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Bacon & Egg Lasagna Recipe

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This recipe for Bacon & Egg Lasagna, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Clark
Added: Sunday, June 21, 2009


1 lb bacon
l large onion (chopped)
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
4 c milk
12 lasagna noodles (cooked & drained)
12 hard cooked eggs (sliced)
2 c Swiss cheese shredded
1/3 c Parmesan cheese (grated)
2 T parsley-fresh (minced)

Cook bacon till crisp. Drain (Reserve 1/3 c. of bacon drippings).
With bacon drippings saute onion until tender.
Stir in flour salt pepper until blended.
Gradually stir in milk.
Boil for 2 min (stirring). Remove from heat.
Spread 1/2 c sauce in greased 9 X 13 pan.
Layer with 4 noodles, third of eggs & bacon, Swiss cheese & white sauce.
Repeat layers twice.
Sprinkle with Parmesan cheese.
Bake uncovered at 350. For 35-40 min(or until bubbly).
Sprinkle with parsley. Let stand 15 min. before cutting.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
To decrease prep time, assemble night before, keep refrigerated than bake in morning
(Remove lid).




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