Bacon and Egg Lasagna

1 lb sliced bacon, diced

1 large onion, chopped

1/3 cup all purpose flour

1/2 tsp salt

1/4 tsp pepper

4 cups milk

12 lasagna noodles, cooked and drained

12 hard cooked eggs, sliced

2 cups shredded Swiss cheese

1/3 cup grated Parmesan cheese

2 tbsp minced fresh parsley

In a skillet, cook bacon until crisp. Remove with a 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 a boil; cook and stir for 2 minutes. Remove from the heat.

Spread 1/2 cup sauce in a greased 13" x 9" 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 degrees for

35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting.

Serves 12