Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 386
  • Fat:
  • 20 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 252 mg
  • Sodium:
  • 489 mg
  • Carbohydrate:
  • 28 g
  • Fiber:
  • 1 g
  • Protein:
  • 23 g
Contest Winning Recipe

Bacon 'n' Egg Lasagna

My sister-in-law served this special dish for Easter breakfast one year, and our whole family loved the mix of bacon, eggs, noodles and cheese. Now I sometimes assemble it the night before and bake it in the morning for a terrific hassle-free brunch entree. -Dianne Meyer, Graniteville, Vermont

SERVINGS

12

CATEGORY

Main Dish

METHOD

Baked

PREP

45 min.

COOK

35 min.

TOTAL

80 min.

INGREDIENTS

  • 1 pound sliced bacon, diced
  • 1 large onion, chopped
  • 1/3 cup all-purpose flour
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 12 lasagna noodles, cooked and drained
  • 12 hard-cooked eggs, sliced
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley

DIRECTIONS

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. Remove from the heat.
    Spread 1/2 cup sauce in a greased 13-in. x 9-in. 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° for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting. Yield: 12 servings.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008