Turkey, Butternut squash and Garlic Bechamel Lasagna rolls
I created these lasagna rolls with thanksgiving leftovers in mind, but you could absolutely use a rotisserie chicken for these (fun fact, that’s actually what I did for the short video I posted of these since we hadn’t made our thanksgiving turkey yet!). You could also use this with diced chicken breast or thighs and jus cook those up before the mushrooms. The butternut squash gives these a nice sweetness and if you have them made already with some brown sugar or some sort of sweet addition, they will still work beautifully in here to contrast the rich, savory flavors of the garlic bechamel sauce. Give these a try and don’t forget to tag me in your remakes!
Ingredients:
4 cups diced butternut squash
¼ cup olive oil, divided
Salt and pepper to taste
1 teaspoon ground sage
4 teaspoon poultry seasoning, divided
8 oz lasagna noodles (about 12-14 pieces)
3 cups cooked, shredded chicken or turkey
1 teaspoon paprika
16 oz mushrooms, sliced
1 teaspoons dried thyme
4 Tbsp ( ¼ cup) butter
2 cloves garlic, finely minced
¼ cup all purpose flour
3 ½ cups whole milk
¼ teaspoon ground nutmeg
Fresh grated Parmigiano Reggiano
Directions:
Bring a large pot of water to a boil. Preheat oven to 425°F. Place all the diced butternut squash onto a baking sheet, drizzle with 2 tablespoons olive oil, the ground sage, 1 tsp poultry seasoning, salt and pepper. Toss the squash with the oil and seasonings and roast for 30 minutes or until fully softened and beginning to caramelize. Reduce oven heat to 350°F
Once the pot of water comes to a boil, add a generous pinch of salt along with the lasagna noodles. Cook until al dente, remove from heat, rinse under cold water to stop the cooking process, and set aside.
In a medium skillet on medium heat, add 1 tablespoon olive oil (if using raw chicken, you may need a bit more) and the shredded chicken or turkey. Add 1 teaspoon poultry seasoning along with the paprika, salt and pepper. Combine and mix until just warmed through. Remove from skillet and set aside. Add in the last tablespoon of olive oil along with the mushrooms, salt and pepper, thyme and last teaspoon of poultry seasoning. Cook until the mushrooms have released all their liquid and the liquid has evaporated. Remove from skillet and set aside.
Add the butter to the skillet along with the garlic, cook for about 30 seconds or until the butter is melted. Add in the flour and whisk until well combined with the butter and cooked through. Add in the milk in 2 to 3 parts whisking in between until a slightly thick consistency is achieved. When you sweep a wooden spoon through the sauce in the skillet, you should be able to see the bottom of the pan for about 1 second. The sauce will continue to thicken while cooling. Prepare a 9×13 baking dish and place 2 ladle-fulls of the bechamel on the bottom.
Place a lasagna noodle in front of you. Cover the top with 1 teaspoon of the bechamel, add about 1 teaspoon turkey/chicken followed by a small amount of butternut squash and mushrooms. Roll up carefully and place in the baking dish seam side down. Continue until all noodles are used up. At this point, if the bechamel is too thick, add ¼ cup of milk at a time until desired consistency is reached. Pour the remainder over all the rolls and top with a handful of fresh grated Parmigiano Reggiano. Bake at 350°F for about 15 minutes, the broil for 5 minutes or until a golden crust is achieved. Enjoy!
Turkey, Butternut squash and Garlic Bechamel Lasagna rolls
Ingredients
- 4 cups diced butternut squash
- ¼ cup olive oil divided
- Salt and pepper to taste
- 1 teaspoon ground sage
- 4 teaspoon poultry seasoning divided
- 8 oz lasagna noodles about 12-14 pieces
- 3 cups cooked shredded chicken or turkey
- 1 teaspoon paprika
- 16 oz mushrooms sliced
- 1 teaspoons dried thyme
- 4 Tbsp ¼ cup butter
- 2 cloves garlic finely minced
- ¼ cup all purpose flour
- 3 ½ cups whole milk
- ¼ teaspoon ground nutmeg
- Fresh grated Parmigiano Reggiano
Instructions
- Bring a large pot of water to a boil. Preheat oven to 425°F. Place all the diced butternut squash onto a baking sheet, drizzle with 2 tablespoons olive oil, the ground sage, 1 tsp poultry seasoning, salt and pepper. Toss the squash with the oil and seasonings and roast for 30 minutes or until fully softened and beginning to caramelize. Reduce oven heat to 350°F
- Once the pot of water comes to a boil, add a generous pinch of salt along with the lasagna noodles. Cook until al dente, remove from heat, rinse under cold water to stop the cooking process, and set aside.
- In a medium skillet on medium heat, add 1 tablespoon olive oil (if using raw chicken, you may need a bit more) and the shredded chicken or turkey. Add 1 teaspoon poultry seasoning along with the paprika, salt and pepper. Combine and mix until just warmed through. Remove from skillet and set aside. Add in the last tablespoon of olive oil along with the mushrooms, salt and pepper, thyme and last teaspoon of poultry seasoning. Cook until the mushrooms have released all their liquid and the liquid has evaporated. Remove from skillet and set aside.
- Add the butter to the skillet along with the garlic, cook for about 30 seconds or until the butter is melted. Add in the flour and whisk until well combined with the butter and cooked through. Add in the milk in 2 to 3 parts whisking in between until a slightly thick consistency is achieved. When you sweep a wooden spoon through the sauce in the skillet, you should be able to see the bottom of the pan for about 1 second. The sauce will continue to thicken while cooling. Prepare a 9×13 baking dish and place 2 ladle-fulls of the bechamel on the bottom.
- Place a lasagna noodle in front of you. Cover the top with 1 teaspoon of the bechamel, add about 1 teaspoon turkey/chicken followed by a small amount of butternut squash and mushrooms. Roll up carefully and place in the baking dish seam side down. Continue until all noodles are used up. At this point, if the bechamel is too thick, add ¼ cup of milk at a time until desired consistency is reached. Pour the remainder over all the rolls and top with a handful of fresh grated Parmigiano Reggiano. Bake at 350°F for about 15 minutes, the broil for 5 minutes or until a golden crust is achieved. Enjoy!
