Butternut Squash Lasagna Rolls

Another great Pinterest find, this one is modified from Beantown Baker.

Filling
10 c (1/2-inch) cubed butternut squash (about 4 lbs)
1/4 c shallots, chopped
2 T fresh sage, chopped
Cooking spray
1 T butter, melted
1/2 c plain Greek yogurt
1/4 c milk
salt and pepper, to taste

Sauce
3 slices applewood smoked bacon, chopped
1/2 lb shallots, peeled and halved
6 garlic cloves, crushed
1/2 c dry white wine
1 14oz can vegetable broth
salt and pepper, to taste

Other
16 cooked lasagna noodles
3/4 c crumbled goat cheese
1/4 c chopped toasted hazelnuts

1. Preheat oven to 400 degrees F.
To prepare filling (this can be done a day in advance),
2. Combine first butternut squash, shallots and sage on a jelly roll pan coated with cooking spray.
3. Drizzle with butter; toss to coat.
4. Bake for 25 minutes or until lightly browned, stirring occasionally.
5. Place squash mixture in a large bowl; mash with a potato masher.
6. Stir in greek yogurt, milk, salt and pepper.
Prepare the sauce,
7. Cook bacon in a Dutch oven over medium-high heat until crisp.
8. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.
9. Add shallots and garlic to drippings in pan; sauté 5 minutes or until browned.
10. Under medium-high heat, add wine, scraping pan to loosen browned bits, then add broth; bring to a boil.
11. Reduce heat; simmer 5 minutes. Remove from heat; stir in salt and pepper.
Assemble the meal,
12. Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion.
13. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400degrees F for 25 minutes or until cheese is golden.
14. Sprinkle with bacon and hazelnuts, serve hot.

I know it looks like a lot of steps, but reading through them ahead of time and multi-tasking will make it seem like much less.  I halved this recipe since my butternut squash wasn't large enough (probably because someone used a butternut squash in a previous recipe when it called for sweet potato instead- oops).  I omitted the sage, since I didn't have any; but I kept it in the recipe since I feel it would have been good with it.  I also removed a step regarding the sauce, because it was time consuming and not necessary for the dish.  And I can't say I stuck with just 3 slices of bacon (okay, I made and used the whole package).  My husband loves me more for it.  ;)

Also, this recipe can be made vegetarian but omitting the bacon.  The original calls for chicken broth too, but I used vegetable since I used much more bacon.