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Roasted Butternut Squash Lasagna with Goat Cheese, Bacon, and Fried Sage

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Intermediate

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Description

A creamy, slightly-sweet take on lasagna. By simply removing the bacon from the top it’s instantly vegetarian. (But why on earth would you remove bacon!?)

Ingredients

  • 6 slices Uncooked Bacon
  • 2 Tablespoons Minced Fresh Sage (or 1/2 Teaspoon Dried, Ground Sage) Plus 2 Sprigs Of Fresh Sage For Fried Garnish, Divided Use
  • 8 ounces, weight Goat Cheese
  • ⅓ cups Ricotta Cheese
  • 1 whole Egg
  • ¼ teaspoons Kosher Salt
  • ⅛ teaspoons Coarsely Ground Black Pepper
  • 3 cups Marinara Sauce (24 Oz Or So)
  • 9 whole No Boil Lasagna Noodles
  • 1-½ cup Roasted, Smashed Butternut Squash (see Note)
  • 2 cups Shredded Mozzarella Cheese

Preparation

Preheat oven to 375 degrees F.

Fry the bacon (sliced or whole, whichever you prefer) in a medium saucepan over medium heat until it crisps up. Remove bacon with a slotted spoon and set aside.

Meanwhile, remove leaves from the 2 sprigs of fresh sage and add to the hot bacon drippings after you remove the cooked bacon. Fry for about 45 seconds or so until they, too, crisp up. Remove fried leaves from skillet and set aside with cooked bacon bits.

In a small bowl combine the goat cheese, ricotta cheese, egg, 2 Tablespoons of minced fresh sage, salt & pepper. Mix thoroughly. Set aside.

Prepare an 11×7 inch casserole dish with nonstick spray and spread a couple spoonfuls of marinara sauce in the bottom. Put a layer of lasagna noodles over the sauce. I used three, but I had to break one to make it fit. Spread about 1/2 cup smashed squash over noodles, followed by 1/3 of the goat cheese mixture, 1/3 of the remaining marinara sauce and 1/2 cup shredded mozzarella. Repeat layering two more times with remaining ingredients and top with remaining mozzarella cheese.

Cover with aluminum foil and bake for 30 minutes. Remove foil and continue to bake, uncovered, for another 15 minutes until everything is bubbly, heated through, and the cheese begins to turn golden brown. Remove from the oven and top with reserved bacon bits and fried sage. Allow to rest for about 10 minutes before slicing.

Makes about 6 servings.

Notes:
This obviously goes much faster if the squash is roasted ahead of time. It also freezes well. To roast a butternut squash, preheat the oven to 400 degrees F. Slice the squash in half, discarding seeds and gunk from the center. At this point you can either place it face-up on a baking sheet and drizzle with olive oil or face-down in a casserole dish and fill the dish with about 1/2-inch of water. Bake for about 40-70 minutes, depending on the size of your squash. When it’s done, it should easily pierce with a fork. Allow it to cool, then scrape the flesh from the skin, discarding the skin. Mash, then proceed with recipe. This method works for just about any type of squash.

4 Comments

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infomom on 5.3.2011

We loved this dish. I made it especially for my daughter-in-law who is vegetarian and left the bacon off her portion. It is a real keeper.

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Laura on 8.24.2010

sounds amazing!

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mermaidswheel on 8.16.2010

I’m dying to try this… I have butternuts coming out my ears in the garden and this sounds like a good use for some!

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big2beautiful on 8.16.2010

Sounds delicious! Once I read bacon, fried sage and goat cheese I was hooked. I will be making this soon.

6 Reviews

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Marjolein on 2.12.2015

Totally love this dish, i have made it serveral times allready. The last time i haven’t even bothered to mash the squash and added some chorizo to the layers and that worked great.

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lovedrunk on 10.22.2011

I literally just finished eating this and I loved it, as did my family! I used a 9×13 pan and did two layers instead of three. The only actual change I made was I cooked a half a pound of Italian turkey sausage and added it to the squash layers. Delicious!

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meggan on 1.22.2011

i made a vegetarian version of this and used blackened onions instead of bacon. goat cheese was a winner. next time, I think i’ll add some crushed walnuts for some crunch :)

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clombardi on 1.21.2011

This was for sure a hit and I will be making it again and again I think. I made a few changes just because it was what I had around the house – I used cottage cheese instead of the ricotta and feta instead of the goat cheese. I also pureed the squash and mixed it into the sauce as to not alarm the kiddos, but I don’t think I would do that step again. The sweetness of the squash combined with the bacon and sage was perfect! I may try the squash in my “regular” lasagna, it worked so well. It went fast – even in a normally picky crowd. Thanks for an excellent recipe!

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lz256 on 10.14.2010

This recipe hit my oven last night – and boy was it delicious! The sage & bacon on top is really magical – and by roasting the butternut squash the day before as the writer recommends it was really easy to put together for dinner. Really really yummy :).

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