This meal took a little over an hour in total and it was magnificent!

Preheat the oven to 350, cut a butternut squash in half and bake it in a pan with 1/4″ of water for roughly 40 minutes (depending on the size of the squash. In the meantime open a mason jar of tomatoes, fry up some chicken in coconut oil, oregano, FRESH basil and toss in some spinach near the end. Boil your lasagna noodles and once your ingredients are cooked and ready, mash the butternut squash. Now it is time to laayer your ingredients as you desire. We have jarred tomatoes my father-in-law made over the summer but canned tomatoes will work perfectly! I always begin with the tomatoes and sauce then my noodle & filling layers, in this one specifically I put the squash and cheese together on the bottom and top layers and the middle contained the chicken & spinach layer…and of course the end was a ton of sauce and cheese.