Bacon And Egg Lasagne Recipes

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BACON 'N' EGG LASAGNA



Bacon 'n' Egg Lasagna image

Everyone i have served this to has requested the recipe. It's easy to feed to a crowd at holiday time because it can be made ahead. I found it in April/May 2000 issue of Taste of Home.

Provided by Tinkerbell

Categories     One Dish Meal

Time 1h20m

Yield 12-15 serving(s)

Number Of Ingredients 11

1 lb diced bacon
1 large onion, chopped
1/3 cup flour
1/2-1 teaspoon salt
1/4 teaspoon pepper
4 cups milk
12 lasagna noodles, cooked and drained
12 hard-boiled eggs, sliced
2 (8 ounce) cups shredded swiss cheese
1/3 cup grated parmesan cheese
2 tablespoons minced fresh parsley

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.

BACON AND EGG LASAGNA



Bacon and Egg Lasagna image

Make and share this Bacon and Egg Lasagna recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

1 lb sliced bacon, diced
1 large onion, chopped
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
4 cups half-and-half
12 lasagna noodles, cooked and drained
12 hard-boiled eggs, sliced
2 cups shredded swiss cheese

Steps:

  • Set oven to 350 degrees.
  • Grease a 13x9 baking dish.
  • In a skillet cook bacon until crisp; remove and drain on paper towels.
  • In the drippings saute onions until tender.
  • Stir in flour seasoned salt and pepper until blended.
  • Gradually stir in half and half cream; bring to a boil over medium-low heat; cook stirring for 2 minutes.
  • Remove from heat.
  • Spread 1/2 cup sauce in greased dish.
  • Layer with four noodles, then a third of the eggs and bacon, swiss cheese and white sauce.
  • Repeat layers twice.
  • Sprinkle with Swiss cheese.
  • Bake uncovered for 35-40 minutes, or until bubbly.
  • Let stand for 15 minutes before serving.

Nutrition Facts : Calories 526.6, Fat 37, SaturatedFat 16.4, Cholesterol 284.1, Sodium 640.2, Carbohydrate 26.2, Fiber 1, Sugar 1.9, Protein 21.4

BACON AND EGG LASAGNE



Bacon and Egg Lasagne image

Ever want lasagne for breakfast? How about bacon, egg, and cheese with your lasagne? I didn't realize the recipe would be as labor intensive before I started it, but it was worth it in the end. Just a fair warning, when this says it has 12 servings just remember you'll keep going back for more. DELICIOUS! DO NOT COOK THIS IF YOU ARE HUNGRY! Recipe from The Pillsbury Cookbook.

Provided by AmyZoe

Categories     One Dish Meal

Time 2h

Yield 12 serving(s)

Number Of Ingredients 12

12 lasagna noodles, uncooked
1 lb bacon, cut into 1-inch strips
1/3 cup bacon drippings
1 cup onion, chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups milk
12 eggs (hard cooked and sliced)
2 cups swiss cheese, shredded
1/3 cup parmesan cheese, grated
2 tablespoons parsley (fresh, chopped)

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).

Nutrition Facts : Calories 531.3, Fat 36.6, SaturatedFat 15.1, Cholesterol 247.5, Sodium 610.5, Carbohydrate 26.5, Fiber 1.1, Sugar 1.6, Protein 22.8

BACON-COLBY LASAGNA



Bacon-Colby Lasagna image

With both bacon and ground beef, this hearty dish is a real crowd-pleaser. The recipe came from my grandmother, now in her 80s. I've learned so much from helping her in the kitchen. -Cathy McCartney, Davenport, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 lasagnas (12 servings each).

Number Of Ingredients 9

24 uncooked lasagna noodles
2 pounds lean ground beef (90% lean)
2 medium onions, chopped
1-1/2 pounds bacon strips, cooked and crumbled
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 tablespoons sugar
1 teaspoon salt
8 cups shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a 6-qt. stockpot, cook beef and onions over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 10-12 minutes; drain. Stir in bacon, tomato sauce, tomatoes, sugar and salt; heat through., Spread 1 cup sauce into each of two greased 13x9-in. baking dishes. Layer each with four noodles, overlapping as needed, 1-2/3 cups sauce and 1-1/3 cups cheese. Repeat layers twice., Bake, covered, 40 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 15 minutes before serving., Freeze option: Cool unbaked lasagnas; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake the lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 357 calories, Fat 18g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 744mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

BACON AND MUSHROOM LASAGNA



Bacon and Mushroom Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter
2/3 cup all-purpose flour
5 cups whole milk, at room temperature
1 tablespoon kosher salt
1 dried bay leaf
1 tablespoon olive oil
1/2 pound bacon, diced
2 pounds mixed mushrooms such as portobello, cremini or royal trumpet, diced
2 1/4 teaspoons kosher salt
1/2 red onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, chopped
1/2 teaspoon dried thyme
1/2 cup white wine
Unsalted butter, for buttering the baking dish
12 no-boil flat lasagna noodles
2 1/4 cups freshly grated Parmesan

Steps:

  • For the bechamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour to form a smooth paste. Cook, whisking constantly, for 3 minutes. Slowly whisk in the milk until smooth. Add the salt and bay leaf and bring the mixture to a simmer, whisking occasionally. Reduce the heat to low and simmer, stirring occasionally to prevent burning, for 20 minutes. Remove and discard the bay leaf.
  • For the lasagna: Meanwhile, add the oil and bacon to a large skillet over medium heat and cook, stirring often, until the bacon is crispy and golden brown and the fat is rendered, about 15 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Drain off all but 3 tablespoons of the fat from the skillet. Add the mushrooms and 1 teaspoon salt to the skillet and increase the heat to medium-high. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released their liquid and are beginning to brown, about 15 minutes. Add the onion, carrot, celery, garlic, thyme and remaining 1 1/4 teaspoons salt and cook until fragrant, the vegetables are soft and the mushrooms have browned, about 5 minutes longer. Deglaze with the white wine. Simmer until the liquid is almost entirely evaporated, about 4 minutes. Stir in the reserved bacon.
  • Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  • Ladle and spread 1 cup bechamel on the bottom of the baking dish. Place a layer of pasta over the bechamel, breaking the pasta to fit the pan if needed. Spread 1 1/2 cups bechamel over the pasta. Spoon half of the mushroom filling over the bechamel and top with 3/4 cup Parmesan. Place another layer of pasta on top of the filling and repeat with the bechamel, the remaining mushroom filling and another 3/4 cup Parmesan. Layer on another layer of pasta and top with the remaining bechamel and Parmesan.
  • Bake until golden brown and bubbly around the edges, 30 to 35 minutes. Allow the lasagna to rest for 15 minutes before serving.

BACON AND EGG LASAGNA



Bacon and Egg Lasagna image

Ed made this for his family and suggested we make it for Sunday breakfast.I didn't taste it because of the bacon but it looked very good and we had a lot of folks coming back for seconds. Ed says at home he puts it together in the evening and bakes it in the morning. To serve, remove from refrigerator 30 minutes before baking.He...

Provided by Leanne D.

Categories     Meat Breakfast

Number Of Ingredients 11

1 lb diced bacon
1 onion,chopped
1/3 c flour
1 teaspoon salt
1/4 teaspoon pepper
4 c milk
12 lasagna noodles,cooked and drained well
12 hard-boiled eggs,sliced
2(8 ounce) shredded cheddar cheese
1/3 c grated parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • 1. 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.

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