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Layered Bacon and Egg Lasagna


Serves: 8

Prep Time: 25 minutes

Cooking Time: 35 minutes

Difficulty: Easy

Comments

Thanks Kathy for this great brunch idea! Use no boil noodles to make it simple. You can assemble this the night before, and cook it the morning of.

Ingredients

12 egg(s), large, hardboiled, finely chopped

6 slices bacon, reduced sodium

1 onion(s), finely chopped

1/3 cup flour, all purpose

1/2 teaspoon salt

1/4 teaspoon pepper, black, ground

4 1/2 cups milk, 1% fat

12 lasagna noodles, oven-ready

2 cups cheese, Swiss, shredded

1/3 cup parmesan cheese, grated

cooking spray

1 tablespoon parsley, fresh

Preparation

Preheat oven to 350 degrees. In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain the skillet reserving 1/3 cup of the drippings.In the drippings, saute onions for about 7 minutes or until tender. Stir in flour, salt and pepper until blended. Gradually stir in the milk. Bring to a boil cooking and stirring for 2 minutes to thicken. Remove from heat. Spray a 13X9 inch baking dish with cooking spray. Spread 1/2 cup of the sauce in the bottom of the dish. Layer with 4 noodles, 1/3 of the bacon, eggs, Swiss cheese and white sauce. Repeat twice. Sprinkle with parmesan. Bake uncovered for 35 to 40 minutes. Garnish with parsley. Let stand for 15 minutes before slicing.

Nutrition

Per Serving About: 450 calories, 21 g fat, 10 g saturated fat, 0 g trans fat, 29 g protein, 36 g carbohydrates, 1 g dietary fiber, 480 mg sodium


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