About the Recipe
If you are looking for a vegetarian spin on Lasagna Recipe- you found it. This vegetarian lasagna recipe packs in cheese and plant-based Chorizo. There is so much creaminess in this recipe. The butternut squash puree supplements the red sauce, and it is oh-so-delicious and perfect for the Fall!
You can repeat the layers as many times as you would like. The higher you stack, the longer it will take to cook. I repeated the process about 3 times, leaving enough room from the top of the dish.
1 package of Barilla Oven-ready Lasagna noodles
Butternut squash puree
1 package of Morning Star Veggie Chorizo Crumbles
1 container of Low fat ricotta
1/2 cup parmesan cheese
6 oz manchego cheese, freshly grated
Butternut Squash Purée
1 butternut squash, peeled and cut into small cubes
2-3 tablespoons olive oil
1 cup water or broth
1 tablespoon chopped garlic
Preheat oven to 375
To make the Butternut squash puree first combine the squash with the olive oil, garlic and salt and pepper.
Next either sauté or roast the squash until lightly browned and soft
Add 1 cup of water or broth
Purée the squash in either your food processor or with an immersion blender. I used my immersion for this and it turned out great. Taste and adjust seasonings as needed. And set aside in a bowl.
To make the Ricotta mixture combine the ricotta with the eggs and Parmesan, salt and pepper. Stir until well combined. Set aside in a bowl.
Next sauté the Chorizo crumbles in a pan with a little olive oil, season with salt and pepper.
Once the above steps are complete you can assemble your lasagna:
1. Spray or line your pan
5. Ricotta mixture
7. Repeat for 3 more layers ending with cheese on top
BAKE at 375 for 30-40 minutes depending on how thick and deep you go with the layers and the heaviness of your dish.