"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bacon 'n' Egg Lasagna Recipe

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This recipe for Bacon 'n' Egg Lasagna, by , is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Bergmann
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound sliced bacon, diced
1 large onion, chopped
1/3 c. all-purpose flour
1/2 to 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 T. minced fresh parsley

Directions:
Directions:
In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute 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. Remove from the heat.

Spread 1/2 cup sauce in a greased 9 x 13 in. baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice more. Sprinkle top with Parmesan cheese.

Bake, uncovered, at 350 for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting.

Number Of Servings:
Number Of Servings:
12

 

 

 

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