Chorizo Butternut Squash and Spinach Lasagna this …
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Vegan Lasagna with Chorizo, Butternut Squash, and Spinach

This butternut squash lasagna is the perfect take on a classic Italian dish with a twist. The creamy tofu ricotta, vegan chorizo spinach filling, and butternut squash puree are all homemade for the ultimate autumnal dinner. Best of all, this healthy lasagna recipe is vegan-friendly, meatless, nut-free, healthy, and delicious. This dish is incredibly comforting for an evening meal when the days get a little chillier and is a great way to sneak in some extra veggies into your diet.

History Of Lasagna

Lasagna (or lasagne) comes from the Ancient Greek word ‘laganon’. Laganon was the first pasta used and was cut into thin, flat sheets. The dish has evolved, but generally, it is considered that lasagna, as we know it today with Italian flavors, originated in Naples in the late 1800s. However, there are even references to a layered pasta dish (without the tomato sauce) dating as far back as the 14th century.

Lasagna Or Lasagne, Which Is Correct?

You may have seen references with lasagna or lasagne and wondered which of these spellings is more traditional. It turns out, it depends on two factors. Firstly, you need to know that lasagne is plural for more than one sheet of lasagna pasta. Furthermore, it depends on which region of Italy you are referencing, as the northern and southern areas have their own preferences for the spelling. Outside of Italy, it is more common for American English to use lasagna and British English to use lasagne.

Is This Meatless Lasagna Recipe Complicated?

Although this recipe looks complicated with a long list of ingredients, it is surprisingly easy to make this vegan lasagna at home. This is because you can prepare all the elements ahead of time and then assemble the lasagna. Depending on how experienced you are in the kitchen, you might choose to finish each stage before moving on to the next or make them simultaneously to save time.

Can I Make The Spinach Lasagna In Advance?

Sure thing! You can prep this spinach and butternut squash lasagna recipe ahead of time to simply pop in the over for an easy family-style dinner in the week. Alternatively, you can bake the lasagna and keep any leftovers in the fridge to reheat later in the week.

However, I find lasagna is best eaten on day one and tends to go a little softer after being stored in the fridge for a day or more. If you keep baked leftovers, I recommend you reheat the lasagna in the oven for about 15-20 minutes at 350°F (175°C). Cover with foil for half the cooking time and serve when pipping hot throughout.

Although you can microwave this recipe, it is not recommended as it will become chewier and dry.

What Is Vegan Chorizo and Where To Buy Vegan Chorizo?

You will need to pick up vegan chorizo for the chorizo and spinach filling in this meatless lasagna. My go-to brand is Upton’s Naturals Chorizo, made from seitan. Seitan is often used for its very firm texture and smokey taste as a high-protein plant-based meat replacement. Other vegan chorizo recipe ideas include tacos, nachos, or tofu scramble.

INGREDIENTS

  • 10 oz lasagna noodles cooked ( or oven-ready lasagna noodles )
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon Paprika
  • ¼ teaspoon Basil
  • fresh sage for topping, chopped

Butternut Squash Puree:

  • 32oz frozen butternut squash
  • 1/2 cup vegetable broth
  • 1/4 teaspoon nutmeg
  • 1/4 salt

Chorizo and Spinach Filling:

  • 1 tablespoon olive oil
  • 16 oz chorizo seitan,
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 5oz spinach

Tofu Ricotta:

  • 1 14 oz package extra-firm tofu, drained and pressed
  • 3 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 clove garlic
  • 2 teaspoons mellow white miso
  • juice of 1/2 lemon

METHOD

1. Preheat the oven to 350F

Butternut Squash Puree:

1. First, cook the butternut squash according to the package. Then add to a high-powered blender along with the vegetable broth, nutmeg, and salt. Blend until creamy and set aside.

Chorizo and Spinach Filling:

1. Next, to a large pan on medium heat add the olive oil and diced yellow onion. Cook for about 3 minutes until the onions are slightly translucent and fragrant, then add the minced garlic and combine. Add the chorizo seitan and cook for 3-5 minutes, add the spinach and combine, cook until wilted. Remove from heat.

Tofu Ricotta:

  1. Add crumbled tofu, miso, olive oil, nutritional yeast, garlic, salt, pepper, and lemon to the bowl of a food processor or blender and blend until creamy, stopping to scrape down the sides as needed.
  2. Add salt and pepper to taste.
  3. Set aside

HOW TO ASSEMBLE THE LASAGNA:

  1. Lightly grease a 9 x 13 baking dish with olive oil or coconut spray. Spread 1/2 cup of butternut squash puree on the bottom of the dish. Top with cooked lasagna noodles without overlapping.
  2. Spread half of the chorizo and spinach filling over the noodles and top with dollops tofu ricotta ( about 1 tbsp each ). Then, top with cooked noodles.
  3. Spread another layer of butternut squash puree and the remaining half of the chorizo and spinach filling over the noodles. Top the filling with more dollops of tofu ricotta. Top with the final layer of cooked noodles.
  4. Spread a generous amount of butternut squash puree over this final layer of noodles, and top with dollops of tofu ricotta. Top with Italian seasoning, paprika, basil.
  5. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.
  6. Top with fresh chopped sage, optional 
vegan lasagna

Chorizo, Butternut Squash, and Spinach Lasagna

Dominique Ebra
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 8 people

Ingredients
  

Butternut Squash Puree

  • 32 oz frozen butternut squash
  • 1/2 cup vegetable broth
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

Chorizo and Spinach Filling

  • 1 tbsp olive oil
  • 16 oz chorizo seitan
  • 1/2 yellow onion chopped
  • 1 garlic clove minced
  • 5 oz spinach

Tofu Ricotta

  • 14 oz package extra-firm tofu drained and pressed
  • 3 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 garlic clove
  • 2 tsp mellow white miso
  • juice of 1/2 lemon

Instructions
 

  • Preheat the oven to 350F

Butternut Squash Puree

  • First, cook the butternut squash according to the package. Then add to a high-powered blender along with the vegetable broth, nutmeg, and salt. Blend until creamy and set aside.

Chorizo and Spinach Filling

  • Next, to a large pan on medium heat add the olive oil and diced yellow onion. Cook for about 3 minutes until the onions are slightly translucent and fragrant, then add the minced garlic and combine. Add the chorizo seitan and cook for 3-5 minutes, add the spinach and combine, cook until wilted. Remove from heat.

Tofu Ricotta

  • Add crumbled tofu, miso, olive oil, nutritional yeast, garlic, salt, pepper, and lemon to the bowl of a food processor or blender and blend until creamy, stopping to scrape down the sides as needed.
  • Add salt and pepper to taste.
  • Set aside

HOW TO ASSEMBLE THE LASAGNA

  • Lightly grease a 9 x 13 baking dish with olive oil or coconut spray. Spread 1/2 cup of butternut squash puree on the bottom of the dish. Top with cooked lasagna noodles without overlapping.
  • Spread half of the chorizo and spinach filling over the noodles and top with dollops tofu ricotta ( about 1 tbsp each ). Then, top with cooked noodles.
  • Spread another layer of butternut squash puree and the remaining half of the chorizo and spinach filling over the noodles. Top the filling with more dollops of tofu ricotta. Top with the final layer of cooked noodles.
  • Spread a generous amount of butternut squash puree over this final layer of noodles, and top with dollops of tofu ricotta. Top with Italian seasoning, paprika, basil.
  • Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.
  • Top with fresh chopped sage, optional