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June 20th, 2006, 10:01 AM #1
Make Ahead - Bacon And Egg Lasagna
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.Life is God's gift to you......what you do with your life is your gift to God.
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