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Bacon 'n' Egg Lasagna
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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
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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |