Bacon 'n' Egg Lasagna

From: Pismo

On Apr 17, 2008

I'm not going to give a star review yet because I made a couple changes that probably affected how this turned out. I used minced dried onions because I was out of fresh ones. I browned them using 1/3 cup butter instead of bacon grease because I cooked my bacon in the microwave. Anyway, that didn't work too well given the onions were dried and it turned the sauce a weird brown color. I also used oven ready lasagne noodles that you don't have to precook. I don't think there was quite enough sauce to soften them up all the way although they weren't crunchy or anything. So I basically changed the whole recipe but it still turned out pretty good. I'll try making it again the right way and I'm sure it'll be even better!

From: Debber

On Apr 6, 2008

This was very good, but even BETTER as leftovers the next day--zapped in the microwave. I even had a few bites for a SNACK in the evening. Okay, the changes I made: I used egg noodles (Mother Hubbard's cupboard was OUT of lasagne) and Monterey Jack--which is kind of mild and blah--so I'd like to make this again WITH the Swiss. I pressed the layers down firmly to achieve a better layered look. Very filling recipe, and as I always say, "Anything with BACON has got to be good!"--and this certainly was!!! I would add MORE onions and DOUBLE the sauce next time. Made for PAC Spring 08

From: Sarah5eve

On Apr 8, 2005

this tastes great, and was gone in a flash!!! If you bring it to a potluck make sure to also tag along some salt and pepper too. Preperation time is a bit long though and I even bought pre boiled eggs. I recommend a better quality, less fat, more meaty bacon or even breakfast sausage.

From: Judy in WA

On Aug 8, 2006

Wonderful recipe! I doubled the recipe for 10 people, and we ate almost all of it. Everyone requested the recipe, too. I did make it a day ahead, and it turned out great!