Bacon and Egg Lasagne

• 12 lasagne noodles (cooked and drained)
• 1 lb. bacon (cut in 1 inch strips)
• 1 cup chopped onion
• 1/3 cup bacon drippings
• 1/3 cup all purpose flour
• 1/2 tsp. salt
• 2 Tbsp. chopped parsley
• 1/4 tsp. pepper
• 4 cups milk
• 12 hard cooked eggs (sliced)
• 2 cups shredded Swiss cheese
• 1/3 cup grated Parmesan cheese

Directions:

In large skillet, cook bacon until crisp; drain, reserving 1/3 cup drippings. Set bacon aside. Cook onions in bacon drippings until tender. Add flour, salt, and pepper. Stir until a paste forms.

Add milk; cook and stir until mixture comes to a boil and is thickened.

Heat oven to 350 degrees F. Grease 9x13 inch baking dish. Spoon a small amount of white sauce into bottom of pan. Divide lasagne noodles, bacon, white sauce, eggs, and Swiss cheese into thirds; layer in pan. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25-30 minutes or until thoroughly heated. Sprinkle with parsley. Let stand 10 minutes before serving. Makes 12 servings. Can be made the day before.

By Robin

Post Feedback

Share This Page Print Follow 0 0