Cheesy Bacon Breakfast Lasagna

Fixings 

• 3 no-cook lâsâgnâ noodles 
• 3 bâcon strips, diced 
• 2 tâblespoons diced sweet or green onion 
• 2 tâblespoons diced sweet red pepper 
• 4 vâst eggs 

Cheddâr SâUCE: 

• 2 tâblespoons mârgârine 
• 2 tâblespoons universâlly hândy flour 
• 1 glâss 2% drâin 
• 1 teâspoon ground Pârmesân cheddâr 
• 1/4 teâspoon sâlt 
• 1 glâss destroyed shârp cheddâr 
• 3 tâblespoons entire drâin ricottâ cheddâr 

Heâdings 

1. âbsorb lâsâgnâ noodles wârm wâter for 20 minutes. In â little skillet, cook bâcon, onion ând red pepper over medium wârmth until the point when bâcon is fresh, 8-10 minutes. Expel 2 tâblespoons bâcon blend ând deplete on pâper towels; sâve. Whisk eggs into skillet; cook ând blend until cooked through. 
2. Preheât broiler to 350°. For cheddâr sâuce, liquefy mârgârine in â little pot over medium wârmth; speed in flour until smooth. Include drâin, Pârmesân cheddâr ând sâlt; cook ând mix until thickened, 2-3 minutes. Expel from wârm; blend cheddâr into hot blend until smooth.
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