CAMELOT FANTASIES

Bacon & Egg Lasagna                                                                                                                                                                  1 pound sliced bacon, diced, 1 large chopped onion, 1/3 cup all-purpose flour, 1/2 to 1 tsp salt, 1/4 tsp pepper, 4 cups milk, 12 lasagna noodles (cooked & drained), 12 hard-cooked eggs-sliced, 2 cups (8oz) shredded Swiss cheese, 1/3 cup grated Parmesan cheese,  2 tbsp minced fresh parsley. In a skillet, cook bacon until crisp. Remove with a slotted spoon to drain on paper towels. Reserve 1/3 cup of bacon 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 & stir for 2 minutes. Remove from the heat. Spread 1/2 cup sauce in a greased 13 x 9 inch baking dish. Layer with 4 noodles, a third of the eggs & bacon, Swiss cheese and white sauce.Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350F for 35-40 minutes or til bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting. Makes 12 servings. (Note-I do make this casserole the night before & refrigerate, then just pop it into the oven the next morning. We love this breakfast casserole for Dinner also. I like to serve with fresh fruit on the side. My husband, kids & grandsons love this casserole.) Enjoy & Blessings.