Breakfast Lasagna

My husband has a great cousin who is one of the most interesting women I've ever met.  Her husband is a chef who created this awesome seasoning that we love to use (Heaven's Seasoning....this is not a paid promotion or anything, we just really love it).  She was a forensic pathologist before retiring, but she also loves to cook and every time we visit them we get to try the most fun, different recipes (hello, frozen s'mores) and this breakfast lasagna she made was a huge hit. 

Breakfast Lasagna

Number of Servings: 9-12
Time to Prepare: 1 hour 30 minutes

• 1 pound bacon
• 1 large onion, chopped
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 cups milk
• 12 lasagna noodles, cooked and drained
• 12 hard-cooked eggs, sliced
• 2 cups (8 oz) shredded Swiss cheese
• 1/3 cup grated Parmesan cheese
• 2 tsp dried parsley or 2 Tbsp minced fresh parsley

Preheat oven to 400 degrees. Lay bacon on two sheet pans and bake for 12-15 minutes until crisp, rotating pans halfway through.  Remove bacon to paper-towel lined plate and pour bacon drippings into a large skillet.

Turn oven down to 350 degrees.

In the bacon drippings, saute onion until tender.  Stir in flour, salt, and pepper until blended.  Gradually stir in milk and whisk until smooth.  Bring to a boil; cook and stir for 2 minutes.  Remove from heat.

Spread 1/2 cup of the sauce in a greased 9x13 pan.  Layer with four noodles, a third of the eggs and bacon, a third of the Swiss cheese, and a third of the remaining sauce.  Repeat layers twice.  Sprinkle with Parmesan cheese. Bake, uncovered, for 35-40 minutes or until bubbly.  Sprinkle with parsley.  Let stand 15 minutes before cutting.

Source: adapted recipe from my husband's cousin, Lindsay
Produce Used: Onion, parsley