Three-cheese and Spinach Lasagna

Preheat your oven to 375 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.

Divide the ricotta evenly over 2 bowls. Add the goat cheese, ½ cup of grated Parmesan and ½ cup of mozzarella to one bowl and the blue cheese, ½ cup of grated Parmesan cheese and ½ cup of mozzarella to the other bowl.

Whisk the egg in a separate bowl and divide evenly over the 2 bowls with the cheese mixtures. Season with salt and pepper and mix thoroughly. Set aside.

In a pan over medium heat, sauté the onions and spinach in the butter until soft. Drain the spinach in a colander to remove the excess liquid. Press on the spinach to remove every last bit of moisture.

Grease a 12×8 inch casserole dish with olive oil or butter and spread 1 cup of marinara sauce in the bottom. Put a layer of lasagna noodles over the sauce. I used three. Spread the goat cheese mixture over the noodles, followed by half the spinach and half of the bacon. Top with a cup of marinara sauce. Put another layer of noodles on top and add the blue cheese mixture and the rest of the spinach and bacon. Top with the remaining noodles. Add the last cup of marinara sauce and sprinkle the remaining cup of mozzarella and the remaining ½ cup of Parmesan cheese on top. Sprinkle with some panko (or bread) crumbs for extra crunch.

Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake, uncovered, for another 20 minutes until everything is bubbly and the cheese begins to turn golden brown. Remove from oven. Allow to rest for about 10 minutes before slicing.