Sunday, October 7, 2007

Remember my cooking experience from last week?

Well, it was a hit!! OMG, it was good!

So, here is the recipe. Just be smarter than I was, and prep. Boil the eggs the day before, shred the cheese while the bacon is cooking, buy the no prep noodles, etc...Bacon and Egg Lasagna

1 lb. 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.

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 flower, alt 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 x 9 inch 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.
Serves 12.

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