BACON 'N' EGG LASAGNA

Bacon 'n' Egg Lasagna image

My sister-in-law served this special dish for Easter breakfast one year, and our whole family loved the mix of bacon, eggs, noodles and cheese. Now I sometimes assemble it the night before and bake it in the morning for a terrific hassle-free brunch entree. -Dianne Meyer, Graniteville, Vermont

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

Previous Next

Ingredients

1 pound bacon strips, diced
1 large onion, chopped
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
4 cups 2% milk
12 lasagna noodles, cooked and drained
12 hard-boiled large eggs, sliced
2 cups shredded Swiss cheese
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley, optional

Steps:

Preheat oven to 350°. In a large 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 the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with 4 noodles and a third each of the eggs, bacon, Swiss cheese and remaining sauce. Repeat layers twice. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 35-40 minutes. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 386 calories, Fat 20g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 489mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein.