While going through my mom’s massive recipe collection, I came across this recipe for Bacon and Egg Lasagna. Although I haven’t tried it yet, I plan to one day soon. The nutritional stats are not included, she wrote this out by hand, but I’m more than sure that it isn’t Weight Watchers approved. My mom never concerned herself with calories when cooking for her family. Maybe using low fat milk and low fat cheese will help lower the fat content.
BACON AND EGG LASAGNA
1 lb. bacon, diced
1 large onion
1/3 C flour
1/2 tsp. salt
1/4 tsp black pepper
4 C milk
12 lasagna noodles, cooked and drained or Barilla oven-ready lasagna noodles
12 hard cooked eggs, sliced
2 C (8 oz.) shredded Swiss Cheese
1/3 cup grated Parmesan Cheese
2 T fresh minced parsley
In large skillet, cook bacon until crisp. Remove bacon with a slotted spoon to paper towels. Drain bacon grease, reserving 1/3 cup drippings. In drippings sauté onion until tender. Whisk in flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil. Remove from heat.
Spread 1/2 cup of sauce into a greased 9 x 13 baking or lasagna pan. Layer 4 noodles, 1/3 of the eggs. 1/3 of the bacon, and 1/3 of the Swiss cheese. Top with a layer of the sauce. Repeat layers two more times. Top with Parmesan cheese. Bake, uncovered at 350 for 35-40 minutes or until bubbly. Remove from oven, sprinkle with parsley. Let stand for 15 minutes before cutting and serving.