1 lb bacon, cooked and crumbled
9 lasagna noodles, cooked
6 large eggs, beaten
4 C milk
1 C ham, cooked and cubed
1 1/2 C cheddar cheese, grated, divided
1/2 C Swiss cheese, grated
1/3 C parmesan cheese, grated
1/2 C yellow onion, finely chopped
1/4 C all-purpose flour
2 Tbsp extra-virgin olive oil
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
When ready to bake, preheat oven to 350 F degrees.
Lightly grease a 9x13 baking dish with non-stick cooking spray. Heat olive oil in a large skillet, over medium-high heat. Sauté onion until softened and translucent.
Pour milk into skillet. Season with garlic powder, salt, and pepper. Bring to a boil. Reduce heat to medium.
Whisk flour into milk. Cook for 5-7 minutes, or until thickened. Whisk in 1 C cheddar cheese, stirring until cheese is melted, and sauce is smooth.
Spread half cheese sauce across the bottom of baking dish. Top with 3 lasagna noodles. Sprinkle on 1/3 bacon, ham, and onions.
Top with 1/3 remaining cheddar cheese and 1/3 Swiss cheese. Repeat with another 2 layers.
Pour beaten eggs evenly over the mixture. Top with parmesan cheese.
Refrigerate lasagna overnight, or bake immediately.
Bake for 35-40 minutes, or until eggs are set, and cheese is golden brown.