Woah – this Bacon Egg Lasagna is amazing! Creamy, cheesy and packed with eggs and bacon – which of course makes everything better!
I love how easy it is to put together. It’s even better as leftovers the next day.
Everyone I’ve served this to has loved it. It’s also easy to feed to a crowd at holiday time because it can be made ahead.
- 1 lb diced bacon
- 1 large onion chopped
- 1/3 cup flour
- 1/2 - 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups milk
- 12 lasagna noodles cooked and drained
- 12 hard-boiled eggs sliced
- 2 8 ounce cups shredded Swiss cheese
- 1/3 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
In skillet, cook the bacon until crisp. Remove with a slotted spoon to paper towels.
Drain, reserving 1/3 cup drippings. In the drippings, saute the onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the milk. Bring to boil and cook and stir for 2 minutes. Remove from the heat.
Spread 1/2 cup of the sauce in a greased 13x9x2" baking dish. Layer with four noodles, a third of the egg and bacon, cheese and sauce.
Repeat the layers twice. Sprinkle with Parmesan cheese.
Bake uncovered at 350 degrees for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting.
*Can be made the night before and refrigerated. To serve, remove from the refrigerator 30 minutes before baking. Bake as above.
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Recipe based on one by **Tinkerbell**
Photo by anniesnomsblog