Breakfast Lasagna

Ingredients

• 3 no-cook lasagna noodles
• 3 bacon strips, diced
• 2 Tbsp. diced sweet or green onion
• 2 Tbsp. diced sweet red pepper
• 4 large eggs

CHEESE SAUCE

• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 1 cup 2% milk
• 1 tsp. grated Parmesan cheese
• ¼ tsp. salt
• 1 cup shredded sharp cheddar cheese
• 3 Tbsp. whole-milk ricotta cheese

Directions

1. Soak lasagna noodles in warm water for 20 minutes. In a skillet, cook bacon, onion and red pepper over medium heat until the bacon is crisp, 8-10 minutes. Remove 2 Tbsp. bacon mixture and drain on paper towels; reserve. Whisk eggs and add to skillet; cook and stir until cooked through.
2.  

   Preheat oven to 350°. For sauce, melt butter in a saucepan over medium heat; whisk in flour until smooth. Add milk, Parmesan cheese and salt; cook and stir until thickened, 2-3 minutes. Remove from heat; stir cheddar cheese into hot mixture until smooth.

3.  

   Drain noodles on paper towels. To assemble lasagna, spread 3 Tbsp. cheese sauce over bottom of a greased 8 x 4-in. loaf pan. Layer with one lasagna noodle, 3 Tbsp. cheese sauce, half the egg mixture and another noodle. Layer with 3 Tbsp. cheese sauce, ricotta cheese and remaining egg mixture. Top with a third noodle, remaining cheese sauce and reserved bacon mixture.

4.  

   Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting.