Garlic Chicken Butternut Squash Lasagna

Instructions

1. Preheat oven to 400 degrees F.
2. Cut the end off of each garlic bulb to expose the cloves. Wrap in aluminum foil and put in the oven for 20 to 25 minutes.
3. Cut butternut squash into thin slices. There are a few different ways to do this. I cut off each end of squash and then cut off the “neck” from the “bottom”. I then stand up each section of squash and use a sharp chefs knife to peel the squash. I cut the bottom or round part of the squash in half lengthwise to scoop out the seeds and flesh. I used a mandolin to cut the squash into thin slices. You could also use a sharp knife (being very careful of your fingers) or a food processor (with chopping blade). The goal is to end up with thin slices as large as possible for layering. Set squash aside.
4. Dice the chicken if you haven’t already. Add some olive oil to a large sauté pan over medium-high heat. Add diced onion (stir occasionally to coat and release flavor). After a few minutes, add chicken and a touch of salt. Let the chicken cook over low heat (stirring occasionally) while you make the sauce.
5. Add roasted garlic cloves to the food processor (using either a fork or by simply squeezing the cloves out). Add olive oil and process into a paste. Then add coconut milk, tomato sauce, basil and parsley. Process until saucy. Add salt and pepper to your liking.
6. Once the chicken is almost done cooking, remove from heat and prepare to layer your ingredients.
7. Add a thin layer of sauce to a 11×13 inch deep baking dish. Then add a layer of squash, a layer of chicken and a layer of sauce. Repeat until you use up your ingredients, making sure to end with a layer of squash and a layer of sauce.
8. Bake uncovered for 45 – 50 minutes. Squash should be tender. Allow lasagna to rest for 20 minutes before cutting.
9. ENJOY!!