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Below are the ingridients that are required to serve a delicious Chicken & Butternut Squash Lasagne:
- Get 2 of large pointed sweet red peppers, halved.
- Get 2 tbsp of extra virgin olive oil.
- Use 2 tbsp of brown rice flour (or plain flour if not GF).
- You need 200 mls of almond milk (or milk).
- Get 1 1/2 tsp of dried parsley.
- Take 1/4 tsp of salt.
- Prepare Pinch of ground pepper.
- Prepare 400 g of mini chicken fillets.
- Take 400 g of butternut squash lasagne sheets.
Done with the ingridients? Here are the steps on cooking 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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