A Dish that “Screams Jo”: Roasted Butternut Squash Lasagna with Goat Cheese, Bacon and Fried Sage
I pinned this recipe a while back and one of my girlfriend’s commented “this recipe screams Jo. SCREAMS it.” She couldn’t be more right. You see, this lasagna includes a lot of my “trigger ingredients”– if they are in a recipe or on a menu, I probably will order it/make it. Now that meatless January is finally over, I’m going back through my saved recipes and making the ones that just scream Jo. I was excited to make this one for Emily and Alex last night (I’d like to say that goat cheese is one of Emily’s ‘trigger ingredients’ too, but I feel like that is an understatement). Mine was not nearly as pretty as the masterpiece on Perry’s Plate, but as I’ve said before, there seems to be an inverse correlation in my cooking between beauty and taste.
Roasted Butternut Squash Lasagna with Goat Cheese, Bacon and Fried Sage
From Perry’s Plate
- 6 slices of uncooked bacon
- 1 1/2 cups mashed butternut squash (I boiled pre-chopped squash and mashed, can also bake)
- 8 ounces goat cheese
- 1/3 cup ricotta cheese
- 1 egg
- 2 T minced fresh sage + 2 sprigs of fresh sage to fry for garnish
- 1/4 tsp Kosher salt
- 1/8 tsp coarsely ground black pepper
- 3 cups marinara sauce (25 oz jar)
- 9 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
Preheat oven to 375 degrees F.
- Fry the bacon in a medium saucepan over medium heat until it crisps up; meanwhile, remove leaves from the 2 sprigs of fresh sage . Remove bacon with a slotted spoon and set aside and chop; add the sage to the hot bacon drippings. 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 T minced fresh sage, salt & pepper. Mix thoroughly. Set aside.
- Prepare an 11×7 inch casserole dish with nonstick spray and add spread a couple spoonfuls of marinara sauce in the bottom. Put a layer of three lasagna noodles over the sauce. Spread about 1/2 of the mashed squash over noodles, followed by 1/2 of the goat cheese mixture, 1/3 of the marinara sauce and 1/2 cup shredded mozzarella. Repeat layering two more times with remaining ingredients and top with remaining marinara and mozzarella cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove foil, add sage and bacon, and continue to bake, uncovered, for another 15 minutes until everything is bubbly, heated through, and the cheese begins to turn golden brown.
I served it with one of my new favorite salads. I made it with Asian pear this time and used a mix of kale and spinach for a base.