Spaghetti squash and chicken lasagna

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



  • 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



  • 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.