Healthier Version Of A Classic Recipe

Butternut Squash Chicken Lasagna

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(3 votes)
Butternut Squash Chicken Lasagna

Butternut Squash Chicken Lasagna - Autumn variation of the Italian classic

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25 min.
ready in 1 hr
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Nutritional values

IN FORM And the German Nutrition Society (DGE) have given this recipe the "Recommended by IN FORM" logo. This logo offers consumers guidance on a balanced diet. Only healthy recipes that meet all the specified criteria are allowed to carry this logo. Further information on the project "Tested IN FORM recipes" can be found here..

The silicic acid contained in pumpkin strengthens skin, connective tissue and nails. In addition, the orange-colored vegetable contains plenty of beta-carotene, a precursor of vitamin A. The fat-soluble vitamin is important for healthy eyes. Chicken provides plenty of protein, dairy products provide a good portion of bone-strengthening calcium.

Leftover lasagna freezes well - so you always have a healthy meal on hand. Vegetarians either omit the chicken breast fillet altogether or replace it with a handful of coarsely chopped walnuts or hazelnuts - this adds some crunch as well as healthy fatty acids.

1 serving contains
(Percentage of daily recommendation)
Calorie588 cal.(28 %)
Protein42 g(43 %)
Fat19 g(16 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage10.1 g(34 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.8 mg(23 %)
Vitamin K9.3 μg(16 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin21 mg(175 %)
Vitamin B₆0.9 mg(64 %)
Folate71 μg(24 %)
Pantothenic acid2.4 mg(40 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C18 mg(19 %)
Potassium1,010 mg(25 %)
Calcium371 mg(37 %)
Magnesium133 mg(44 %)
Iron5.2 mg(35 %)
Iodine29 μg(15 %)
Zinc4.6 mg(58 %)
Saturated fatty acids7.2 g
Uric acid291 mg
Cholesterol83 mg


14 ozs Chicken breasts
1 onion
1 garlic clove
14 ozs Butternut squash (1 piece)
3 Tbsps olive oil
1 generous pinch ground cilantro
1 generous pinch ground Cardamom
½ organic lemon (peel and juice)
5 leaflets Sage
3 ozs Whole Grain Spelt Flour
20 ozs milk (low fat)
20 ozs Whole grain lasagne sheets
3 Tbsps Whipped cream
1 ¾ ozs Gouda

Preparation steps


Rinse chicken breast fillet, pat dry and dice finely. Peel and finely chop onion and garlic. Peel pumpkin, remove seeds, cut pumpkin into small pieces.


Heat 1 tablespoon of oil in a frying pan. Sauté onion and garlic for 2 minutes over medium heat. Add meat cubes and pumpkin and cook everything for 4-5 minutes. Season with coriander, cardamom, lemon zest and juice, salt and pepper. Wash sage, chop and mix in.


For the bechamel sauce, heat 2 tablespoons of oil in a saucepan. Add flour and sweat while stirring. Deglaze with milk and bring to a boil while stirring. Season with salt and pepper.


Layer the pasta plates alternately with the chicken-pumpkin mixture and the béchamel sauce in an ovenproof dish, starting and ending with a layer of pasta plates. Brush pasta plates with cream, sprinkle with Gouda and bake in preheated oven at 180 °C / 350 °F for about 35 minutes until golden brown.