Bacon And Egg Lasagne

• 12 uncooked lasagne noodles
• 1 lb. bacon, cut in 1-inch strips
• 1/3 c. bacon drippings
• 1 c. chopped onions
• 1/3 c. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 c. milk
• 12 eggs, scrambled
• 8 oz. shredded Swiss cheese
• 1/3 c. Parmesan cheese

1. Cook lasagne to desired doneness.
2. Drain.
3. Rinse in hot water. In large skillet, cook bacon until crisp; drain.
4. Reserve 1/3 cup drippings.
5. Set bacon aside.
6. Cook onions in bacon drippings until tender.
7. Add flour, salt and pepper; stir until smooth and bubbly. Gradually add milk.
8. Cook until mixture boils and thickens, stirring constantly.
9. Heat oven to 350u0b0.
10. Grease baking dish. Spoon a small amount of sauce in pan, then layer the noodles, bacon, sauce, eggs and Swiss cheese.
11. Try for a total of three layers.
12. Sprinkle top with Parmesan cheese.
13. Bake for 25 to 30 minutes.

noodles, bacon, bacon, onions, flour, salt, pepper, milk, eggs, swiss cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1027918 (may not work)