bacon and egg lasagna
Ed made this for his family and suggested we make it for Sunday breakfast.I didn't taste it because of the bacon but it looked very good and we had a lot of folks coming back for seconds. Ed says at home he puts it together in the evening and bakes it in the morning. To serve, remove from refrigerator 30 minutes before baking.He says he sometimes add thinly sliced potatoes and sometimes he uses sausage instead of bacon and adds a 2 c of cooked spinach.
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yield
12 -15
method
Bake
Ingredients For bacon and egg lasagna
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1 lb diced bacon
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1 onion,chopped
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1/3 c flour
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1 teaspoon salt
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1/4 teaspoon pepper
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4 c milk
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12 lasagna noodles,cooked and drained well
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12 hard-boiled eggs,sliced
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2(8 ounce) shredded cheddar cheese
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1/3 c grated parmesan cheese
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2 tablespoons minced fresh parsley
How To Make bacon and egg lasagna
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1In skillet, cook bacon until crisp. Remove with slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk. Bring to boil and cook and stir for 2 minutes. Remove from heat. Spread 1/2 cup sauce in greased 13x9x2" baking dish. Layer with four noodles, a third of the egg and bacon, cheese and sauce. Repeat layers twice. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting.
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