BACON AND EGG LASAGNE
Ever want lasagne for breakfast? How about bacon, egg, and cheese with your lasagne? I didn't realize the recipe would be as labor intensive before I started it, but it was worth it in the end. Just a fair warning, when this says it has 12 servings just remember you'll keep going back for more. DELICIOUS! DO NOT COOK THIS IF YOU ARE HUNGRY! Recipe from The Pillsbury Cookbook.
Provided by AmyZoe
Categories One Dish Meal
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook lasagne noodles to desired doneness as directed on package.
- Drain and rinse with hot water.
- In a large skillet, cook bacon until crisp and drain. Reserve 1/3 cup of bacon drippings and set bacon aside.
- Cook onions in bacon drippings until tender.
- Add flour, salt, and pepper and stir until smooth and bubbly.
- Gradually add milk and cook mixture until it boils and thickens, stirring constantly.
- Heat oven to 350 and grease 13x9" (3 quart) baking dish.
- Spoon a small amount of sauce into the bottom of the pan.
- Divide lasagne noodles, bacon, sauce, eggs, and Swiss cheese into thirds and layer in pan.
- Sprinkle with Parmesan cheese.
- Bake at 350 for 25 to 30 minutes or until thoroughly heated.
- Sprinkle with parsley.
- Let stand for 10 minutes before serving (this is the most difficult part of the entire recipe).
Nutrition Facts : Calories 531.3, Fat 36.6, SaturatedFat 15.1, Cholesterol 247.5, Sodium 610.5, Carbohydrate 26.5, Fiber 1.1, Sugar 1.6, Protein 22.8
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