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Dish Name: Bacon and Egg Lasagna
Category: Pasta

[Print This Recipe]


8 ounces diced bacon 
1/2 large onion
chopped 1/8 cup flour 1/4 to 1/2 tsp salt 1/8 tsp pepper 1 pint milk 6 lasagna noodles
cooked and drained 6 hard-boiled eggs
sliced 8 ounce cup shredded Swiss cheese 1/8 cup grated Parmesan cheese 1 tbsp minced fresh parsley

Preparation Method:

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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:: Tuna Casserole
:: Pineapple Noodle
:: Gluten Free Baked 'Mac & Cheese'
:: Notta Pasta with Tomato, Basil and Caper Sauce
:: Pasta with Walnuts & Asparagus
:: Rice Pasta with Sesame Basil Pesto
:: Lemon Scallops with Curry Yogurt Sauce
:: Zucchini Stew
:: Spinach Ricotta Pie
:: Aegean Artichoke & Penne Pasta Salad



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