Bacon ‘n’ Egg Lasagna


Submitted By: Carolyn Devers

Ingredients

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

    • Instructions


    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 two minutes and remove from heat.
    Spread 1/2 cup sauce in a greased 13-x-9-x-2-inch baking dish. Layer with four
    noodles, a third of the eggs, bacon, Swiss cheese, and white sauce; repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered at 350º for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting.
    Yield: 12 servings.