Roasted Butternut Squash Lasagna

By know1der

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
• 2 cups water
• 1 (28 ounce) can crushed tomatoes
• 2 (14.5 ounce) cans diced tomatoes with Basil, Garlic & Oregano
• 1 teaspoon Italian seasoning
• 1 1/2 cups roasted, smashed butternut squash
• 1 (16 ounce) box traditional lasagna noodles
• 3 cups shredded mozzarella cheese

Preparation

Step 1

Preheat oven to 350F. 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.

In a small bowl combine the goat cheese, ricotta cheese, egg and minced sage.
In large mixing bowl combine water, crushed tomatoes, diced tomatoes and Italian
seasoning, stir to combine.

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.

Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Remove
from oven and top with bacon bits and fried sage .Let stand for 10 minutes before
serving.

The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch
baking dishes and freeze one for a wintry night supper.