Bacon & Egg Lasagna - cooking recipe

Ingredients

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

Preparation

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