Roasted Butternut Squash Lasagna with Goat Cheese, Bacon, and Fried Sage

Don’t hate me for saying this, but I don’t think it’s gotten over 70 degrees here for the past two weeks. While 65 degree weather isn’t ideal for playing in the hose outside, it’s awfully better (to me) than 95 degrees. Especially since our home isn’t air-conditioned. I feel like fall has already arrived. Hello, Fall!

I made this lasagna sometime this spring with some frozen squash I’d saved from last year. I was saving this post for sometime in October. It feels like October right now, so I’m throwing it up early.

(It’ll probably get hot next week because I did this . . . )

We loved this lasagna. It’s a creamy, slightly-sweet (from the squash) meal that will feed quite a few hungry mouths. Leave off the bacon garnish and fry the sage in oil and it would be a wonderful meatless dish! (But why you would want to leave off the bacon is beyond me.) If you cook the squash ahead of time and use the no-boil noodles, it comes together fairly quickly.

When I made this I had just discovered how delicious fried sage is. Especially when you fry it in bacon drippings. Bacon seems to have that effect on everything it touches. (I know. I have an illness.)

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Roasted Butternut Squash Lasagna with Goat Cheese, Bacon, & Fried Sage


6 slices of uncooked bacon
1 1/2 cups smashed roasted butternut squash (see note)
8 ounces goat cheese
1/3 cup ricotta cheese
1 egg
2 T minced fresh sage or 1/2 tsp dried ground 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 (about 25 oz or so)
9 no-boil lasagna noodles
2 cups shredded mozzarella cheese


Preheat oven to 375 degrees F.

Fry the bacon (sliced or whole, whichever you prefer) in a medium saucepan over medium heat until it crisps up. Remove bacon with a slotted spoon and set aside.

Meanwhile, remove leaves from the 2 sprigs of fresh sage and add to the hot bacon drippings after you remove the cooked bacon. 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 11x7 inch casserole dish with nonstick spray and add 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 marinara sauce and 1/2 cup shredded mozzarella. Repeat layering two more times with remaining ingredients and top with remaining mozzarella cheese.

Cover 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.

Makes about 6 servings.

Nat's Notes:
1. 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.

from Perry's Plate

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24 Responses to “Roasted Butternut Squash Lasagna with Goat Cheese, Bacon, and Fried Sage”

  1. #
    Joanne — August 13, 2010 @ 5:27 pm

    Seeing as how I am sitting in my apartment eating roasted kabocha squash right now (basically a relative of acorn squash). Even though it is 95 degrees out. I obviously can't blame you for making this. It looks fantastic!


  2. #
    danasfoodforthought — August 13, 2010 @ 8:31 pm

    This sounds so fantastic… and your pictures are great!


  3. #
    Rebecca — August 13, 2010 @ 11:38 pm

    Not to miss the point of this very delicious-looking lasagna, but where on earth did you find an 11×7 baking pan? I keep seeing them in recipes but not in stores.


  4. #
    Natalie @ Perrys' Plate — August 14, 2010 @ 1:41 am

    Rebecca – It's just a clear glass Pyrex baking dish. It came in a set with the 9×13. (Wedding gift.) I've seen ceramic ones that size before, but I don't know if Pyrex still makes that size. I replaced it a few years ago and bought it at Walmart.


  5. #
    Kathryn — August 14, 2010 @ 4:50 pm

    Mmmmm… butternut squash lasagna is one of my fall favorites! Especially with sage. But sadly, my family hates butternut squash (and all winter squashes for that matter.) It makes Fall a difficult time for me in the kitchen :( I want to make so many squash recipes.


  6. #
    Sare — August 14, 2010 @ 11:34 pm

    oooh my!
    instead of a glass 11×13, you could also use a roasting pan, they're about that big and super deep (that's what I used to do, until my mom decided the roasting pan was hers)


  7. #
    Jodi — August 15, 2010 @ 4:39 am

    Yum! I want to make this right now! It is similar to a butternut squash ravioli recipe we tried a few weeks ago. It didn't have bacon in it, though. :)


  8. #
    Joudie's Mood Food — August 15, 2010 @ 7:25 am

    So yes you did manage to make jealous…. We have terrible weather here in the UK. Its summer over here and it has not stopped raining for days…. Anyway back to your Gorgeous dish. Well it looks amazing and you are combining all my favourite things…. I guess i will be making this often as its always winter here :)


  9. #
    grace — August 15, 2010 @ 9:48 am

    gorgeous dish, natalie! it's cheese-happy, pig-happy, and herb-happy, which means grace is happy…to say the least. :)


  10. #
    Natalie @ Perrys' Plate — August 23, 2010 @ 11:40 pm

    Oh yeah, Sare… I meant a 11×7, not a 11×13 pan. You'd practically have to double the recipe to fill one of those puppies :)


  11. #
    Sara — April 26, 2011 @ 4:42 pm

    Gorgeous! This looks really delicious. I love the idea of making lasagna with different ingredients than the usual ones.


  12. #
    Si — April 27, 2011 @ 12:06 am

    This looks rich and delicious. I have some leftover goat cheese and fresh moz from Easter. I think I'll give this a try. Thanks for sharing!


  13. #
    avocadopesto — April 27, 2011 @ 1:25 pm

    This sounds absolutely delicious! I will have to try it soon. I've never cooked with butternut squash before but I've tried butternut squash lasagna once and I absolutely loved it.


  14. #
    Simply_Tea — May 5, 2011 @ 3:57 am

    I am so making this dish for dinner tonight! What a fantastic recipe!


  15. #
    Rebekah — July 10, 2011 @ 5:17 am

    Oh, this looks amazing! Might have to make it for a dinner real soon!

    Just stumbled upon your blog, and thoroughly enjoying it!

    Look forward to reading more! :)


  16. #
    Jamie — September 8, 2011 @ 12:53 am

    I just made this for dinner tonight and since my husband was feeling extra sweet he even agreed to the menu…butternut squash, goat cheese, and ricotta are usually not on his list of likes but HE LOVED IT!! And I did too of course! Thank you for this yummy recipe. Definitely a keeper :)


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  18. #
    Kelly @ Free Spirit Food — February 2, 2012 @ 12:41 pm

    I’m definitely trying this. How can you go wrong with bacon, squash, cheese!


  19. Pingback: A Dish that “Screams Jo”: Roasted Butternut Squash Lasagna with Goat Cheese, Bacon and Fried Sage « Notes From a Messy Kitchen

  20. #
    Erin — October 16, 2012 @ 10:42 am

    This is delicious. Even better the next day. I think next time I might add spinach or swiss chard, to have some greenery combat the richness, but this is an A+ meal. It isn’t difficult at all, but of course takes some time with roasting the squash, etc.


    • Natalie Perry replied: — October 16th, 2012 @ 9:24 pm

      Glad you liked it, Erin! I think when I make this again, I’ll add some greens, too!

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  23. #
    Christina — October 11, 2013 @ 12:00 pm

    I made this a few months ago when my mom came over – I used gluten free noodles, and portabella mushrooms on her half instead of bacon (she is vegetarian as well). On our half instead of bacon I used prosciutto, but I think the bacon would have been nicer for the frying of the sage.

    I am making this again tomorrow night! The family is coming over for a pre thanks giving dinner, and I think this is PERFECT. I Love it so much!


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