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    You are in: Home / Recipes / Bacon 'n' Egg Lasagna Recipe
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    Bacon 'n' Egg Lasagna

    Bacon 'n' Egg Lasagna. Photo by anniesnomsblog

    1/9 Photos of Bacon 'n' Egg Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    45 mins

    35 mins

    **Tinkerbell**'s Note:

    Everyone i have served this to has requested the recipe. It's easy to feed to a crowd at holiday time because it can be made ahead. I found it in April/May 2000 issue of Taste of Home.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 07, 2010


      This was fabulous! I did make some changes but only minor ones. 1st I changed the type of cheese because even though I love swiss, the rest of my family does not feel the same way. I ended up using 8oz of cheddar combined with 6oz of havarti (we love extra cheese). The only other thing I did differantly was to scramble the eggs instead of hard boiling them. I am not one who is fond of over cooked eggs, so I scrambled them and left them a tad on the runny side, layered them in the dish and allowed them to finish cooking in the oven. They came out perfect! I added a picture of my own. This is definately going into my keeper file. Thanks for posting!

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    • on April 16, 2012


      Changing my review of this to 5 stars. The more we ate on this, the better it got. Added some baby bella mushrooms that I fried up along with the onions. I also used the oven-ready noodles after I had soaked them in warm water for 5 minutes and they worked out fine. (Any longer and they tend to stick together). Very nice taste. Thanks for posting this recipe.

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    • on April 08, 2005


      this tastes great, and was gone in a flash!!! If you bring it to a potluck make sure to also tag along some salt and pepper too. Preperation time is a bit long though and I even bought pre boiled eggs. I recommend a better quality, less fat, more meaty bacon or even breakfast sausage.

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    Read All Reviews (12)


    Nutritional Facts for Bacon 'n' Egg Lasagna

    Serving Size: 1 (199 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 561.0
    Calories from Fat 333
    Total Fat 37.0 g
    Saturated Fat 16.4 g
    Cholesterol 260.8 mg
    Sodium 631.0 mg
    Total Carbohydrate 27.6 g
    Dietary Fiber 1.0 g
    Sugars 2.2 g
    Protein 28.1 g

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