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Poultry and Eggs -
Bacon ‘n’ Egg Lasagna
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| INGREDIENTS |
- 1 pound sliced bacon, diced
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1 large onion, chopped
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1/3 cup all-purpose flour
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1/2 to 1 teaspoon salt
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1/4 teaspoon pepper
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4 cups milk
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12 lasagna noodles, cooked and drained
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12 hard-cooked eggs, sliced
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2 cups (8 ounces) shredded Swiss cheese
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1/3 cup grated Parmesan cheese
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2 tablespoons minced fresh parsley
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| 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. |
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