Ingredients
@barilla Oven ready Lasagna noodles
2 cups of butternut squash purée (see my recipe below)
@morningstarfarms Veggie Chorizo Crumbles
Low fat ricotta
2 eggs
½ cup parmesan cheese
6 oz manchego cheese, freshly grated
1 cubes butternut squash, peeled and cut into small
2 - 3 tablespoons olive oil
1 cup water or broth
1 tablespoon chopped garlic
Salt/pepper
Directions
Step 1
1. Combine the squash with the olive oil and seasonings.
Step 2
2. Choose your own adventure —> Either sauté or roast the squash until lightly browned and soft
Step 3
3. Add 1 cup of water or broth
Step 4
4. Purée the squash in either your food processor or with an immersion blender. I used my immersion for this and it turned out great.
Step 5
5. Taste and adjust seasonings as needed.
Step 6
Ricotta mixture: Combine the ricotta with the eggs and Parmesan, salt and pepper. Stir until well combined.
Step 7
Chorizo Layer: Sauté the Chorizo crumbles in a pan with a little olive oil, season with salt and pepper
Step 8
How to assemble your lasagna:
Step 1
- Spray/line your pan
Step 2
- Sauce
Step 3
- Noodles
Step 4
- Chorizo
Step 5
- Ricotta mixture
Step 6
- Cheese
Step 7
- Repeat for 3 more layers ending with cheese on top
Step 8
BAKE @ 375 for 30-40 minutes depending on how thick and deep you go with the layers and the heaviness of your dish.
