Open faced Lasagna

Something to do with lasanga noodles that isn't as time consuming as lasagna or trying to make ravioli out of lasagna noodles.

Ingredients:
2 sweet potatoes
8 ounces goat cheese (capricho de caba if feeling wealthy, 365 brand if on a budget)
1/2 pound lasagna noodles
1 bunch sage (loosely or finely chopped, depending on your taste)
1/4 cup butter
salt and pepper to taste
1. Bring two pots of water to boil, meanwhile scrub the potatoes and stab them with a knife. Once the water is boiling toss in the potatoes and cook until easily impaled. This should take around 20 minutes.

2. Once the potatoes are done remove them from the heat; for a quick cool down, run cold water over them. Put the lasagna noodles in the other pot of boiling water and set the timer for about 10 minutes.

3. Once the potatoes are cooled, pinch off their skin. Cut them into small pieces and mash them up with the goat cheese. (Note: if you want them creamy heat them up a little while you are doing this). Salt to taste.

4. In a saucepan heat the butter on medium-low. Add the sage and cook until browned, about 4-5 minutes.

5. Drain the lasagna noodles. Place a few noodles on a plate and scoop some of the sweet potato mixture around them. Repeat this until all the noodles and mix are used up.

6. Crack some pepper on top and devour!