Bacon and Egg Lasagna
500g 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 cups shredded swiss cheese
1⁄3 cup grated parmesan cheese
2 tablespoons minced fresh parsley
In skillet, cook bacon until crisp.
Remove with slotted spoon to paper towels.
Drain, reserving 1/3 cup drippings.
In the drippings, saute onion until tender.
Stir in flour, salt and pepper until blended.
Gradually stir in milk.
Bring to boil and cook and stir for 2 minutes.
Remove from heat.
Spread 1/2 cup sauce in greased 13x9x2" baking dish.
Layer with four noodles, a third of the egg and bacon, cheese and sauce.
Repeat 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 refrigerator 30 minutes before baking.
Bake as above.
(That Cooking Chick)
