Squash, Spinach, and Bacon Lasagna

Well, this was no Roasted Pumpkin and Blue Cheese Lasagna (because that was such an extraordinary taste sensation beyond compare), but this is good and lovely in its own regard.

(It has been adapted, in quantity mostly, from the recipe found here.)

Butternut Squash (about 3 lb)

1 onion

6 oz fresh spinach

16 oz bacon, cooked and chopped

4 cloves garlic, minced

4 eggs

2 cups shredded cheese, plus 1/4 cup (separated)

2 cups fat ricotta cheese

26 oz pasta sauce

10 lasagna noodles

1/2 tsp salt 

1/2 tsp pepper

Instructions:

1. Bake your butternut squash by baking halves in the oven on a baking sheet for about 30 minutes at 350 degrees, then cubing, and cutting of peel. 

2. Heat a large skillet over medium-high heat with some butter. Saute chopped onions and garlic for about 4 minutes, until tender. Add spinach and saute 2-3 minutes, until wilted.

3. In a large bowl, combine 2 cups of shredded cheese, the ricotta cheese, and eggs. Mix until fully combined.

4. Coat the bottom of an 9x13 inch square baking dish with a few tablespoons of tomato sauce. Arrange 5 noodles over the sauce. Spread about 2 cups of the cheese mixture on top of the noodles, and then layer 1/2 of the butternut squash, spinach/onion, and bacon on top. Spread 1/2 of the pasta sauce on top of that, and then layer 5 more lasagna noodles on top of that. Repeat procedure for the second layer of lasagna. Top the final pasta sauce layer with 1/4 cup cheese (you can add more to taste if you prefer a larger amount of cheese), and cover with foil.

5. Bake lasagna at 375 degrees for 30 minutes. Uncover and bake for an additional 30 minutes. 

Enjoy!