14 Delicious Butternut Squash Chorizo Lasagna Recipes

You’re in for a treat with these 14 delicious butternut squash chorizo lasagna recipes that blend the sweetness of squash with the spicy kick of chorizo. Perfect for those cozy nights in or when you’re craving something hearty and flavorful, these recipes are a must-try. Dive into our roundup and discover your next favorite comfort food dish that’s sure to impress at any dinner table.

Spicy Butternut Squash and Chorizo Lasagna

You won’t believe how this lasagna combines sweet and spicy flavors in every bite. Perfect for cozy nights or impressing guests.

Ingredients

– 1 lb butternut squash, peeled and diced (about 2 cups)
– 1 lb chorizo, casing removed (spicy or mild, based on preference)
– 12 lasagna noodles (no-boil variety saves time)
– 2 cups ricotta cheese (whole milk for creaminess)
– 1 egg (helps bind the ricotta)
– 2 cups shredded mozzarella (for that perfect melt)
– 1/2 cup grated Parmesan (adds a salty kick)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp red pepper flakes (adjust to taste)
– Salt and black pepper (to season layers)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook chorizo until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add butternut squash and 1 tbsp olive oil. Cook until slightly soft, about 5 minutes. Season with salt, pepper, and red pepper flakes.
4. In a bowl, mix ricotta, egg, and a pinch of salt until well combined.
5. Layer 4 lasagna noodles at the bottom of the dish. Spread half the ricotta mixture over noodles.
6. Add half the chorizo and squash over the ricotta. Sprinkle with 1/3 of the mozzarella and Parmesan.
7. Repeat layers: noodles, remaining ricotta, chorizo, squash, and another 1/3 of the cheeses.
8. Top with final 4 noodles and remaining cheeses.
9. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
10. Let stand for 10 minutes before slicing.

Each layer melds together, creating a creamy, spicy, and slightly sweet masterpiece. Serve with a crisp green salad to balance the richness.

Creamy Butternut Squash Chorizo Lasagna with Béchamel Sauce

Kickstart your culinary adventure with this hearty, flavor-packed lasagna that combines the sweetness of butternut squash with the spicy kick of chorizo, all enveloped in a creamy béchamel sauce.

Ingredients

• 1 lb butternut squash, peeled and cubed (about 2 cups)
• 1 lb chorizo, casing removed (or substitute with Italian sausage for a milder flavor)
• 9 lasagna noodles (no-boil variety recommended for ease)
• 4 tbsp unsalted butter (or any neutral oil for a lighter version)
• 1/4 cup all-purpose flour (for the béchamel)
• 4 cups whole milk (warmed slightly to prevent lumps)
• 1/2 tsp nutmeg (freshly grated preferred)
• 2 cups shredded mozzarella cheese (adjust to taste)
• 1/2 cup grated Parmesan cheese (for topping)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook chorizo until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add butternut squash and cook until tender, about 10 minutes. Season with salt and pepper.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour until smooth, about 1 minute.
5. Gradually add warm milk, whisking constantly until sauce thickens, about 5 minutes. Stir in nutmeg, salt, and pepper.
6. Spread 1/2 cup béchamel sauce in the prepared dish. Layer 3 noodles, half the squash, half the chorizo, and 1 cup mozzarella. Repeat layers.
7. Top with remaining noodles, béchamel, and Parmesan cheese.
8. Cover with foil and bake for 25 minutes. Remove foil and bake until bubbly and golden, about 15 minutes more.
9. Let stand for 10 minutes before serving. This allows layers to set for cleaner slices.

Amazingly creamy with a perfect balance of sweet and spicy, this lasagna is a showstopper. Serve with a crisp green salad to cut through the richness.

Butternut Squash Chorizo Lasagna with Goat Cheese

Bold flavors come together in this layered dish that’s perfect for cozy nights. Butternut squash and chorizo add a sweet-spicy kick, while goat cheese brings a creamy tang.

Ingredients

– 1 lb butternut squash, peeled and diced (about 2 cups)
– 1/2 lb chorizo, casing removed
– 9 lasagna noodles
– 2 cups goat cheese, crumbled
– 2 cups marinara sauce
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (adjust to taste)
– 1/4 cup water

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add butternut squash and cook until slightly soft, about 5 minutes.
3. Add chorizo to the skillet. Break it apart with a spoon and cook until browned, about 5 minutes. Tip: Drain excess fat if needed.
4. Stir in marinara sauce, salt, and pepper. Simmer for 5 minutes. Add water to thin the sauce slightly.
5. Cook lasagna noodles according to package instructions until al dente. Drain and set aside. Tip: Rinse noodles with cold water to prevent sticking.
6. In a 9×13 inch baking dish, spread a thin layer of the chorizo mixture. Top with 3 noodles, then half of the remaining chorizo mixture, and half of the goat cheese. Repeat layers.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly. Tip: Let it rest for 5 minutes before slicing.
The lasagna emerges with a perfect balance of creamy, spicy, and sweet. Serve with a crisp green salad to cut through the richness.

Roasted Butternut Squash and Chorizo Lasagna

Now, let’s dive into a dish that combines the sweetness of butternut squash with the spicy kick of chorizo in a comforting lasagna. Perfect for those chilly evenings when you crave something hearty yet sophisticated.

Ingredients

• 1 butternut squash, peeled and cubed (about 2 cups)
• 1/2 lb chorizo, casing removed (spicy or mild, based on preference)
• 9 lasagna noodles (no-boil for convenience)
• 2 cups ricotta cheese (whole milk for creaminess)
• 1 cup grated Parmesan cheese (freshly grated tastes best)
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp garlic powder (for extra flavor)
• 1/4 tsp nutmeg (adds warmth to the dish)

Instructions

1. Preheat oven to 375°F. Toss butternut squash with olive oil, salt, pepper, garlic powder, and nutmeg. Spread on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
2. While squash roasts, cook chorizo in a skillet over medium heat for 5-7 minutes, breaking it into small pieces, until fully cooked. Drain excess fat.
3. In a bowl, mix ricotta with half of the Parmesan cheese. This adds depth to the cheese layer.
4. In a 9×13 inch baking dish, layer 3 lasagna noodles, half the ricotta mixture, half the roasted squash, half the chorizo, and 1/3 of the mozzarella. Repeat layers.
5. Top with remaining noodles, ricotta, mozzarella, and the rest of the Parmesan. Cover with foil.
6. Bake for 25 minutes. Remove foil. Bake for another 10 minutes until cheese is bubbly and golden.
7. Let lasagna rest for 10 minutes before slicing. This ensures clean cuts.

Outstanding in flavor, this lasagna offers a creamy texture with a spicy and sweet contrast. Serve with a crisp green salad to balance the richness.

Butternut Squash Chorizo Lasagna with Spinach and Ricotta

A hearty twist on classic lasagna, this version layers sweet butternut squash, spicy chorizo, creamy ricotta, and fresh spinach for a comforting meal.

Ingredients

• 1 lb butternut squash, peeled and thinly sliced (use a mandoline for even slices)
• 1 lb chorizo, casing removed (or substitute with Italian sausage)
• 15 oz ricotta cheese (whole milk for creaminess)
• 2 cups fresh spinach, roughly chopped (packed)
• 12 lasagna noodles (no-boil for convenience)
• 2 cups marinara sauce (homemade or store-bought)
• 2 cups mozzarella cheese, shredded (part-skim works too)
• 1/2 cup Parmesan cheese, grated (freshly grated for best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, cook chorizo until browned, about 5 minutes. Drain excess fat.
3. Layer 4 lasagna noodles at the bottom of the dish. Top with half the butternut squash slices.
4. Spread half the chorizo over the squash. Dot with half the ricotta and sprinkle half the spinach.
5. Pour 1 cup marinara sauce over the layers. Repeat layers once more, starting with noodles.
6. Top final layer with remaining noodles, sauce, mozzarella, and Parmesan. Cover with foil.
7. Bake for 25 minutes. Remove foil and bake another 15 minutes until cheese is bubbly and golden.
8. Let stand for 10 minutes before slicing. This allows layers to set for cleaner cuts.

Notably rich and flavorful, each bite offers a perfect balance of sweet, spicy, and creamy. Serve with a crisp green salad to cut through the richness.

Smoky Butternut Squash Chorizo Lasagna

Unusual lasagna twists keep dinner exciting, and this smoky butternut squash chorizo version is no exception. Layers of sweet squash, spicy chorizo, and creamy cheese come together for a hearty dish.

Ingredients

– 1 lb butternut squash, peeled and thinly sliced (about 1/8 inch thick)
– 1 lb chorizo, casing removed (spicy or mild, as preferred)
– 12 lasagna noodles (no-boil variety saves time)
– 15 oz ricotta cheese (whole milk for creaminess)
– 2 cups shredded mozzarella cheese (freshly shredded melts better)
– 1/2 cup grated Parmesan cheese (for a nutty finish)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika (adds depth)
– Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add chorizo, breaking it apart with a spoon. Cook until browned, about 5 minutes. Drain excess fat.
3. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, smoked paprika, salt, and pepper.
4. Layer 4 lasagna noodles in the baking dish. Spread half the ricotta mixture over noodles.
5. Arrange half the butternut squash slices over the ricotta. Sprinkle half the chorizo on top.
6. Repeat layers: noodles, remaining ricotta mixture, squash, and chorizo.
7. Top with remaining 4 noodles and sprinkle with remaining 1 cup mozzarella.
8. Cover with foil and bake for 25 minutes. Remove foil and bake until cheese is bubbly and golden, about 20 minutes more.
9. Let stand for 10 minutes before slicing. This allows layers to set.

Zesty and satisfying, this lasagna balances smoky, spicy, and sweet flavors beautifully. Serve with a crisp green salad to cut through the richness.

Butternut Squash Chorizo Lasagna with a Kick of Chili

Just when you thought lasagna couldn’t get any better, this butternut squash and chorizo version comes along with a spicy twist.

Ingredients

• 1 lb butternut squash, peeled and diced into 1/2-inch cubes
• 1 lb chorizo, casing removed (spicy or mild, based on preference)
• 12 lasagna noodles (no-boil variety saves time)
• 2 cups ricotta cheese (whole milk for creaminess)
• 1 egg (helps bind the ricotta)
• 3 cups shredded mozzarella cheese (for that perfect melt)
• 1/2 cup grated Parmesan cheese (adds a salty depth)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp chili flakes (adjust to taste)
• 2 cloves garlic, minced (fresh is best)
• 2 cups marinara sauce (homemade or store-bought)
• Salt and pepper (to season layers)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add chorizo, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: Drain excess fat for a less greasy dish.
3. Add butternut squash, garlic, and chili flakes to the skillet. Cook until squash is tender, about 10 minutes. Season with salt and pepper.
4. In a bowl, mix ricotta cheese and egg until well combined. Season lightly with salt and pepper.
5. Spread 1/2 cup marinara sauce at the bottom of the baking dish. Layer 4 lasagna noodles over the sauce.
6. Spread half the ricotta mixture over the noodles, followed by half the chorizo-squash mixture, and 1 cup mozzarella. Repeat layers, ending with noodles.
7. Top with remaining marinara sauce, mozzarella, and Parmesan cheese. Cover with foil, bake for 25 minutes. Tip: Remove foil last 5 minutes for a golden top.
8. Let lasagna rest for 10 minutes before slicing. Tip: This sets the layers for cleaner cuts.

Kick up your dinner game with this lasagna’s creamy, spicy, and slightly sweet flavors. Serve with a crisp green salad to balance the richness.

Cheesy Butternut Squash Chorizo Lasagna

Craving a twist on classic lasagna? This version layers sweet butternut squash, spicy chorizo, and plenty of cheese for a hearty dish.

Ingredients

• 1 lb butternut squash, peeled and thinly sliced (about 1/8 inch thick)
• 1 lb chorizo, casing removed (spicy or mild, as preferred)
• 12 lasagna noodles (no-boil variety saves time)
• 15 oz ricotta cheese (whole milk for creaminess)
• 2 cups shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 tsp nutmeg (optional for warmth)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, cook chorizo until browned, about 5 minutes. Drain excess fat.
3. Layer 4 lasagna noodles in the bottom of the dish. Top with half the butternut squash slices.
4. Spread half the ricotta over the squash. Sprinkle with 1/2 cup mozzarella and half the chorizo.
5. Repeat layers: noodles, remaining squash, ricotta, chorizo, and 1/2 cup mozzarella.
6. Top with final 4 noodles. Sprinkle remaining mozzarella and Parmesan over the top.
7. Cover with foil. Bake for 25 minutes. Remove foil; bake until cheese is bubbly and golden, about 15 more minutes.
8. Let stand for 10 minutes before slicing. This helps layers set.

Golden and bubbly, this lasagna offers a perfect balance of sweet, spicy, and creamy. Serve with a crisp green salad to cut through the richness.

Butternut Squash Chorizo Lasagna with Fresh Herbs

Perfect for a cozy dinner, this lasagna layers sweet butternut squash with spicy chorizo and fresh herbs for a hearty meal.

Ingredients

• 1 lb butternut squash, peeled and thinly sliced (about 1/8 inch thick)
• 1 lb chorizo, casing removed (spicy or mild, based on preference)
• 12 lasagna noodles (no-boil type recommended for ease)
• 2 cups ricotta cheese (whole milk for creaminess)
• 1 egg (helps bind the ricotta)
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1/4 cup fresh oregano, chopped
• 2 cups mozzarella cheese, shredded (for melting)
• 1/2 cup Parmesan cheese, grated (for a salty finish)
• 2 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, cook chorizo until browned, about 5 minutes. Drain excess fat.
3. In a bowl, mix ricotta, egg, basil, oregano, salt, and pepper until well combined.
4. Layer 4 lasagna noodles at the bottom of the dish. Spread half the ricotta mixture over noodles.
5. Add a layer of butternut squash slices, then half the chorizo. Sprinkle with 1/3 of the mozzarella.
6. Repeat layers: noodles, remaining ricotta, squash, chorizo, and another 1/3 of mozzarella.
7. Top with final 4 noodles, remaining mozzarella, and all the Parmesan.
8. Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes until bubbly and golden.
9. Let stand for 10 minutes before slicing. Garnish with fresh basil.

Enjoy the creamy ricotta and spicy chorizo balanced by sweet squash. Serve with a crisp green salad to cut through the richness.

Butternut Squash Chorizo Lasagna with a Crunchy Top

You’ve probably had lasagna before, but this version with butternut squash and chorizo brings a delightful twist to the classic. Zesty flavors and a crunchy top make it unforgettable.

Ingredients

– 1 lb butternut squash, peeled and diced (about 2 cups)
– 1 lb chorizo, casing removed
– 12 lasagna noodles (no-boil type recommended)
– 2 cups ricotta cheese
– 1 cup mozzarella cheese, shredded
– 1/2 cup parmesan cheese, grated
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1/4 tsp nutmeg (optional for warmth)
– 1/2 cup panko breadcrumbs (for the crunchy top)

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add butternut squash, cook until slightly soft, about 5 minutes.
3. Add chorizo to the skillet, breaking it apart. Cook until browned, about 5 minutes. Drain excess fat.
4. In a bowl, mix ricotta, mozzarella, parmesan, salt, pepper, and nutmeg.
5. Spread a thin layer of the cheese mixture at the bottom of a 9×13 inch baking dish.
6. Place 4 lasagna noodles over the cheese mixture.
7. Add half of the chorizo and squash mixture over the noodles.
8. Spread half of the remaining cheese mixture over the chorizo and squash.
9. Repeat layers: noodles, remaining chorizo and squash, then remaining cheese mixture.
10. Sprinkle panko breadcrumbs evenly over the top layer.
11. Bake for 25 minutes, or until the top is golden and crunchy.
12. Let stand for 5 minutes before serving.

Zero in on the contrast between the creamy layers and the crunchy top for a satisfying bite. Serve with a side of garlic bread to scoop up any cheesy goodness left on the plate.

Hearty Butternut Squash Chorizo Lasagna

Ready to dive into a dish that combines comfort with a kick? This lasagna layers sweet butternut squash, spicy chorizo, and creamy cheese for a bold twist on the classic.

Ingredients

• 1 lb butternut squash, peeled and diced into 1/2-inch cubes
• 1 lb chorizo, casing removed (choose spicy or mild based on preference)
• 12 lasagna noodles (no-boil for convenience)
• 15 oz ricotta cheese (whole milk for creaminess)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (enhances the squash’s sweetness)
• 2 cloves garlic, minced
• 1 cup marinara sauce (homemade or store-bought)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add chorizo, breaking it apart with a spoon. Cook until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add butternut squash and garlic. Cook until squash is tender, about 10 minutes. Season with salt, pepper, and nutmeg.
4. Spread 1/4 cup marinara sauce at the bottom of the baking dish. Layer 4 lasagna noodles over the sauce.
5. Top noodles with half the ricotta, half the chorizo, half the squash, and 1/3 of the mozzarella. Repeat layers, ending with noodles.
6. Spread remaining marinara over the top layer. Sprinkle remaining mozzarella and Parmesan on top.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until cheese is bubbly and golden.
8. Let stand for 10 minutes before slicing. This allows layers to set for cleaner cuts.

Zesty and rich, this lasagna offers a perfect balance of sweet and spicy. Serve with a crisp green salad to cut through the richness.

Butternut Squash Chorizo Lasagna with a Touch of Nutmeg

Savory and slightly sweet, this lasagna layers roasted butternut squash with spicy chorizo, all tied together with a hint of nutmeg. Perfect for a cozy dinner.

Ingredients

• 1 lb butternut squash, peeled and cubed (about 2 cups)
• 1 lb chorizo, casing removed (or any spicy sausage)
• 12 lasagna noodles (no-boil type recommended)
• 2 cups ricotta cheese (whole milk for creaminess)
• 1 egg (helps bind the ricotta)
• 3 cups mozzarella cheese, shredded (divided)
• 1/2 cup Parmesan cheese, grated
• 2 tbsp olive oil (or any neutral oil)
• 1/4 tsp nutmeg (freshly grated if possible)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. While squash roasts, brown chorizo in a skillet over medium heat, breaking it into small pieces, about 10 minutes. Drain excess fat.
3. In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, nutmeg, salt, and pepper.
4. Spread 1/2 cup ricotta mixture in a 9×13 inch baking dish. Layer 4 noodles, half the ricotta mixture, half the squash, and half the chorizo. Repeat layers.
5. Top with remaining 2 cups mozzarella. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
6. Let stand for 10 minutes before serving. This allows layers to set.

Notably creamy with a kick, this lasagna pairs well with a crisp green salad. Try serving it with a drizzle of hot honey for an extra flavor dimension.

Butternut Squash Chorizo Lasagna with Caramelized Onions

You won’t believe how this lasagna combines sweet, spicy, and savory in every bite. Perfect for cozy nights or impressing guests.

Ingredients

– 1 lb butternut squash, peeled and cubed (about 2 cups)
– 1 lb chorizo, casing removed
– 2 large onions, thinly sliced
– 2 tbsp olive oil (or any neutral oil)
– 12 lasagna noodles
– 2 cups ricotta cheese
– 1 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 1 tbsp butter
– Salt (adjust to taste)
– 1/2 tsp black pepper
– 1/4 tsp nutmeg (optional for warmth)

Instructions

1. Preheat oven to 375°F. Butter a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onions and a pinch of salt. Cook, stirring occasionally, until caramelized, about 20 minutes. Tip: Lower heat if onions brown too quickly.
3. In the same skillet, add chorizo. Cook until browned, about 5 minutes. Remove with a slotted spoon.
4. Add butternut squash to the skillet. Cook until slightly softened, about 5 minutes. Season with salt, pepper, and nutmeg.
5. Cook lasagna noodles according to package instructions. Drain and lay flat on a towel to prevent sticking.
6. Layer 4 noodles in the baking dish. Spread half the ricotta, then half the squash, chorizo, and onions. Sprinkle with Parmesan and mozzarella.
7. Repeat layers. Top with remaining noodles, cheeses, and dollops of butter.
8. Cover with foil. Bake for 25 minutes. Remove foil. Bake until bubbly and golden, about 15 minutes more. Tip: Let stand 10 minutes before slicing for cleaner cuts.
Buttery noodles meld with creamy cheeses and the kick of chorizo. Serve with a crisp salad to balance the richness.

Butternut Squash Chorizo Lasagna with a Gluten-Free Twist

Cravings for comfort food meet a healthier twist in this butternut squash chorizo lasagna. It’s gluten-free, packed with flavor, and surprisingly easy to make.

Ingredients

– 1 lb butternut squash, peeled and thinly sliced (about 1/8 inch thick)
– 1 lb chorizo, casing removed (spicy or mild, as preferred)
– 12 gluten-free lasagna noodles (no-boil variety recommended)
– 2 cups ricotta cheese (whole milk for creaminess)
– 1 egg (helps bind the ricotta)
– 2 cups shredded mozzarella cheese (for topping)
– 1/2 cup grated Parmesan cheese (adds a salty depth)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
– 1/4 tsp nutmeg (optional, for warmth)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, cook chorizo until browned, about 5 minutes. Drain excess fat.
3. In a bowl, mix ricotta, egg, Parmesan, salt, pepper, and nutmeg until well combined.
4. Layer 4 lasagna noodles at the bottom of the dish. Spread half the ricotta mixture over noodles.
5. Arrange half the butternut squash slices over the ricotta. Sprinkle half the chorizo on top.
6. Repeat layers: noodles, remaining ricotta, squash, and chorizo. Top with final noodle layer.
7. Sprinkle mozzarella evenly over the top layer. Cover with foil.
8. Bake for 25 minutes. Remove foil and bake another 15 minutes until cheese is bubbly and golden.
9. Let stand for 10 minutes before slicing. This helps layers set.

Rich layers of creamy ricotta, spicy chorizo, and sweet squash create a satisfying bite. Serve with a crisp green salad to balance the richness.

Conclusion

Nothing brings warmth to the table like these 14 Delicious Butternut Squash Chorizo Lasagna Recipes. Perfect for home cooks looking to spice up their meal rotation, each recipe offers a unique twist on a classic comfort dish. We invite you to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!