Bacon and Egg Lasagne

• 1 lb diced bacon
• 1 large onion, 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:

1. 1
   In skillet, cook bacon until crisp.
2. 2
   Remove with slotted spoon to paper towels.
3. 3
   Drain, reserving 1/3 cup drippings.
4. 4
   In the drippings, saute onion until tender.
5. 5
   Stir in flour, salt and pepper until blended.
6. 6
   Gradually stir in milk.
7. 7
   Bring to boil and cook and stir for 2 minutes.
8. 8
   Remove from heat.
9. 9
   Spread 1/2 cup sauce in greased 13x9x2" baking dish.
10. 10
    Layer with four noodles, a third of the egg and bacon, cheese and sauce.
11. 11
    Repeat layers twice.
12. 12
    Sprinkle with Parmesan cheese.
13. 13
    Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.
14. 14
    Sprinkle with parsley.
15. 15
    Let stand 15 minutes before cutting.
16. 16
    *Can be made the night before and refrigerated.
17. 17
    To serve, remove from refrigerator 30 minutes before baking.
18. 18
    Bake as above.