Bacon & Egg Lasagna

• 1 lb. sliced Bacon, diced
• 1 large Onion, chopped
• 1/3 c. All-Purpose Flour
• 1/2 - 1 tsp. Salt
• 1/4 tsp. Pepper
• 4 c. Milk
• 12 Lasagna Noodles, cooked and drained
• 12 hard-cooked Eggs, sliced
• 2 c. (8 oz.) shredded Swiss Cheese
• 1/3 c. grated Parmesan Cheese
• 2 Tbsp. minced fresh Parsley

1. In a skillet, cook Bacon until crisp.
2. Remove with slotted spoon to paper towel.
3. Drain, reserving 1/3 c. drippings.
4. In drippings, saute Onion until tender.
5. Stir in Flour, Salt and Pepper until blended.
6. Gradually stir in milk.
7. Bring to a boil; cook and stir for 2 minutes.
8. Remove from heat.
9. Spread 1/2 cup Sauce in a greased 13 x 9 x 2 inch baking dish.
10. Layer with four Noodles, a third of the Egg, Bacon, Swiss Cheese and white sauce. Repeat layers twice.
11. Sprinkle with Parmesan Cheese.
12. Bake, uncovered, at 350 for 35 - 40 minutes or until bubbly.
13. Sprinkle with Parsley.
14. Let stand 15 minutes before cutting.
15. Yield:
16. 12 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114114 (may not work)