Bacon And Egg Lasagna

BACON AND EGG LASAGNA

1 box lasagna noodles (NOT cooked!)
1 dozen hard cooked eggs, sliced with and egg slicer
1 pound bacon, cooked and crumbled (reserve a bit for the top to garnish)
2 cups shredded Swiss cheese
3 cups medium white sauce. (recipe below)
1 cup HOT water

in a 9x13 pan spread a bit of the white sauce. Layer of UNCOOKED lasagna noodles, layer of sliced eggs, 3/4 cup white sauce, bacon bits (1/3 of what you have), and sprinkle with Swiss cheese. Repeat layers. End with lasagna noodles, cover w/white sauce, bacon and cheese. Carefully poor the 1 cup of HOT water around the edges of the lasagna. Cover tightly with foil. Bake at 350 for about an hour or until the noodles are cooked. Let sit for 15 minutes to settle before cutting and serving.

2 Tbsp. flour and stir (this is a little pasty); slowly add 1 cup milk, stirring constantly, until flour is dissolved. Cook and stir over medium heat until thickened and bubbly.