Bacon n Egg Lasagna

Bacon n Egg Lasagna 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 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.