Butternut Squash Chorizo Lasagna Recipe

Recipesfull introduces to you: Popular Recipes. (Butternut Squash Chorizo Lasagna Recipe). Try a new take on an Italian comfort classic with this dish from Adrianna Adarme of A Cozy Kitchen.

Brief

Prep 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 8

Yield: 8 servings

Butternut Squash Chorizo Lasagna Recipe

Ingredients

1 tablespoon olive oil

1 shallot

peeled and roughly chopped

2 cloves garlic

peeled and roughly chopped

1 (1 1/2) pound butternut squash - peeled

seeded and cut into 1-inch cubes

½ cup water

⅓ cup butter

⅓ cup all-purpose flour

3 ½ cups whole milk

Salt and freshly ground black pepper to taste

½ pound chorizo sausage links

casing removed

1 pound lasagna sheets

2 ½ cups shredded Monterey Jack cheese

½ cup grated Parmesan cheese

¼ cup chopped fresh cilantro leaves

for garnish

Reynolds Wrap® Aluminum Foil

Tips

Directions

Step 1

Preheat oven to 350 degrees F. Heat olive oil in a medium saucepan over medium heat. When hot add the shallot and cook until slightly softened about 3 minutes. Mix in the chopped garlic and cook for an additional minute until fragrant. Add squash and water. Cover the pan and cook for about 15 to 20 minutes until squash has softened. Remove from heat; set aside.

Step 2

Melt butter in a large saucepan over medium heat. Add flour and stir cooking flour for about 1 minute. In a steady stream pour in the milk and whisk vigorously until the bechamel sauce has thickened and is very smooth about 5 to 7 minutes. Season with salt and pepper.

Step 3

Ladle about 1 cup of the bechamel sauce into a blender. Add the squash in batches and blend until very smooth adding more bechamel sauce if more liquid is needed. Be sure to allow steam to escape as you process. This can also be done with an immersion blender.

Step 4

Pour the butternut squash bechamel sauce mixture back into the pot holding the remaining bechamel sauce; stir until combined. In a small skillet cook the chorizo over medium heat breaking it up into crumbles as it cooks. Set aside.

Step 5

To assemble the lasagna ladle about 1/4 cup of butternut squash bechamel sauce into the bottom of a 9x13 inch baking dish. Spread the sauce around evenly and top with 3 lasagna sheets laying them side by side. Top with about 1/2 cup of the sauce spreading it into one even layer. Then add a few spoonfuls of chorizo crumbles and a handful of Monterey Jack. Repeat the layering process a few more times until all but three lasagna sheets are used -- about 3 layers. Finally top the lasagna with the last 3 lasagna sheets a handful of Monterey Jack and all of the Parmesan cheese.

Step 6

Cover the baking dish with Reynolds Wrap® Aluminum Foil and bake for 15 minutes at 350 degrees F. Uncover and transfer the lasagna to the broiler cooking about 5 minutes until the top is golden brown. Top with fresh cilantro. Slice and serve. Lasagna stays good in the refrigerator (and heats up nicely!) for up to 3 days.

Nutritional Information

Butternut Squash Chorizo Lasagna Recipe

Servings Per Recipe:8

Calories: 657.4

% Daily Value *

Protein: 29.2g 59%

Carbohydrates: 52.4g 17%

Dietary Fiber: 2.2g 9%

Sugars: 7.2g

Fat: 37.2g 57%

Saturated Fat: 19g 95%

Cholesterol: 91.8mg 31%

Vitamin A Iu: 810.3IU 16%

Niacin Equivalents: 10.2mg 78%

Vitamin B6: 0.3mg 20%

Vitamin C: 1.1mg 2%

Folate: 138.2mcg 35%

Calcium: 461.7mg 46%

Iron: 2.8mg 15%

Magnesium: 57.2mg 20%

Potassium: 446mg 13%

Sodium: 737.8mg 30%

Thiamin: 0.3mg 27%

Calories From Fat: 334.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.