Go Back
Print

Bacon Egg Lasagna

Ingredients

  • 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

Instructions

  1. In skillet, cook the bacon until crisp. Remove with a slotted spoon to paper towels.
  2. 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.
  3. 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.
  4. Repeat the layers twice. Sprinkle with Parmesan cheese.
  5. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting.

Recipe Notes

*Can be made the night before and refrigerated. To serve, remove from the refrigerator 30 minutes before baking. Bake as above.