Cheesy Bacon Breakfast Lasagna

• 3 no-cook lasagna noodles
• 3 bacon strips, diced
• 2 tablespoons diced sweet or green onion
• 2 tablespoons diced sweet red pepper
• 4 large eggs
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup 2% milk
• 1 teaspoon grated Parmesan cheese
• 1/4 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons whole-milk ricotta cheese

1. Soak lasagna noodles in warm water for 20 minutes. In a small skillet, cook bacon, onion and red pepper over medium heat until bacon is crisp, 8-10 minutes. Remove 2 tablespoons bacon mixture and drain on paper towels; reserve. Whisk eggs into skillet; cook and stir until cooked through.
2. Preheat oven to 350u0b0. For cheese sauce, melt butter in a small 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 tablespoons cheese sauce over bottom of a greased 8x4-in. loaf pan. Layer with one lasagna noodle, 3 tablespoons cheese sauce, half the egg mixture and another lasagna noodle. Layer with 3 tablespoons cheese sauce, ricotta cheese and remaining egg mixture. Top with the third noodle, remaining cheese sauce and reserved bacon mixture.
4. Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting.

noodles, bacon, sweet, sweet red pepper, eggs, butter, flour, milk, parmesan cheese, salt, cheddar cheese, wholemilk ricotta cheese

Taken from www.tasteofhome.com/recipes/cheesy-bacon-breakfast-lasagna/ (may not work)