Ingredients
3 no-cook lasagna noodles3 bacon strips, diced2 tablespoons diced sweet or green onion2 tablespoons diced sweet red pepper4 large eggsCHEESE SAUCE:2 tablespoons butter2 tablespoons all-purpose flour1 cup 2% milk1 teaspoon grated Parmesan cheese1/4 teaspoon salt1 cup shredded sharp cheddar cheese3 tablespoons whole-milk ricotta cheese
Preparation
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.
Preheat oven to 350°. 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.
Drain noodles on paper towels. To assemble lasagna, spread 3 tablespoons cheese sauce over bottom of a greased 8x4-in. loaf pan. Layer with 1 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.
Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting.
