Remember, I play with my food a lot. In this case I was wondering about two items I enjoy, lasagna and bacon. They play well together; bacon gives the lasagna a smoky touch as well as more meat. Yes, it’s kinda carbonaraish, but it is tasty and still cheesy. Now, I switch out zucchini for pasta on my wife’s, but both turned out well. I hope you like it.

16 strips bacon
1/2 pound Italian sausage
32 ounces low sodium marinara
32 ounces ricotta cheese
16 ounces parmesan cheese
16 ounces mozzarella cheese
1 tablespoon Italian herbs
1/4 cup olive oil
8 ounces portobello mushrooms
1/2 teaspoon salt
1 teaspoon black pepper
3 zucchini cut in planks
Salt for zucchini
4 no-boil pasta sheets

Heat oven to 400. Add 8 strips of bacon on a foil-lined sheet. Cook until crispy.

Salt zucchini planks and set on paper towels to remove excess water.

Fry 8 strips of bacon in pan on medium( fry to crispy. Remove bacon from pan and place on paper towel to drain.

Add sausage to pan and brown. Remove from pan.

Add oil and mushrooms to pan on medium and brown.

In a bowl mix ricotta, eggs, Italian herbs, parmesan, and 1/2 the mozzarella until combined.

Add marinara sauce to pan with mushrooms and cook for 10 minutes on low. Add bacon and sausage.

Grease a 5 x 9 baking pan.

Assembly:
3/4 cup of sauce
1/2 cup ricotta mixture
Zucchini or pasta sheet
3/4 cup of sauce
1/2 cup ricotta mixture
Zucchini or pasta sheet
3/4 cup of sauce
1/2 cup ricotta mixture
Zucchini or pasta sheet
Top with remaining mozzarella

Cover with foil bake for 35 minutes.

Remove foil top with remaining Bacon strips.

Cook for 20 minutes.

Let cool.

Serve.