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BACON AND EGG LASAGNA

List of Ingredients




12 uncooked lasagna noodles
1 pound bacon, cut into 1-inch strips
2 tablespoons vegetable oil
1 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups milk
12 hard-cooked eggs, shelled and sliced
2 cups shredded Swiss cheese
1/2 cup grated Parmesan cheese
2 tablespoons parsley, chopped freshly



Recipe



Bring large pot of water to boil. Add 1 tablespoon olive oil to pot.
Cook lasagna noodles to desired doneness as directed on package.
Drain and rinse lightly with cool water.

In large skillet, cook bacon until crisp. Drain and place bacon
aside. Pour vegetable oil in skillet and heat. Add onions and cook
until tender. Add flour, salt and pepper; stir until smooth and
bubbly.

Gradually add milk and cook until mixture boils and thickens,
stirring constantly.

Heat oven to 350 degrees. Grease 13-by-9-inch baking dish. Spoon
small amount of sauce into bottom of pan. Divide lasagna noodles,
bacon, sauce, eggs and Swiss cheese into thirds. Layer in pan.
Sprinkle with Parmesan cheese.

Bake in preheated oven for 25-30 minutes or until heated thoroughly.
Sprinkle with parsley and let stand for 10 minutes before cutting
into squares or serving.

Makes 12 servings.

posted by Jamie Rahm on MoreThanCereal
"Food"
By BARBARA BRATEL COLLIER
March 20, 1997 / The Cleveland Sun