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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


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

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