Roasted Butternut Squash Lasagna with Goat Cheese, Bacon, and Fried Sage
4.8(6)
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!?)
04In a small bowl combine the goat cheese, ricotta cheese, egg, 2 Tablespoons of minced fresh sage, salt & pepper. Mix thoroughly. Set aside.
05Prepare 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.
06Cover 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.
07Makes about 6 servings.
08Notes: 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.