Lasagna gets infused with some Mexican flair in part three of our five-part series of chocolate and beer recipes created by Joanne Bruno of Eats Well With Others. Each recipe in this series includes our baking range and local craft beer as ingredients, and focuses on various meals of the day.
Lasagna for lunch? Try this recipe for Mole Butternut Squash Lasagna.
1/2 large butternut squash, halved lengthwise and sliced thinly
2 tbsp olive oil, plus more for brushing
2 cloves garlic, minced
1 1/2 lb heirloom tomatoes, coarsely chopped
14 oz canned diced tomatoes
12 oz Bluepoint Brewery Oktoberfest
1.5 oz bittersweet chocolate
1/2 tsp chipotle chili powder
1/4 lb dried beans, soaked overnight and boiled until tender
salt and black pepper, to taste
8 oz cheddar cheese or pepperjack, shredded
12 lasagna noodles
GET THE FULL RECIPE FROM EATS WELL WITH OTHERS HERE!
Joanne Bruno is a 25-year-old MD/PhD student who is obsessed with baking and cooking. She is the writer, photographer and eater behind Eats Well With Others where she takes a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!