"A filling breakfast lasagna that can be served for brunch, lunch or dinner. A crowd pleaser that has a little something for everyone. Can also be refrigerated or frozen prior to serving; if you choose to do this, add an extra 1/2 cup of milk to the sauce, cook the lasagna a little less, and allow for a longer cooking time."
Preheat oven to 350 degrees F (175 degrees C). Butter a baking pan.
Whisk 1/4 cup milk and eggs together in a bowl. Season with salt and pepper. Spread into the prepared baking pan.
Bake in the preheated oven until solid yet slightly wet on top, about 10 minutes. Let cool.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
Cook sausage in a deep saucepan over medium heat until browned, about 6 minutes. Transfer to a plate, reserving grease in the pan.
Preheat oven to 400 degrees F (200 degrees C).
Place onions in the hot saucepan with the reserved grease. Cook and stir until starting to soften, about 5 minutes. Add butter; increase heat to medium-high. Add flour; cook and stir for 2 minutes. Pour in milk slowly; season with salt and pepper. Bring to a simmer and cook until sauce is thickened, about 4 minutes. Remove from heat; stir in the cooked sausage, diced tomatoes, ham, and parsley.
Cut into cooked sheet of eggs into strips about the size of the lasagna noodles.
Mix ricotta cheese, mozzarella cheese, Cheddar cheese, and garlic salt together in a bowl.
Spread a thin layer of the sauce into the bottom of a baking dish. Add a layer of lasagna noodles. Sprinkle a portion of the cheese mixture on top. Scatter some of the mushrooms over the cheese. Place a layer of the egg strips on top. Continuing layering the remaining sauce, noodles, cheese, mushrooms, and egg strips. Top the final layer with sauce and cheese.
Bake in the preheated oven until cheese is lightly browned, about 20 minutes.