1 lb. sliced Bacon, diced
1 large Onion, chopped
1/3 c. All-Purpose Flour
1/2 - 1 tsp. Salt
1/4 tsp. Pepper
4 c. Milk
12 Lasagna Noodles, cooked and drained
12 hard-cooked Eggs, sliced
2 c. (8 oz.) shredded Swiss Cheese
1/3 c. grated Parmesan Cheese
2 tbsp. minced fresh Parsley

In a skillet, cook Bacon until crisp. Remove with slotted spoon to paper towel. Drain, reserving 1/3 c. drippings. In drippings, sauté Onion until tender. Stir in Flour, Salt and Pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Remove from heat. Spread 1/2 cup Sauce in a greased 13 x 9 x 2 inch baking dish. Layer with four Noodles, a third of the Egg, Bacon, Swiss Cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan Cheese.

Bake, uncovered, at 350 for 35 - 40 minutes or until bubbly. Sprinkle with Parsley. Let stand 15 minutes before cutting.

Yield: 12 servings.