Bacon and Egg Lasagne

• 12 lasagne noodles (cooked and drained)
• 1 lb. bacon (cut in 1 inch strips)
• 1 cup chopped onion
• 1/3 cup bacon drippings
• 1/3 cup all purpose flour
• 1/2 tsp. salt
• 2 Tbsp. chopped parsley
• 1/4 tsp. pepper
• 4 cups milk
• 12 hard cooked eggs (sliced)
• 2 cups shredded Swiss cheese
• 1/3 cup grated Parmesan cheese

Directions:

In large skillet, cook bacon until crisp; drain, reserving 1/3 cup drippings. Set bacon aside. Cook onions in bacon drippings until tender. Add flour, salt, and pepper. Stir until a paste forms.

Add milk; cook and stir until mixture comes to a boil and is thickened.

Heat oven to 350 degrees F. Grease 9x13 inch baking dish. Spoon a small amount of white sauce into bottom of pan. Divide lasagne noodles, bacon, white sauce, eggs, and Swiss cheese into thirds; layer in pan. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25-30 minutes or until thoroughly heated. Sprinkle with parsley. Let stand 10 minutes before serving. Makes 12 servings. Can be made the day before.

By Robin