BACON AND EGG LASAGNA

1 pound bacon, cut into 1-inch pieces
1 cup chopped onions
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups milk
Vegetable oil or nonstick vegetable oil spray
12 lasagna noodles, cooked and drained
12 hard-boiled eggs, sliced
2 cups (8 ounces) shredded Swiss cheese
1/3 cup grated Parmesan cheese
2 tablespoons chopped parsley

In a large skillet, cook the bacon until crisp. Drain, reserving 1/3 cup of the fat from the pan. Set the bacon aside.

Cook the onions in the bacon drippings until tender.

Add the flour, salt and pepper and stir to make a paste. Add the milk, cook and stir until the mixture comes to a boil and is thickened.

Oil or spray a 9-inch by 13-inch glass baking dish. Spoon a small amount of the white sauce into the bottom of pan. Divide the lasagna noodles, bacon, white sauce, eggs and Swiss cheese into thirds; layer in the pan. Sprinkle with the Parmesan cheese.

Cover and refrigerate overnight.

THE NEXT DAY:
Preheat the oven to 350 degrees F.

Bake the lasagna, covered, for 25 minutes. Uncover and bake 15 to 20 minutes longer, or until the lasagna is hot and the top is lightly browned. Garnish with parsley and serve.

Serves 12
Source: Sleep On It: Prepare Delicious Meals the Night Before That You Can Pop in the Oven the Next Day by Carol Gordon