12 lasagne noodles, cooked, drained
1 lb. bacon, cut in 1 inch strips
1 c. onions, chopped
1/3 c. bacon drippings
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
12 hard-cooked eggs, sliced
2 c. (8 oz.) Swiss cheese, shredded
1/3 c. grated Parmesan cheese
2 tbsp. parsley, chopped

In large skillet, cook bacon until crisp; drain, reserving 1/3 cup drippings. Set bacon aside. Cook onions in bacon drippings until tender. Add flour, salt and pepper; stir until a paste forms. Add milk; cook and stir until mixture comes to a boil and is thickened. Heat oven to 350 degrees. Grease a 13 x 9 inch baking pan. Spoon a small amount of white sauce into bottom of pan. Divide lasagne noodles, bacon, white sauce, eggs and Swiss cheese into thirds; layer in pan. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25 to 30 minutes or until thoroughly heated. Sprinkle with parsley. Let stand 1 minutes before serving. Recipe can be completely prepared the day before serving. Cover; refrigerate. Bake, covered at 350 degrees for 25 minutes, uncovered 15 to 20 minutes longer or until hot. Can be made ahead of time, then baked when needed - no last minute preparing. 12 servings.