Cheesy Bacon Breakfast Lasagna
This unique breakfast dish is a smart way to use up a few extra no-boil lasagna noodles. Switch up the different cheeses—swiss, pepper jack and mozzarella taste delicious, too!
—Susan Kieboam, Streetsboro, OH Prep: 30 min. + soaking Bake: 10 min. + cooling Makes: 4 servings
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 ¹₄ tsp. salt 1 cup shredded sharp
cheddar cheese
3 Tbsp. whole-milk ricotta cheese
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 8x4-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.
Per serving: 443 cal., 31g fat (15g sat. fat), 253mg chol., 638mg sod., 19g carb. (5g sugars, 1g fiber), 21g pro.