• 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