Breakfast Lasagna

Serves 10-12.

1 pound bacon, diced
1 large onion, diced
1/3 C flour
1 t salt
1/2 t pepper
4 C milk
12 lasagna noodles, cooked and drained
12 eggs, hard-boiled and sliced (for a different texture, you can also scramble them)
8 oz grated Swiss cheese
1/3 C grated Parmesan cheese

In a large skillet, cook the bacon until crisp. Drain on paper towels, reserving 1/4 C of the drippings. Saute the onion in the drippings, then stir in the flour, salt and pepper. Slowly stir in the milk. Bring the sauce to a boil, then cook, stirring, for a couple of minutes. Remove from heat.

Spread one quarter of the sauce in a greased 9×13-inch baking pan. Layer with one third of the noodles, bacon, eggs, and swiss cheese. Repeat the layers, ending with the sauce. Top with Parmesan cheese.

Bake, uncovered, at 350 F for 40 minutes, or until bubbly. Allow to stand for about 15 minutes before serving. Garnish with minced fresh parsley.