Try a new take on an Italian comfort classic with this dish from Adrianna Adarme of A Cozy Kitchen.

Gallery

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

REYNOLDS KITCHENS TIP:

Cover your dish with Reynolds Wrap(R) Aluminum Foil to seal in flavor and freshness in the oven!

Nutrition Facts

657 calories; protein 29.2g 59% DV; carbohydrates 52.4g 17% DV; fat 37.2g 57% DV; cholesterol 91.8mg 31% DV; sodium 737.8mg 30% DV. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/07/2016
I LOVED this recipe with my changes would give it 10 stars: I added 2 large chicken breasts poached & shredded & sprinkled with the chorizo. Without this addition it would never have fed 8. I added quite a bit of chipotle powder and smoked paprika to the sauce which took it from bland to phenomenal. I absolutely preferred this to a tomato-based lasagna. Next time I'll add some sautéed spinach or chard between the layers. Read More
(4)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/07/2016
I LOVED this recipe with my changes would give it 10 stars: I added 2 large chicken breasts poached & shredded & sprinkled with the chorizo. Without this addition it would never have fed 8. I added quite a bit of chipotle powder and smoked paprika to the sauce which took it from bland to phenomenal. I absolutely preferred this to a tomato-based lasagna. Next time I'll add some sautéed spinach or chard between the layers. Read More
(4)
Rating: 4 stars
11/01/2019
I thought I was crazy to attempt this recipe but I m glad I did. It s a weird but tasty twist to tomato-based lasagna. I didn t pre-cook the noodles and after broiling slicing and serving realized the noodles were too under-cooked. I added 1/3 cup of water (didn t want it to dry out) resealed and cooked another 15 minutes then another 20 minutes. Scrumptious! I didn t have cilantro; didn t miss it. The spice of the chorizo was just right for our family. We don t do much spice. I might try adding a little spinach next time like another review suggested and I will definitely pre-cook the noodles al dente to speed things up. Read More
Rating: 4 stars
12/02/2018
Good but it made a lot of sauce. Made it exactly as written but needed longer to cook than 15 minutes as the noodles were still pretty chewy. I'd also recommend adding more than 1/2 lb of chorizo. Read More
Advertisement
Rating: 5 stars
12/01/2018
Absolutely delicious! We followed the recipe assuming not to pre-cook the noodles and it was a winner. We thought about adding chicken but I'm glad we didn't do that as the dish is tasty as is. You can control the spice level with the type of chorizo you use. Yum. Read More
Rating: 5 stars
09/28/2018
I peeled and chopped the butternut squash and cooked the chorizo cooled and refrigerated the day before to save time. I followed this recipe exactly except I cooked the lasagna noodles according to the package directions before layering into the casserole. The recipe did not mention to cook the noodles?? Anyway this was fabulous. I had company over and all 4 were raving! Thank you for a great recipe. Read More
Rating: 5 stars
03/26/2018
This recipe rocks!!!!! Read More
Advertisement
Advertisement