MAKE AHEAD - BACON AND EGG LASAGNA

This dish can be prepared the night before or early in the morning!

1 lb. bacon, cut into 1-inch pieces
1 c. chopped onions
1/3 c. flour
1/2 t. salt
1/4 t. pepper
4 c. milk
Vegetable oil or nonstick cooking spray
12 lasagna noodles, cooked and drained
12 hard-cooked eggs, sliced
2 c. (8 oz.) shredded Swiss cheese
1/3 c. grated Parmesan
2 T. fresh parsley, chopped

In large skillet, cook bacon until crisp; drain; reserve 1/3 c. drippings from pan. Set bacon aside; add onions to pan drippings and cook until tender; add flour, salt and pepper - stir to make a paste. Add milk; cook, stirring, until misture comes to a boil and is thickened.

Oil or spray 13 X 9-inch baking pan. Spoon a small amount of the sauce into the bottom of the pan.

Divide lasagna noodles, bacon, white sauce, eggs and Swiss cheese into thirds; layer in pan. Sprinkle with Parmesan. Cover and refrigerate overnight.

To bake - preheat oven to 350* F. Bake, covered, 25 minutes; uncover and bake 15 to 20 minutes longer or until heated through and top is lightly browned.

Garnish with parsley and serve.