Recipe: Bacon and Egg Lasagna

1 lb sliced bacon, diced
1 large onion, chopped
1/3 cup all-purpose flour
1/2 to 1 tsp salt
1/4 tsp pepper
4 cups milk
12 lasagna noodles, cooked and drained
12 hard-cooked eggs, sliced
2 cups (8 0z) shredded swiss cheese
1/3 cup grated Parmesan cheese
2 tbsp minced fresh parsley
From Taste of Home April/May 2000

In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil: cook and stir for 2 minutes. Remove from heat. Spread 1/2 cup sauce in a greased 13X9X2 inch baking dish. Layer with four noodles, a third of the eggs and bacon. Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered at 350 degrees for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before serving.
Serves 12