Butternut Squash Lasagna by theplattergirl

The Platter Girl





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Butternut Squash Lasagna



40 min

A plant-based version of one of our favorite classic meals!

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8 servings




Picture for Butternut Squash Lasagna

8 servings





@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



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 9

- Spray/line your pan

Step 10

- Sauce

Step 11

- Noodles

Step 12

- Chorizo

Step 13

- Ricotta mixture

Step 14

- Cheese

Step 15

- Repeat for 3 more layers ending with cheese on top

Step 16

BAKE @ 375 for 30-40 minutes depending on how thick and deep you go with the layers and the heaviness of your dish.

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