Shelly's Recipe

BACON AND EGG BECHAMEL BRUNCH LASAGNA

Category: Breakfast Casseroles

I have done so in the past with great results

9 lasagna noodles, cooked and drained (can use more noodles if desired)
15 cold hard-boiled eggs, peeled and thinly sliced (use 4 eggs for each layer, for easy slicing eggs should be cold and if you have an egg slicer use it for slicing)
2 lbs bacon, diced
3-6 cups shredded Swiss cheese (depends on how cheesy you like it)
1 large onion, chopped
2 garlic cloves, minced, optional
1/3 cup flour
1 1/2 tsp seasoned salt, or to taste
1 1/2 tsp fresh ground black pepper, or to taste
pinch cayenne pepper
2 cups milk
2 cups light cream
1 1/2 cup freshly grated Parmesan cheese, divided (use 3/4 cup in the cream sauce)

Preheat oven to 350. Set oven rack to lowest position. Grease a 13 x 9-inch baking dish.

In a skillet cook the chopped bacon until crisp; remove to a plate leaving about 1/3 cup or a little more of the drippings in the skillet. To the drippings add in onion and saute over medium-high heat until softened (about 3-4 minutes). Add in garlic and cook stirring for 2 minutes. Stir in flour, seasoned salt and black pepper until smooth(about 1 minute) Gradually add in milk and light cream stirring over medium heat until bubbly and thickened(this will take about 2-3 minutes to thicken up) Stir in 3/4 cup Parmesan cheese until blended; remove from heat, season with more salt and pepper.

Spread about 1/2 cup of the cream sauce into the bottom of the baking dish (only a small amount of sauce is needed in the bottom of the dish so 1/2 cup should be enough).

TO ASSEMBLE: Layer 3 cooked noodles over the sauce, then 1/3 each of sliced eggs (4 sliced eggs) then bacon, Swiss cheese (1 cup) and then using a large spoon drizzle the cream sauce over the top (the sauce does not have to cover completely).

Repeat layers two more times with noodles, sliced eggs, bacon, Swiss cheese then the cream sauce. Sprinkle with about 3/4 cup Parmesan cheese on top. (At this point you can cover with plastic wrap and refrigerate for up to 24 hours.) Bake uncovered for 35-40 minutes or until bubbly. Allow to stand for 15 minutes before slicing. Serves 8-10

NOTES: 3 cups or more of cooked cubed ham may be substituted for the bacon using about 1 cup or more for each layer. To take this to yet another level add in some fresh sauteed mushrooms and/or spinach to the layers that has been cooked according to pkg then hand-squeezed dry