Chicken & poultry , Pastas & noodles , Main dishes

Spaghetti squash and chicken lasagna

Name: Spaghetti squash and chicken lasagna
Prep time: 1 h
Cook time: 1 h 25 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 spaghetti squash halved and seeds removed; Olive oil; 13 lasagna pasta; 1 small yellow onion, finely chopped; 3 garlic cloves, finely chopped; 550 g boneless and trimmed chicken thighs, diced; 1/2 teaspoon Italian spices; 200 g smoked Classique cheese (with the rust) from the fromagerie Bergeron (or other firm smoked cheese), grated; 1 cup grated pizza mozzarella cheese; Salt and pepper from the mill; 1/3 cup butter; 1/3 cup flour; 2 cups milk; 2 cups chicken broth; 1 1/2 cups grated Parmesan cheese; 1/2 teaspoon Provence herbs; Salt and pepper from the mill

Preparation 1 h
Cooking 1 h 25 min
Servings 6 to 8
Freezing Absolutely

You are not ready for this spaghetti squash and chicken lasagna! The spaghetti squash will bring a fiery texture while the smoked cheese on top will give your face a sidekick.

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Ingredients

1 spaghetti squash halved and seeds removed
Olive oil
13 lasagna pasta
1 small yellow onion, finely chopped
3 garlic cloves, finely chopped
550 g boneless and trimmed chicken thighs, diced
1/2 teaspoon Italian spices
200 g smoked Classique cheese (with the rust) from the fromagerie Bergeron (or other firm smoked cheese), grated
1 cup grated pizza mozzarella cheese
Salt and pepper from the mill

Ingredients for the bechamel

1/3 cup butter
1/3 cup flour
2 cups milk
2 cups chicken broth
1 1/2 cups grated Parmesan cheese
1/2 teaspoon Provence herbs
Salt and pepper from the mill

Preparation

Preheat the oven to 425°F.
Place the spaghetti squash on a baking sheet, flesh side up. Add a good drizzle of olive oil then season generously with salt and pepper. Place in the oven and bake for 45 minutes.
Remove from the oven, let cool for 10 minutes, remove the flesh and shred it. Set aside.
In a large saucepan filled with boiling salted water, cook the pasta al dente according to package directions. Pour into a colander and drain. Add a good drizzle of olive oil and toss gently to coat. Set aside.
In the same pot heated over medium-low heat, place the onion and garlic and add a good drizzle of olive oil. Cook for 2 to 3 minutes, stirring constantly.
Add the chicken, Italian spices then season with salt and pepper. Cook for about 5 minutes or until the chicken is cooked through. Drain and set aside in a bowl.
For the bechamel sauce : in a saucepan heated over medium-low heat, melt the butter, add the flour and mix to form the roux. Cook for 2 minutes while stirring.
Add milk and chicken broth and mix with a whisk to break up any lumps.
Add the Parmesan, the Provence herbs, season with salt and pepper and mix. Cook, 3 to 4 minutes or until the sauce thickens slightly. Remove from heat and set aside.
Preheat the oven to 400°F.
In a large lasagna baking dish, pour a ladle of sauce into the bottom and spread.
Put a row of lasagna, half the spaghetti squash followed by 2 ladles of sauce. Season with salt and pepper.
Add a row of lasagna, followed by the chicken and 2 ladles of sauce.
Add a row of lasagna, the rest of the spaghetti squash and pour 2 ladles of sauce. Season with salt and pepper.
Cover with a last row of lasagna and pour the rest of the sauce on top. Bury with the cheese and distribute well.
Place in the oven and bake for 12 minutes. Put the oven on BROIL and continue baking for 2 minutes or until the cheese is golden brown! Let stand 5 minutes before cutting and serving.

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Daniele Piccinin Muni Bianco 2021

Vénétie, Italie

Produced by Azienda Agricola Daniele Piccinin, this wine composed of Chardonnay at 70 %, 20 %Durlla and Pinot Grigio at 10 %. On notes of quince, dried fruit, ginger and yeast, it is very pleasant. Vinified on maceration skins, it presents tannins but they are subtle and flexible. It has a very beautiful acidity, and will be very interesting with this chicken lasagna. See the product

La Vie en Rousse, 5%

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Red beer inspired by the Munich Dunkels, this beer with bavarian inspiration will offer you rich malted notes. Aromas of toast, crisp and grilled cereals will like to please smoked and gratin cheese of the recipe. His light notes of hazelnuts will complete the Béchamel with Parmesan. Thirsty beer par excellence, it will cut in the richness of the dish between two sips. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!