Bacon And Egg Lasagna

• 12 pieces lasagna
• 1 lb. bacon, cut into 1-inch strips
• 1 c. chopped onion
• 1/3 c. bacon drippings
• 1/3 c. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 c. milk
• 12 eggs, hard-cooked and sliced
• 8 oz. shredded Swiss cheese
• 1/3 c. grated Parmesan cheese
• 2 Tbsp. chopped parsley

1. Cook lasagna as directed on package.
2. Drain and rinse in hot water.
3. In large skillet, cook bacon until crisp; drain, reserving 1/3 cup drippings.
4. Set bacon aside.
5. Cook onions in bacon drippings until tender.
6. Add flour, salt and pepper; stir until smooth and bubbly.
7. Gradually add milk; cook until mixture thickens and boils, stirring constantly.
8. Heat oven to 350u0b0. Grease 13 x 9-inch dish.
9. Spoon a small amount white sauce into dish.
10. Divide lasagna, bacon, white sauce, eggs and Swiss cheese into thirds; layer in a dish.
11. Sprinkle with Parmesan.
12. Bake at 350u0b0 for 25 to 30 minutes.
13. Sprinkle with parsley.
14. Let stand.

lasagna, bacon, onion, bacon, flour, salt, pepper, milk, eggs, swiss cheese, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=827652 (may not work)