamy Wild Mushroom Sauce is a stack of deliciousness. Layers of broken pasta, creamy wild mushroom sauce, savory sautéed chicken, naturally sweet roasted butternut squash and cheesy gouda for the perfect bite of autumn.
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Perfect Autumn Meal
I am in love with creamy dreamy savory recipes. This topless butternut lasagna will satisfy all of your craving without all the fuss of layering up a lasagna in a baking dish. Essentially this is the lazy man's version of a lasagna.
How to Assemble
The single ravioli looked so isolated, bare and lonely here on the plate, just waiting for another layer to make it complete.
I slathered on a layer of creamy butternut squash on the open-faced ravioli.
I placed some sautéed chicken on top of the warm and cozy ravioli bed.
I then drizzled some creamy wild mushroom sauce on top. It seemed naked, open and exposed so I topped it off with another open ravioli. She still was not complete, so I made her layers as high as I could climb.
She is a magnificent tower of creamy dreamy bliss. She needed one final touch of roasted butternut squash, a fried ravioli and some thyme to make her feel complete. She is indeed topless. She has climbed far more layers than could have ever be possible, if I had made her squeeze into a traditional 9x11 baking pan and called her a "lasagna".
This Deconstructed Chicken and Butternut Lasagna with creamy wild mushroom sauce is the poster board child for autumn. She has butternut squash, carbs and a creamy dreamy sauce that will warm your body on those cool and crisp evenings.
Autumn is in the Air
If you are craving warming and nourishing comfort foods, this chicken and butternut lasagna sure hits the spot. We have also been enjoying our Air Fryer Kabocha Squash with Curried Sauce and our Instant Pot Pumpkin Risotto on those cooler evenings.
Dinner Party Idea
I love the change in the seasons and you are just going to adore this delicious recipe. The first time I created this little recipe was for a ready steady cooking challenge where we were give a few ingredients and some staples and we had to create a meal. The more often I make this little comfort dish, the more I fall in love with it every time. I love the free style topless ravioli, as this is a really fun way to host a dinner party.
Variations
However, I also love the fact that you can take this Deconstructed Chicken and Butternut Lasagna for 2 and make it into a regular lasagna platter. Top it off with some additional gouda cheese and white creamy sauce and bake in the oven until golden and bubbly.
This version is perfect for a make ahead lasagna dish for a family gathering. All you need to do is to multiply the lasagna noodles, chicken and wild mushroom sauce x 4 to feed a hungry crew. You will also need an additional one cup of gouda grated for the top of the 9 x 11 lasagna dish before baking.
Feel free to use some substitute or exchange items in this recipe to make your life easier. Maybe you have frozen or canned butternut squash or dried thyme or left over chicken from last nights dinner? Go for it!
Pumpkin and Squash Recipes
Butternut Squash Vegetarian Lasagna
Cardamon Ginger Butternut Affogato
Roasted Butternut and Carrot Ginger Soup
Spicy Rosemary Butternut Squash
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Deconstructed Chicken and Butternut Lasagna
Ingredients
- 8 lasagna noodles
cooked aldente
Butternut Squash Ingredients
- 3 cups butternut squash (seeds removed, peeled and cut into ½ inch cubes)
- 2 teaspoon thyme fresh removed from stem (leave some intact and whole for garnishing) or ½ teaspoon dried
- ½ teaspoon nutmeg dried ground
- 2 tablespoon olive oil
- 2 cloves garlic
peeled and chopped - ¼ cream
heavy - salt and pepper
to taste
Sauteed Chicken Ingredients
- 1 chicken breast
skinless and boneless - ¼ teaspoon garlic powder
dried ground - ⅛ teaspoon paprika
dried ground - ⅛ teaspoon basil
dried - salt and pepper
to taste - olive oil
to saute the chicken
Creamy Wild Mushroom Sauce
- 1 tablespoon olive oil
- 1 tablespoon onion
peeled and chopped - 1 clove garlic
peeled and chopped - ½ cup wild mushrooms
handful of assorted wild mushrooms cleaned, stems removed and sliced thinly (shiitake, brown mushrooms, button- whatever you like) - 2 tablespoon flour
- 2 tablespoon butter
- 1 cup cream
heavy - ½ cup gouda cheese
grated - 1 tablespoon chives
chopped - salt and pepper
to taste
Garnishing Ingredients
- Baked Butternut Squash cubes
Reserved from about - gouda cheese
grated - 2 sprigs thyme fresh
- ½ slice fried ravioli noodle ½ slice fried ravioli noodle (after cooking the ravioli noodles until al dente, place a little olive oil in pan and fry ravioli noodle until slightly toasty brown on each side)
- truffle oil drizzle on top- optional
Instructions
- 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 ¾ of the cooked butternut squash and place in blender with ¼ 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.
dianeskitchentable says
Wow - you really nailed this one! I've been trying to get back to catching up on all my favorite blogs but it's been so crazy here. Also, it is hard to sit lookingat such deliciousness and not be able to try it myself but this is one that goes to the head of the class when I have a kitchen back again. You have such a talent for making every dish look so beautiful - I might get the ingredients & put something like this together but I'm guessing mine won't be so pretty.
Kathleen Richardson says
What a lovely squash dish, BAM. It's calling my name... You have another work of art in this one!
Bernice says
This is beautiful - like a piece of artwork!!! As others have said this is brilliant and inspires me to try different variations on older recipes. I pinned it so I can get back to this fabulous recipe!!
Tina @ Tina's Chic Corner says
Love love love how you used a lasagna noodle as a raviloi! Simply brilliant! This dish looks gorgeous and delicious. 🙂
Promenade Claire says
"creamy dreamy savory recipes" says it all ! and I totally understand what you mean about the changing seasons, it's what I would miss in your circumstances. A perfect autumnal recipe BAM, another winner!
Sandra - The Foodie Affair says
This looks so deliciouss, Bam!! The sauce, butternut squash... yes show off the layers, topkess is the way to go!
Abbe@This is How I Cook says
What an awesome seasonal dish. Love the squash and the mushrooms, but wait-the cheese. Oh, this is a good one!
Tandy | Lavender and Lime says
I love open faced ravioli and lasagna. Even more so as we have just got back from Italy 🙂
Culinary Flavors says
I love these creamy recipes too! Your ravioli may be topless but I wouldn't be ashamed to eat a whole lot of them!
Yi @ Yi Reservation says
this looks amazing delicious! There are so many different flavors but you really do a good job combining them together. That wild mushroom source is definitely the killer! Thanks for sharing and happy halloween!
bentodays says
Wow looks simply delicious, craving for some of this right now!
ashley says
BEST dish I've seen all week!! Love the name too 😉
dedy oktavianus pardede says
what a fancy dish...
btw, is't is should called lasagna???
LoL
wok with ray says
I love the plate arrangement there Bam -- It's pretty and stylish. Ravioli with mushroom topped with squash? Oh yes, I'm there. Thank you, Bam and wish you a great week! 🙂
abby says
ohh this looks super yummy. i would never have thought to put squash in my pasta . this looks so delicious!