Bacon N Egg Lasagna |
Name: |
Jennifer Miller |
Base: |
Maxwell AFB |
Recipe: |
Ingredients
1 lb diced bacon 1 large onions, chopped 1/3 cup flour 1/2-1 teaspoon salt 1/4 teaspoon pepper 4 cups milk 12 lasagna noodles, cooked and drained 12 hard-boiled eggs, sliced 2 (8 ounce) cups shredded swiss cheese 1/3 cup grated parmesan cheese 2 tablespoons minced fresh parsley Directions
In skillet, cook bacon until crisp.
Remove with slotted spoon to paper towels.
Drain, reserving 1/3 cup drippings.
In the drippings, saute onion until tender.
Stir in flour, salt and pepper until blended.
Gradually stir in milk.
Bring to boil and cook and stir for 2 minutes.
Remove from heat.
Spread 1/2 cup sauce in greased 13x9x2" baking dish.
Layer with four noodles, a third of the egg and bacon, cheese and sauce.
Repeat layers twice.
Sprinkle with Parmesan cheese.
Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.
Sprinkle with parsley.
Let stand 15 minutes before cutting.
*Can be made the night before and refrigerated.
To serve, remove from refrigerator 30 minutes before baking.
Bake as above.
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