INGREDIENTS
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500 grams diced bacon
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1large chopped onion
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1⁄3cup flour
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1⁄2 to 1 teaspoon of salt to taste
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1⁄4 teaspoon ground black pepper
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4cups milk
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12 lasagna noodles, cooked and drained
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12 sliced hard boiled eggs
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2 cups (250 to 300 grams) shredded cheddar, harvati or Comti cheese
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1⁄3cup grated parmesan cheese
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2tablespoons minced fresh parsley
DIRECTIONS
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In skillet, cook bacon until crisp.
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Remove with slotted spoon to paper towels.
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Drain, reserving 1/3 cup drippings.
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In the drippings, saute onion until tender.
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Stir in flour, salt and pepper until blended.
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Gradually stir in milk.
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Bring to boil and cook and stir for 2 minutes.
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Remove from heat.
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Spread 1/2 cup sauce in greased 13x9x2″ baking dish.
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Layer with four noodles, a third of the egg and bacon, cheese and sauce.
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Repeat layers twice.
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Sprinkle with Parmesan cheese.
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Bake uncovered at 180 degrees for 35-40 minutes or until bubbly.
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Sprinkle with parsley.
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Let stand 15 minutes before cutting.
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*Can be made the night before and refrigerated.
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To serve, remove from refrigerator 30 minutes before baking.
