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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 Lori Mama

    1/6 Photos of Bacon 'n' Egg Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2005

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    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
    59%
    Total Fat 37.0 g
    56%
    Saturated Fat 16.4 g
    82%
    Cholesterol 260.8 mg
    86%
    Sodium 631.0 mg
    26%
    Total Carbohydrate 27.6 g
    9%
    Dietary Fiber 1.0 g
    4%
    Sugars 2.2 g
    8%
    Protein 28.1 g
    56%

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