Bacon ‘n’ Egg Lasagna

By rmille6277

SUBMITTED BY: Beverly Miller

Ingredients

• 1 pound sliced bacon, diced
• 1 large onion, chopped
• 1/3 cup all-purposed flour
• 1/2 to 1 teaspoon salt (I used 1/2 teaspoon)
• 1/4 teaspoon pepper
• 4 cups milk
• 12 lasagna noodles, cooked and drained (I used only 9 noodles)
• 12 hard-cooked eggs, sliced
• 2 cups (8 ounces) shredded Swiss cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley

Preparation

Step 1

DIRECTIONS:
In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, sauté’ onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat.

Spread ½ cup sauce in a greased 13 inch x 9 inch x 2 inch baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350 for 35 to 40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting. Yield: 12 servings.