1 (8 ounce) package uncooked lasagna noodles
1 pound bacon
1 pound large onions, diced
2 1/2 cups water
1/2 cup unsalted butter
1 (8 ounce) package cream cheese, softened
1 1/2 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup shredded mozzarella cheese
3/4 cup fresh basil
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried oregano, or to taste
salt and pepper to taste
1 (2.25 ounce) package uncooked lasagna crumbs
1 (6.5 ounce) jar caramel glaze
1 (8 ounce) package frozen diced onion
Preheat oven to 375 degrees F (190 degrees C). Unroll lasagna noodles and lay flat in two 9x13 inch casserole dishes.
In a medium saucepan over medium heat, combine bacon, onions, water, butter and cream cheese. Cook and stir until the mixture comes to a boil, about 1 minute, then cook another minute more to blend in the bacon. Stir in milk, broth, soup mixture, the mozzarella cheese, basil, garlic powder, oregano and salt and pepper to taste. Bring to a boil, then reduce heat to low for about 15 minutes and leave mixture until the mixture thickens. Let cool, then spread the cream cheese mixture over the cooked lasagna. Sprinkle with the remaining 1 1/2 cups of bacon and sprinkle it with the remaining 1/4 cup of bacon. Let cool completely then carefully slice each slab slice to serve 1 in a creamy, gooey layer. Serve with caramel sauce as desired.
Remove the noodles from the fridge and place in a baking dish. In a medium bowl, stir together the soup mixture, 3/4 cup of bacon, tomato sauce, 1/3 cup of milk, 1/4 cup of tomato paste, 4 cloves of garlic, 1 teaspoon of dried oregano and 1/4 teaspoon of salt and pepper. Stir together the lasagna and sauce and allow it to soak in the juices for 20 minutes before serving.