Bacon And Egg Lasagna Recipes

BACON 'N' EGG LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with 4 noodles and a third each of the eggs, bacon, Swiss cheese and remaining sauce. Repeat layers twice. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 35-40 minutes. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.

CHEESY BACON BREAKFAST LASAGNA

Steps:

• Soak lasagna noodles in warm water for 20 minutes. In a small skillet, cook bacon, onion and red pepper over medium heat until bacon is crisp, 8-10 minutes. Remove 2 tablespoons bacon mixture and drain on paper towels; reserve. Whisk eggs into skillet; cook and stir until cooked through., Preheat oven to 350°. For cheese sauce, melt butter in a small saucepan over medium heat; whisk in flour until smooth. Add milk, Parmesan cheese and salt; cook and stir until thickened, 2-3 minutes. Remove from heat; stir cheddar cheese into hot mixture until smooth., Drain noodles on paper towels. To assemble lasagna, spread 3 tablespoons cheese sauce over bottom of a greased 8x4-in. loaf pan. Layer with one lasagna noodle, 3 tablespoons cheese sauce, half the egg mixture and another lasagna noodle. Layer with 3 tablespoons cheese sauce, ricotta cheese and remaining egg mixture. Top with the third noodle, remaining cheese sauce and reserved bacon mixture., Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting.

EASY BACON CHEESEBURGER LASAGNA

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.
• In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.
• Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.

BACON AND EGG LASAGNE

Steps:

• Cook lasagne noodles to desired doneness as directed on package.
• Drain and rinse with hot water.
• In a large skillet, cook bacon until crisp and drain. Reserve 1/3 cup of bacon drippings and set bacon aside.
• Cook onions in bacon drippings until tender.
• Add flour, salt, and pepper and stir until smooth and bubbly.
• Gradually add milk and cook mixture until it boils and thickens, stirring constantly.
• Heat oven to 350 and grease 13x9" (3 quart) baking dish.
• Spoon a small amount of sauce into the bottom of the pan.
• Divide lasagne noodles, bacon, sauce, eggs, and Swiss cheese into thirds and layer in pan.
• Sprinkle with Parmesan cheese.
• Bake at 350 for 25 to 30 minutes or until thoroughly heated.
• Sprinkle with parsley.
• Let stand for 10 minutes before serving (this is the most difficult part of the entire recipe).

BACON 'N' EGG LASAGNA

Steps:

• 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.