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1
Preheat your oven to 375 F.
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2
Fry the bacon (sliced or whole, whichever you prefer) in a medium saucepan over medium heat until it crisps up.
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3
Remove bacon with a slotted spoon and set aside.
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4
Divide the ricotta evenly over 2 bowls.
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5
Add the goat cheese, 1/2 cup of grated Parmesan and 1/2 cup of mozzarella to one bowl and the blue cheese, 1/2 cup of grated Parmesan cheese and 1/2 cup of mozzarella to the other bowl.
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6
Whisk the egg in a separate bowl and divide evenly over the 2 bowls with the cheese mixtures.
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7
Season with salt and pepper and mix thoroughly.
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8
Set aside.
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9
In a pan over medium heat, saute the onions and spinach in the butter until soft.
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10
Drain the spinach in a colander to remove the excess liquid.
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11
Press on the spinach to remove every last bit of moisture.
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12
Grease a 12x8 inch casserole dish with olive oil or butter and spread 1 cup of marinara sauce in the bottom.
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13
Put a layer of lasagna noodles over the sauce.
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14
I used three.
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15
Spread the goat cheese mixture over the noodles, followed by half the spinach and half of the bacon.
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16
Top with a cup of marinara sauce.
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17
Put another layer of noodles on top and add the blue cheese mixture and the rest of the spinach and bacon.
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18
Top with the remaining noodles.
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19
Add the last cup of marinara sauce and sprinkle the remaining cup of mozzarella and the remaining 1/2 cup of Parmesan cheese on top.
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20
Sprinkle with some panko (or bread) crumbs for extra crunch.
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21
Cover with aluminum foil and bake for 30 minutes.
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22
Remove the foil and continue to bake, uncovered, for another 20 minutes until everything is bubbly and the cheese begins to turn golden brown.
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23
Remove from oven.
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24
Allow to rest for about 10 minutes before slicing.
