Butternut Squash Lasagna with Plant Based “Chorizo”

Prep Time:

20

Cook Time:

30 - 40 minutes

Serves:

8

Level:

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.

Ingredients

Lasagna Ingredients

  • 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

  • 2 eggs

  • 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

  • Salt/pepper

Preparation

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

2. Sauce

3. Noodles

4. Chorizo

5. Ricotta mixture

6. Cheese

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.