Bacon ’n’ egg lasagna is pecial dish for Easter breakfast one year, and our whole family loved the mix of bacon, eggs, noodles and cheese. From Dianne Meyer of Graniteville Vermont.

Ingredients 

1 pound sliced bacon, diced

1 large onion, chopped

1/3 cup all-purpose flour

1/2 to 1 teaspoon salt

1/4 teaspoon pepper

4 cups milk

12 lasagna noodles, cooked and drained

12 hard-cooked eggs, sliced

2 cups (8 ounces) shredded Swiss cheese

1/3 cup grated Parmesan cheese

2 tablespoons minced fresh parsley

Method

In a skillet, cook bacon until crisp. Remove with a 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 a boil; cook and stir for 2 minutes. Remove from the heat.

Spread 1/2 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350° for 35-40 minutes or until bubbly. 

Sprinkle with parsley. Let stand 15 minutes before cutting. Yield: 12 servings.