Chicken and Butternut Squash Lasagne

Total time: 50 minutes
    There are three interesting and different layers in this lasagne... and lots of vegetables!. I added a bit of yogurt to the Béchamel as a counterpoint the sweetness of the squash.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 2 cups (15oz, 450gr) whole tomatoes, with juices
• 1 cup (8oz, 240gr) ricotta cheese
• 4oz (120gr) mushrooms
• 2 medium leeks
• 2 cloves garlic
• 2 cups (8oz, 240gr) butternut squash
• 1/2 cup (2oz, 60gr) shredded cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp paprika
• 3 tsp olive oil
• 12 - 14 no-cook lasagne noodles
• Béchamel
• 1 3/4 cups (14oz, 420ml) milk
• 2 tbs flour
• 2 tbs butter
• 1/2 cup (4oz, 120gr) yogurt

 Instructions:

• Tomato Sauce: Cut chicken into small pieces, 1/3" (1cm) or less.
• Roughly chop tomatoes, reserving all juices.
• Heat 1 tsp oil in medium skillet.  Add chicken and sauté until cooked through.
• Add tomatoes, all juices, oregano, basil, cover and simmer 10 minutes or until needed.
• Vegetables: Trim and chop mushrooms.
• Cut butternut squash into small pieces, 1/4" (.75cm).
• Trim leeks.  Slice in half the long way and rinse well.  Thinly slice, up to and including some of the pale green.
• Mince garlic.
• Heat 1 tsp oil in nonstick skillet. Add mushrooms, leeks, garlic, paprika and sauté until tender.
• Remove to a plate.
• Add remaining 1 tsp oil and butternut squash. Sauté until tender, about 10 minutes. Remove from heat.
• The Béchamel: In a medium saucepan heat the butter over low heat. 
• Add flour and stir with a whisk for 1 minute.
• Add a little (1/4 cup) of the milk and whisk to combine.
• Turn heat up to medium and keep adding milk, a little at a time and whisking.  You should have added all of the milk in a minute or 2.
• When all of the milk is in, bring to a boil (should almost be there), whisking.
• Remove from heat and stir in yogurt. 
• To Assemble:
• In a 10" (25cm) square (or 11 x 9) baking dish, make the following layers
• 1/4 of the tomato sauce   try for just the juice, no chicken....
• 3 - 4 noodles   you may have to break another one up to get good coverage 
• butternut squash
• 1/2 béchamel sauce
• 3 - 4 noodles
• ricotta cheese
• mushroom leek mixture
• 3 - 4 noodles
• remaining tomato sauce with chicken
• 3 - 4 noodles
• 1/2 béchamel sauce
• To Finish
• Cover and bake 425F (215C) for 20 minutes, or until noodles are done.  Test in center with a sharp knife.
• Uncover, sprinkle with shredded cheese and bake 5 minutes longer to brown.
• Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.