Roasted Butternut Squash Lasagna

25 minutes Prep Time
1 hour Cook Time
8 Servings

This lasagna is a gourmet delight! Crispy bacon, tangy goat cheese, roasted butternut and sage combined with traditional lasagna ingredients in this creamy and savory dish. Perfect for a dinner party to impress your guests, they don’t need know how simple it was to put together.

Ingredients

  • 6 slices bacon
  • 2 tablespoons minced fresh sage and 2 sprigs of fresh sage leaves
  • 6 ounces goat cheese
  • 1 (15 ounce) carton low fat ricotta cheese
  • 1 egg, beaten
  • 1/2 cup water

  • 1 can Redpack® Canned Crushed Tomato in Puree 28 oz

  • 1 can Redpack® Redpack Diced Tomatoes Basil, Garlic & Oregano 28 oz

  • 1 teaspoon Italian seasoning
  • 1 1/2 cups roasted, smashed butternut squash
  • 1 (16 ounce) box traditional lasagna noodles
  • 3 cups shredded mozzarella cheese

Instructions

Step one

Preheat oven to 350° F. Fry bacon in a medium saucepan over medium heat until crisp. Remove bacon with a slotted spoon and set aside. Remove leaves from the 2 sprigs of fresh sage and add to bacon drippings. Fry about 45 seconds or until crisp; remove from skillet. Crumble bacon to use as a garnish.

Step two

In a small bowl combine the goat cheese, ricotta cheese, egg and minced sage.

Step three

In large mixing bowl combine water, crushed tomatoes, diced tomatoes and Italian seasoning, stir to combine.

Step four

Cover the bottom of a 9x13x2 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Spread 1/2 cup butternut squash over noodles. Top with ½ of cheese mixture, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining mozzarella cheese.

Step five

Cover tightly with foil and bake for 1 to 1 1/2 hours; until noodles are cooked. Remove from oven and top with bacon bits and fried sage. Let stand for 10 minutes before serving.

Step six

The recipe makes 12 servings, but you could divide the recipe into two 9×9 inch baking dishes and freeze one for a wintry night supper.

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