Bacon Cheeseburger Lasagna

1 1/2 lbs lean ground beef
1 medium onion, diced (1 cup)
1/4 tsp salt
1/8 tsp pepper
2 cans (15oz each) chunky tomato sauce
1 cup water
1 large egg
1 (15oz) container ricotta cheese
1 cup shredded Swiss cheese
1/4 cup fresh parsley, chopped
8 slices bacon, crisply cooked and crumbled (1/2 cup) -- divided
12 uncooked lasagna noodles
2 cups shredded Cheddar cheese

Spray 13x9" baking dish with cooking spray. In a 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered for 10 minutes.

In a medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of bacon.

Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked lasagna noodles. Spread half of the ricotta cheese mixture, 2 cups of beef mixture and 3/4 cup of the cheddar cheese over the noodles. Repeat layers once, starting with 4 noodles. Top with remaining 4 noodles, beef mixture, cheddar cheese and bacon. Spray a 15-inch length of tin foil with non-stick cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 350F. Bake covered for 45 minutes. Uncover and bake for 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting. Serve with garlic bread and a green salad.