Bacon 'n' Egg Lasagna

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.

• Ready In: 1 hr 20 mins
• Serves: 12-15

Ingredients

• 1  lb  diced bacon
• 1  large onion, chopped
• 1⁄3 cup flour
• 1⁄2-1  teaspoon salt
• 1⁄4 teaspoon pepper
• 4  cups milk
• 12  lasagna noodles, cooked and drained
• 12  hard-boiled eggs, sliced
• 2 (8 ounce) cups  shredded swiss cheese
• 1⁄3 cup  grated parmesan cheese
• 2  tablespoons  minced fresh parsley

Directions

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.