August 2, 2010

Bacon 'n Egg Lasagna

1 lb. sliced bacon, diced
1 lg. onion, chopped
1/3 cup. all purpose flour
1/2 to 1 tsp. salt
1/4 tsp. pepper
4 cups. milk
12 lasagna noodles, cooked and drained
12 hard-cooked eggs, sliced
2 cups (8oz)shredded swiss cheese
1/3 cup. grated Parmesan cheese
2Tbsp. minced fresh parsley


      In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towel's. drain, reserving 1/3 cup. drippings. In the drippings, sauté onion until tender. Stir in flour, salt in milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Spread 1/2 cup. sauce in a greased 13 x 9 inch. baking dish.
     Layer with four noodles, a third of the eggs and bacon, swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.
    Bake, uncovered, at 350 F. for 35-45 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting.
Serves 12

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