1. Preheat oven to 400F.
2. Arrange halved and seeded acorn squash in a large baking dish or baking sheet. Drizzle 2 tablespoons olive oil over top of the squash then sprinkle a few dashes of sea salt, black pepper, and ground nutmeg over top as well. Bake for 45 minutes to 1 hour or until flesh is soft and pierce-able with a butter knife. Remove from oven and let cool until you can handle them.

3. Cook your bacon while the squash is cooking! *See notes section for how I cooked my bacon.

4. Scoop out roasted acorn squash flesh into large bowl. Mix in chopped sage and tomato sauce until well combined and completely smooth (aka no clumps of acorn squash).

5. Coat an oven-proof skillet with the remaining 2 tablespoons olive oil. Begin layering lasagna, starting with a layer of noodles, followed by a layer of acorn squash tomato sauce puree, then bacon crumbs, then another noodle layer, then a ricotta layer, and continuing until all ingredients are gone (ending on a ricotta layer – I repeated the complete layering cycle twice: noodles, acorn squash, bacon, noodles, ricotta, noodles, acorn squash, bacon {save a few crumbs for the very top of lasagna}, noodles, ricotta). Sprinkle parmesan on top of the last ricotta layer plus any bacon crumbs that are left. Cover skillet with tin foil then bake in the oven (at 400F still) for 45 minutes. Remove foil then cook an additional 5-10 minutes or until lasagna is golden.

6. Garnish with extra freshly chopped sage the slice and EAT.

cashew ricotta:

1. Blend all ingredients together in a high-speed blender or food processor until completely smooth. Scape down the sides of the blender or food processor as added. If mixture is too thick, add more water, one tablespoon at a time. Taste and season with more salt, pepper, and/or garlic powder if needed.