Lifestyle

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.