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1
Preheat oven to 350 degrees F (175 degrees C). Butter a baking pan.
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2
Whisk 1/4 cup milk and eggs together in a bowl. Season with salt and pepper. Spread into the prepared baking pan.
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3
Bake in the preheated oven until solid yet slightly wet on top, about 10 minutes. Let cool.
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4
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.
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5
Cook sausage in a deep saucepan over medium heat until browned, about 6 minutes. Transfer to a plate, reserving grease in the pan.
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6
Preheat oven to 400 degrees F (200 degrees C).
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7
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.
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8
Cut into cooked sheet of eggs into strips about the size of the lasagna noodles.
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9
Mix ricotta cheese, mozzarella cheese, Cheddar cheese, and garlic salt together in a bowl.
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10
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.
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11
Bake in the preheated oven until cheese is lightly browned, about 20 minutes.
