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Post by Granny Smith on Mar 9, 2008 22:40:35 GMT -5
Bacon and Egg Lasagna contributed by gayla
-------------------------------------------------------------------------------- This dish can be prepared the night before or early in the morning!
1 lb. bacon, cut into 1-inch pieces 1 c. chopped onions 1/3 c. flour 1/2 t. salt 1/4 t. pepper 4 c. milk Vegetable oil or nonstick cooking spray 12 lasagna noodles, cooked and drained 12 hard-cooked eggs, sliced 2 c. (8 oz.) shredded Swiss cheese 1/3 c. grated Parmesan 2 T. fresh parsley, chopped
In large skillet, cook bacon until crisp; drain; reserve 1/3 c. drippings from pan. Set bacon aside; add onions to pan drippings and cook until tender; add flour, salt and pepper - stir to make a paste. Add milk; cook, stirring, until misture comes to a boil and is thickened.
Oil or spray 13 X 9-inch baking pan. Spoon a small amount of the sauce into the bottom of the pan.
Divide lasagna noodles, bacon, white sauce, eggs and Swiss cheese into thirds; layer in pan. Sprinkle with Parmesan. Cover and refrigerate overnight.
To bake - preheat oven to 350. Bake, covered, 25 minutes; uncover and bake 15 to 20 minutes longer or until heated through and top is lightly browned.
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