Skip Navigation Links
  Skip Navigation Links  

Poultry and Eggs - Bacon ‘n’ Egg Lasagna

  • 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

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.
Submitted By: Carolyn Devers
Montgomery Farmers Co-op
Number of Servings: 12
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2023 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice