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Butternut Squash Chorizo Lasagna
Butternut Squash Chorizo Lasagna
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Revamp Italian comfort classic with a twist by Adrianna Adarme.
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
  • 0.5 cup water
  • 0.33333334326744 cup all-purpose flour
  • 3.5 cups whole milk
  • Salt and freshly ground black pepper to taste
  • 0.5 pound chorizo sausage links, casing removed
  • 1 pound lasagna sheets
  • 2.5 cups shredded Monterey Jack cheese
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup chopped fresh cilantro leaves, for garnish
  • Reynolds Wrap® Aluminum Foil
Instructions:
  • Preheat the oven to 350 degrees F. In a medium saucepan over medium heat, sauté the shallot in olive oil until slightly softened, about 3 minutes. Stir in the chopped garlic and cook for another minute until fragrant. Add the squash and water, cover, and simmer for 15-20 minutes until squash is tender. Remove from heat and set aside.
  • In a large saucepan over medium heat, melt butter. Add flour and cook for about 1 minute. Slowly pour in milk, whisking constantly until the bechamel sauce thickens and becomes smooth, about 5 to 7 minutes. Season with salt and pepper.
  • Pour 1 cup of bechamel sauce into a blender and gradually add the squash, blending until ultra-smooth. Add more sauce if a thinner consistency is desired. Use caution to release steam while blending, or use an immersion blender as an alternative method.
  • Combine the butternut squash bechamel sauce mixture with the remaining sauce in the pot, stirring until well mixed. Cook the chorizo in a small skillet over medium heat, breaking it into crumbles as it cooks. Set aside.
  • Spread butternut squash bechamel sauce evenly in a 9x13 inch baking dish, lining the bottom. Arrange 3 lasagna sheets side by side on top of the sauce. Add a layer of about 1/2 cup sauce, spreading it evenly. Sprinkle chorizo crumbles and Monterey Jack cheese. Repeat layering process a few times for about 3 layers. Finish with the last 3 lasagna sheets, Monterey Jack, and Parmesan cheese on top.
  • Place Reynolds Wrap® Aluminum Foil over the baking dish and bake at 350 degrees F for 15 minutes. Then, uncover and broil the lasagna for 5 minutes until the top turns golden brown. Garnish with fresh cilantro, slice, and serve. Store any leftovers in the refrigerator; heats up well for up to 3 days.

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