Bacon 'n' Egg Lasagna

Bacon 'n' Egg Lasagna: A Weeknight Wonder (or Holiday Hit!)

As a busy mom of three, time is my most precious commodity. Finding recipes that are both delicious and easy to make is a constant quest. This Bacon 'n' Egg Lasagna fits the bill perfectly. It's a crowd-pleaser, adaptable to any occasion, and surprisingly simple to execute, even on a busy weeknight. I first encountered this recipe years ago, tucked away in an old magazine, and it's been a staple in my family ever since.

What makes this lasagna truly special? It’s the delightful combination of salty bacon, creamy eggs, and rich cheese, all layered between tender pasta sheets. The result is a savory, satisfying dish that's perfect for a casual family dinner or a more elaborate holiday gathering. I often make a double batch during the holidays – it's always a hit with everyone, from my picky eaters to my in-laws. The best part? You can even prepare it a day ahead, making it the ultimate stress-free dish for entertaining.

The beauty of this recipe lies in its versatility. You can easily adjust it to your liking. Want to add some spinach or mushrooms? Go for it! Feel like using a different type of cheese? Absolutely! The base recipe is incredibly forgiving, allowing for creative substitutions and additions. I’ve even experimented with different types of bacon – smoky, maple, or even peppered bacon all add their own unique twist to the dish.

Tips for Success:

• Pre-cooking the bacon: Crisp bacon is key to this recipe’s success. Make sure you cook it until it’s perfectly golden brown and crispy before layering it in the lasagna.
• Don't overcook the pasta: Overcooked noodles will turn mushy in the oven. Follow package instructions for cooking time, aiming for al dente.
• Use a good quality cheese: The cheese is a major flavor component, so choose a cheese you enjoy. Swiss and Parmesan are classic choices, but you can experiment with other cheeses such as Gruyere or Fontina.
• Make-ahead convenience: The real magic is in preparing it the night before. Simply assemble the lasagna, cover it, and refrigerate overnight. When you’re ready to bake, take it out of the refrigerator about 30 minutes before putting it in the oven to allow it to come to room temperature. This ensures even cooking.
• Serving suggestions: Serve this lasagna hot, straight from the oven. A simple side salad or some crusty bread makes for a complete meal.

Beyond the ease and deliciousness, this lasagna also holds sentimental value. It reminds me of family gatherings, holiday celebrations, and the simple joy of sharing a comforting meal with loved ones. It's a recipe that's been passed down (in a way), and now it's become one of my own treasured recipes that I pass on to others. The simple act of creating something delicious and nourishing for the people you love brings an immeasurable amount of happiness.

This Bacon 'n' Egg Lasagna isn't just a recipe; it's an experience. It's a taste of comfort, a reminder of simpler times, and a guaranteed way to impress your friends and family. So gather your ingredients, put on your apron, and prepare to create a culinary masterpiece that will become a cherished part of your own family’s history.

Step-by-step

• 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.