Roasted Butternut Squash Lasagna with Goat Cheese Bacon and Fried Sage
Ingredients
- 6 slices of uncooked bacon
- 1 1/2 cups smashed roasted butternut squash
- 8 ounces soft goat cheese
- 1/3 cup ricotta cheese
- 1 egg
- 2 tablespoons minced fresh sage or 1/2 tsp dried ground sage + 2 sprigs fresh sage to fry for garnish
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon coarsely ground black pepper
- 3 cups marinara sauce (around 25 ounces)
- 9 no-boil lasagna noodles
- 2 cups shredded mozzarella and Provolone cheeses
Instructions
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