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

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