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Bacon 'n' Egg Lasagna




Source of Recipe


Taste of Home


Recipe Introduction


My niece made this for a family brunch and it was delicious! It had a lot of flavor. She didn't use a full pound of bacon...maybe 3/4 lb. or even a bit less. And she made it the night before and cooked it the next morning.


List of 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

Recipe



In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the 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 1/2 cup sauce in a greased 13-in. x 9-in. 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 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting. Yield: 12 servings.