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

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.