Bacon ‘N’ Egg Lasagna

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

1. 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 or until thickened. Remove from the heat.
2. Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.
3. Bake, uncovered, at 350u0b0 for 35-40 minutes or until bubbly. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.

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

Taken from www.tasteofhome.com/recipes/bacon-n-egg-lasagna/ (may not work)