Butternut squash lasagna

When we were being inundated with autumn squash this past fall, I needed to find creative ways to prep it. I don't remember where I heard of this idea or how I came up with it, but I made it last week and decided it was blog-worth.

Ingredients

Sauce

1 medium butternut squash - pealed, seeded, and cubed

milk

salt

pepper

Filling

Part skim ricotta (1 medium container)

1 egg

bacon - chopped, cooked, and drained

1 teaspoon rubbed dried sage

salt and pepper to taste

Nuts and bolts

No boil lasagna noodles

Smoked gouda cheese-shredded

Instructions

1. Preheat oven to 375 F

2. Prep sauce: Steam squash until soft - about 15 minutes, whir in blender with milk, salt and pepper adding enough milk to make smooth

3. Fry bacon, drain

4. Mix ricotta, bacon, egg, salt, pepper, and sage

5. Construct lasagna in large baking dish: sauce, no boil noodles, then ricotta, repeat

6. Top with shredded gouda

7. Bake until bubbly - about 45 minutes