Bacon and Egg Lasagna

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From: Delores Auerback
1 pound sliced bacon, diced
1 large onion, chopped
1/8 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 cup 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 and stir for 2 minutes. Remove from the heat. Spread 1/2 cup sauce in a greased 13 x 9 x 2 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 F for 35 - 40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting.

Yield: 12 servings