Bacon and Egg Lasagna - serves 6

8 ounces diced bacon
1/2 large onion, chopped
1/8 cup flour
1/4 to 1/2 tsp salt
1/8 tsp pepper
1 pint milk
6 lasagna noodles, cooked and drained
6 hard-boiled eggs, sliced
8 ounce cup shredded Swiss cheese
1/8 cup grated Parmesan cheese
1 tbsp minced fresh parsley

In skillet, cook bacon until crisp. Remove with slotted spoon to paper towels. Drain, reserving 1/3 cup drippings.
In the drippings, saute onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk.
Bring to boil and cook and stir for 2 minutes.
Remove from heat. Spread 1/2 cup sauce in greased 13x9x2" baking dish.
Layer with four noodles, a third of the egg and bacon, cheese and sauce.
Repeat layers twice. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.
Sprinkle with parsley. Let stand 15 minutes before cutting.
Can be made the night before and refrigerated. To serve, remove from refrigerator 30 minutes before baking. Bake as above.