8 fluted lasagna noodles
3 tbsp. butter
1 red pepper, seeded & finely chopped
1/2 c. onion, chopped
2 (10 oz.) pkg. frozen spinach, finely chopped, cooked, squeezed & sauteed briefly in butter
2 c. shredded Mozzarella cheese
1 (10 oz.) sour cream
3/4 c. Parmesan cheese
1 egg, slightly beaten
1/4 c. butter
1/4 c. all-purpose flour
1/8 tsp. pepper
1/2 tsp. salt
1 c. milk
8 slices bacon, cooked

Cook lasagna noodles as on package, set aside. Saute onion and red pepper with 3 tablespoons butter until tender, about 5 minutes. Combine spinach, onion, red pepper, 1 1/2 cups of the Mozzarella, 1/2 cup of the Parmesan cheese and egg, set aside.

Melt 1/4 cup butter in saucepan. Stir in flour. Add pepper and salt. Stir in milk and remaining Parmesan cheese. Broil to a boil, stirring constantly. Boil and stir until thick. Remove noodles from water. Layer noodles, spinach mixture and sauce until all is used. Sprinkle with remaining Mozzarella cheese. Bake at 325 degrees for about 30 minutes until hot and bubbly.