• 8 lasagna noodles
  cooked aldente

Butternut Squash Ingredients

• 3 cups butternut squash (seeds removed, peeled and cut into ½ inch cubes)
• 2 teaspoon thyme fresh removed from stem (leave some intact and whole for garnishing) or ½ teaspoon dried
  
• ½ teaspoon nutmeg dried ground
• 2 tablespoon olive oil
  
• 2 cloves garlic
  peeled and chopped
• ¼ cream
  heavy
• salt and pepper
  to taste

Sauteed Chicken Ingredients

• 1 chicken breast
  skinless and boneless
• ¼ teaspoon garlic powder
  dried ground
• ⅛ teaspoon paprika
  dried ground
• ⅛ teaspoon basil
  dried
• salt and pepper
  to taste
• olive oil
  to saute the chicken

Creamy Wild Mushroom Sauce

• 1 tablespoon olive oil
  
• 1 tablespoon onion
  peeled and chopped
• 1 clove garlic
  peeled and chopped
• ½ cup wild mushrooms
  handful of assorted wild mushrooms cleaned, stems removed and sliced thinly (shiitake, brown mushrooms, button- whatever you like)
• 2 tablespoon flour
  
• 2 tablespoon butter
  
• 1 cup cream
  heavy
• ½ cup gouda cheese
  grated
• 1 tablespoon chives
  chopped
• salt and pepper
  to taste

Garnishing Ingredients

• Baked Butternut Squash cubes
  Reserved from about
• gouda cheese
  grated
• 2 sprigs thyme fresh
• ½ slice fried ravioli noodle ½ slice fried ravioli noodle (after cooking the ravioli noodles until al dente, place a little olive oil in pan and fry ravioli noodle until slightly toasty brown on each side)
• truffle oil drizzle on top- optional