Bacon ‘n’ Egg Lasagna

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Everyone i have served this Bacon Lasagna to has requested the recipe. It’s easy to feed to a crowd at holiday time because it can be made ahead.
“This was very good, but even BETTER as leftovers the next day. It’s a very filling recipe. As I always say, ‘Anything with bacon has got to be good!’ β€” and this certainly was!”

-Debber

Bacon 'n' Egg Lasagna
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Bacon 'n' Egg Lasagna
Votes: 0
Rating: 0
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Print Recipe
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. In skillet, cook bacon until crisp.
  2. Remove with slotted spoon to paper towels.
  3. Drain, reserving 1/3 cup drippings.
  4. In the drippings, saute onion until tender.
  5. Stir in flour, salt and pepper until blended.
  6. Gradually stir in milk.
  7. Bring to boil and cook and stir for 2 minutes.
  8. Remove from heat.
  9. Spread 1/2 cup sauce in greased 13x9x2" baking dish.
  10. Layer with four noodles, a third of the egg and bacon, cheese and sauce.
  11. Repeat layers twice.
  12. Sprinkle with Parmesan cheese.
  13. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.
  14. Sprinkle with parsley.
  15. Let stand 15 minutes before cutting.
  16. *Can be made the night before and refrigerated.
  17. To serve, remove from refrigerator 30 minutes before baking.
  18. Bake as above.
Recipe Notes

Credits to anniesnomsblog

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