Bacon and Egg Breakfast Lasagna

Instructions

1. 1

   Preheat oven to 350°F. In a large skillet, cook the bacon until crisp. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Reserve 1/3 cup of the bacon drippings in the skillet.

2. 2

   In the reserved bacon drippings, sauté the onion until tender. Stir in the flour, salt, and pepper until blended. Gradually stir in the milk. Bring the mixture to a boil and cook, stirring constantly, for 2 minutes or until thickened. Remove from heat.

3. 3

   Spread 1/2 cup of the sauce in a greased 13x9-inch baking dish. Layer with 4 lasagna noodles, a third of the sliced eggs, a third of the bacon, and a third of the Swiss cheese. Repeat the layers twice more, topping with the remaining sauce. Sprinkle with the Parmesan cheese.

4. 4

   Bake the lasagna, uncovered, for 35-40 minutes or until bubbly. If desired, sprinkle with the minced parsley. Let the lasagna stand for 15 minutes before cutting and serving.