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Casserole Bacon and Egg Lasagna

posted by Sue Freeman 04-09-100 4:21 PM

Bacon and Egg Lasagna
Source: Taste of Home Apr/May2000

1 lb. bacon, diced
1 large onion, chopped
1/3 cup all purpose flour
1/2 to 1 teaspoon salt
1/4 tsp. pepper
4 cups milk
12 lasagna noodles, cooked and drained
12 hard cooked eggs, sliced
2 cups shredded cheese, Swiss
1/3 cup grated parmesean cheese
2 tablespoons fresh minced parsley

Preheat oven to 350degrees.

In a skillet, cook bacon til crisp. Remove and drain, reserving 1/3 cup of drippings.
Saute onion until tender. Stir in flour, salt and pepper until blended. Gradually add milk.
Bring to boil and cook and stir for 2 minutes. Remove from heat.

Spread 1/2 cup sauce in a greased 13x9x2 inch baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with parmesean cheese.

Bake uncovered at 350 for 35 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before serving.

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