Place eggs in a single layer in a small saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Let stand for 10 minutes.

Spray a 13 x 9 inch baking dish with non-stick cooking spray.

In a large bowl, combine Alfredo sauce, water, sun-dried tomato pesto and diced roasted red bell peppers. Mix well, set aside.

Bring 8 to 10 cups water to a rolling boiling, add lasagna noodles, a few at a time. Boil for 5 to 8 minutes. Drain, rinse with cold water.

Peel eggs; coarsely chop eggs.

Arrange a layer of lasagna noodles in prepared pan. Top with 2/3 cup of the ham, 1/3 cup of the eggs and 1 cup cheese. Spread with 1-1/2 cups Alfredo sauce mixture. Repeat layers 1 or 2 more times, ending with sauce. Make sure top noodles are covered with sauce. Cover; refrigerate 8 hours or overnight.

Take dish out of the refrigerator, let stand for 30 minutes. Heat oven to 350º Bake, covered for 30 minutes.

In a small bowl, mix bread crumbs and melted butter. Uncover dish; sprinkle crumb mixture evenly over top of lasagna. Bake uncovered, 30 minutes longer or until heated through and topping is golden brown. Remove from oven and let stand for 10 minutes before serving.