Bacon ‘N’ Egg Lasagna

Name: Bacon ‘N’ Egg Lasagna
Ingredients: 1 pound bacon strips, diced; 1 large onion, chopped; 1/3 cup all-purpose flour; 1/2 to 1 teaspoon salt; 1/4 teaspoon pepper; 4 cups 2% milk; 12 lasagna noodles, cooked and drained; 12 hard-boiled large eggs, sliced; 2 cups shredded Swiss cheese; 1/3 cup grated Parmesan cheese; 2 tablespoons minced fresh parsley, optional

11 ingredients

3 steps

Ingredients

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

Directions

1

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 or until thickened. Remove from the heat.
2

Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.
3

Bake, uncovered, at 350° for 35-40 minutes or until bubbly. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.