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Roasted Butternut Squash Lasagna

  • RoastedButternutSquash
PREP: 25 minutes
COOK: 1 hour
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.


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 (28 ounce) can Redpack® Crushed Tomatoes in Puree
1 (28 ounce) can Redpack® Diced Tomatoes Basil, Garlic & Oregano
1 teaspoon Italian seasoning
1 1/2 cups butternut squash, roasted and smashed
1 (16 ounce) box traditional lasagna noodles, uncooked
3 cups shredded mozzarella cheese


  • Preheat oven to 350o 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.
  • 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 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.
  • 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.


Calories: 420 | Fat: 18.0g | Trans Fats: 0g | Cholesterol: 40mg | Sodium: 700mg | Carbohydrate: 44g | Fiber: 4g | Protein: 23g | Vitamin A: 80% | Vitamin C: 35% | Calcium: 35% | Iron: 15%


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