Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Roasted Butternut Squash Lasanga With Goat Cheese, Bacon, and Fried Sage

 
One serving costs about $4.84 One serving costs about $4.84

$4.84 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish
spoonacular Score:64%

Spoonacular Score: 64%

 

Roasted Butternut Squash Lasanga With Goat Cheese, Bacon, and Fried Sage requires around around 45 minutes from start to finish. For $4.84 per serving, you get a side dish that serves 4. One portion of this dish contains roughly 47g of protein, 48g of fat, and a total of 881 calories. 1 person has made this recipe and would make it again. If you have egg, roasted butternut squash, cup ricotta cheese, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is solid. Similar recipes are Roasted Butternut Squash With Fried Sage And Spiced Seeds, Roasted Butternut Squash with Caramelized Onions, Gorgonzolan and Crispy Fried Sage, and Maple Roasted Butternut Squash Risotto with Bacon and Brown Butter Sage Topping.

Ingredients

Servings:
6 slices
6 slices bacon
bacon
1.5 cups
1.5 cups butternut squash
butternut squash
8 oz
8 oz goat cheese
goat cheese
1 cup
1 cup ricotta cheese
ricotta cheese
1
1  egg
egg
2 tsps
2 tsps fresh dried sage
fresh dried sage
0.25 tsps
0.25 tsps kosher salt
kosher salt
0.13 tsps
0.13 tsps black ground pepper
black ground pepper
3 cups
3 cups marinara sauce
marinara sauce
9
9  packaged no-boil lasagna noodles
packaged no-boil lasagna noodles
2 cups
2 cups shredded mozzarella cheese
shredded mozzarella cheese
6 slices bacon
6 slices
bacon
1.5 cups butternut squash
1.5 cups
butternut squash
8 oz goat cheese
8 oz
goat cheese
1 cup ricotta cheese
1 cup
ricotta cheese
1  egg
1
egg
2 tsps fresh dried sage
2 tsps
fresh dried sage
0.25 tsps kosher salt
0.25 tsps
kosher salt
0.13 tsps black ground pepper
0.13 tsps
black ground pepper
3 cups marinara sauce
3 cups
marinara sauce
9  packaged no-boil lasagna noodles
9
packaged no-boil lasagna noodles
2 cups shredded mozzarella cheese
2 cups
shredded mozzarella cheese

Equipment

casserole dish
casserole dish
aluminum foil
aluminum foil
slotted spoon
slotted spoon
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
oven
oven
casserole dish
casserole dish
aluminum foil
aluminum foil
slotted spoon
slotted spoon
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
oven
oven


Instructions

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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.64
Ingredient
6 slices bacon
1.5 cups butternut squash
8 ounces goat cheese
1 cup ricotta cheese
1 egg
2 teaspoons fresh dried sage
3 cups marinara sauce
9 packaged no-boil lasagna noodles
2 cups shredded mozzarella cheese
Price
$1.70
$0.46
$7.61
$4.37
$0.24
$0.41
$2.89
$1.44
$3.44
$22.56

Tips

Health Tips

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

Disclaimer

Nutritional Information

Quickview
881 Calories
46g Protein
47g Total Fat
66g Carbs
33% Health Score
Limit These
Calories
881
44%

Fat
47g
74%

  Saturated Fat
25g
161%

Carbohydrates
66g
22%

  Sugar
11g
13%

Cholesterol
164mg
55%

Sodium
1959mg
85%

Get Enough Of These
Protein
46g
93%

Copper
3mg
196%

Vitamin A
7686IU
154%

Selenium
70µg
101%

Phosphorus
694mg
69%

Calcium
566mg
57%

Manganese
1mg
54%

Vitamin B2
0.74mg
44%

Potassium
1141mg
33%

Vitamin B6
0.64mg
32%

Zinc
4mg
32%

Vitamin B12
1µg
31%

Vitamin C
23mg
29%

Magnesium
114mg
29%

Iron
5mg
28%

Vitamin E
3mg
26%

Vitamin B3
5mg
26%

Fiber
5g
24%

Vitamin B1
0.32mg
21%

Vitamin B5
2mg
20%

Folate
69µg
17%

Vitamin K
8µg
8%

Vitamin D
0.93µg
6%

covered percent of daily need

Related Recipes