Hello hello hello!
Today I combined two favorites: skillet lasagna and butternut squash lasagna. The result is cozy, comforting, and perfect for chilly evenings.
Late October brings temptations—like too much Halloween candy—and the urge for warm, satisfying food. This skillet lasagna scratches that itch: rich butternut squash, tender noodles, creamy cheeses, and savory browned chicken for texture. If you prefer a vegetarian version, crispy tofu or tempeh work well for a similar contrast.
I tested this recipe several times to get the balance right. The mashed squash forms a creamy base, but without something to add texture it can feel one-note. Ground chicken adds a savory bite that contrasts the squash and cheese; spicy sausage could be great too if fennel isn’t your issue. The finished dish is rustic, thick, and decidedly autumnal—comfort food with a little twist.
Although the instructions look detailed, the recipe is straightforward and becomes easier each time you make it. It takes about an hour from start to finish and reheats well with a little added liquid and stirring. Serve straight from the skillet for a warm, shareable meal.
Butternut Squash Skillet Lasagna
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Ingredients
- 6 whole wheat lasagna noodles, broken into thirds
- 4 cups cubed, 1-inch butternut squash
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil
- 3/4 cup low-sodium chicken or veggie stock
- 1 sweet onion, diced
- 2 tablespoons freshly chopped sage
- 1 pound ground chicken breast
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 2 cups low-fat milk
- 1/4 cup mascarpone cheese
- 1/2 cup finely grated parmesan cheese
- 6 ounces mozzarella cheese, sliced into rounds
- 2 tablespoons panko bread crumbs
- fresh sage leaves for topping
Instructions
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Preheat oven to 375 degrees F.
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Heat a large oven-safe skillet over medium heat. Add 1 tablespoon olive oil, then add squash with 1/4 teaspoon salt, pepper and nutmeg. Stir to coat, add 1/3 cup stock, cover, and cook until softened, about 10–12 minutes. Remove squash and any remaining stock to a bowl and mash well.
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Bring a pot of water to boil and cook the pasta according to package directions, reducing the time by a minute or two since it will finish cooking in the oven. While the pasta cooks, continue the recipe in the skillet.
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In the hot skillet, add the remaining tablespoon of olive oil, then the diced onion with 1/4 teaspoon salt. Cook 2–3 minutes until softened, then add the ground chicken and remaining salt. Break the chicken into small pieces and cook until golden and done, about 5–6 minutes. Remove the chicken and onions to a bowl.
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Keep the skillet over heat and add the butter. Once it sizzles, whisk in the flour and cook 1–2 minutes until golden and nutty. Slowly add the milk while stirring. When the sauce thickens and bubbles at the edges, reduce heat to low and whisk in mascarpone and parmesan with a pinch of nutmeg. Stir the mashed squash into the sauce. The mixture will be thick; add additional stock starting with 1/4 cup to reach a saucier consistency. Taste and adjust seasoning if needed.
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Stir the chicken and onion mixture into the skillet, then add the lasagna noodles, arranging them so they are evenly distributed. Top with sliced mozzarella, sprinkle panko and tuck sage leaves on top. Bake 20–25 minutes until cheese is golden and bubbly. Serve immediately. To reheat, add a bit of liquid and stir while warming.
Notes
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