Bacon and Egg Lasagna

INGREDIENTS

• 500 grams diced bacon

• 1large chopped onion

• 1⁄3cup flour

• 1⁄2 to 1 teaspoon of salt to taste

• 1⁄4 teaspoon ground black pepper

• 4cups milk

• 12 lasagna noodles, cooked and drained

• 12 sliced hard boiled eggs

• 2 cups (250 to 300 grams) shredded cheddar, harvati or Comti cheese

• 1⁄3cup grated parmesan cheese

• 2tablespoons minced fresh parsley

DIRECTIONS

• In skillet, cook bacon until crisp.

• Remove with 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 boil and cook and stir for 2 minutes.

• Remove from heat.

• Spread 1/2 cup sauce in greased 13x9x2″ baking dish.

• Layer with four noodles, a third of the egg and bacon, cheese and sauce.

• Repeat layers twice.

• Sprinkle with Parmesan cheese.

• Bake uncovered at 180 degrees for 35-40 minutes or until bubbly.

• Sprinkle with parsley.

• Let stand 15 minutes before cutting.

• *Can be made the night before and refrigerated.

• To serve, remove from refrigerator 30 minutes before baking.