Bacon & Egg Lasagna Recipe
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 This recipe for Bacon & Egg Lasagna, by Mary Clark, is from The ASC Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Mary Clark
Added: Sunday, June 21, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 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)
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: To decrease prep time, assemble night before, keep refrigerated than bake in morning
(Remove lid).
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