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Bacon ‘n’ Egg Lasagna

Course: Breakfast
Keyword: Bacon 'n' Egg Lasagna
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Ingredients

  • Ingredients
  • 1 pound bacon strips diced
  • 1 large onion chopped
  • cup all-purpose flour
  • ½ to 1 teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups 2% milk
  • 12 lasagna noodles cooked and drained
  • 12 large hard-boiled eggs sliced
  • 2 cups Swiss cheese shredded
  • cup Parmesan cheese grated
  • 2 tablespoons fresh parsley minced (optional)

Instructions

  • Directions
  • Preheat oven to 350°.
  • In a large skillet, cook bacon until crisp.
  • Remove to paper towels.
  • Drain, reserving ⅓ cup drippings.
  • In the drippings, sauté 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 heat.
  • Spread ½ cup sauce in a greased 13x9 in. baking dish.
  • Layer with 4 noodles and a third each of the eggs, bacon, Swiss cheese and remaining sauce.
  • Repeat layers twice.
  • Sprinkle with Parmesan cheese.
  • Bake, uncovered, until bubbly, 35-40 minutes.
  • If desired, sprinkle with parsley.
  • Let stand 15 minutes before cutting.
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