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Slice of light chicken and vegetable lasagna with creamy butternut squash sauce in a white baking dish, topped with melted cheese and herbs, served on a rustic wooden table.
Sherryl Jenkins's avatarSherryl Jenkins

Light Chicken & Veggie Lasagna (Butternut Cream Sauce)

A cozy, creamy chicken lasagna made with a velvety butternut squash sauce, tender shredded chicken, and soft vegetables—all layered into a comforting, lighter twist on a classic comfort dish. Naturally gluten-free adaptable and dairy-free optional.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American-comfort food
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 large chicken breasts
  • 1 cup chicken broth
  • ½ tsp salt
  • ½ tsp garlic powder
Sauce Vegetables
  • 1½ cups butternut squash (cubed, frozen or fresh)
  • ½ cup onion, chopped
  • 1 cup mushrooms, sliced
  • ½ cup carrots, chopped
  • 1 small zucchini, chopped
Cream Sauce
  • 1 cup chicken broth
  • ¾ cup coconut milk
  • ¼ tsp nutmeg
  • ½ tsp garlic powder
  • salt to taste
Lasagna
  • 9–10 gluten-free lasagna noodles
  • 1 cup shredded mozzarella or dairy-free cheese
  • optional: handful baby spinach

Equipment

  • Instant Pot or pot (for chicken) leftover roasted chicken-diced
  • Large skillet
  • Blender
  • 9×11 casserole dish
  • Pot for noodles
  • Cutting board + knife

Method
 

  1. Cook the Chicken: Add chicken, broth, salt, and garlic powder to Instant Pot. Cook on High Pressure for 10 minutes. Natural release 5 minutes, then shred finely.
  2. Cook the Butternut Squash: Heat skillet with 1 tbsp oil or ghee. Add squash and cook 5–7 minutes. Add 3–4 tbsp water or broth, cover, and steam until fork-soft.
  3. Cook the Vegetables: In the same skillet, cook onion, mushrooms, carrots, and zucchini for 8–10 minutes until very soft.
  4. Blend the Cream Sauce: Add cooked squash, vegetables, broth, coconut milk, garlic powder, nutmeg, and salt to a blender. Blend until completely smooth.
  5. Prepare Noodles: Cook noodles just until slightly underdone. Drain and set aside.
  6. Assemble Lasagna:
    In a 9×11 dish:
    1️⃣ thin layer sauce
    2️⃣ noodles
    3️⃣ chicken
    4️⃣ sauce
    5️⃣ cheese
    Repeat layers. Finish with sauce and cheese.
  7. Bake at 380°F for 20–25 minutes, loosely tented with foil to prevent over-browning.
    Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden on top.
    Rest 10–15 minutes before slicing.

Notes

Estimated Macros (per serving – 1/8 pan)

  • Calories: ~380–420
  • Protein: ~30g
  • Carbs: ~30g
  • Fat: ~16g
(will vary depending on cheese used)