Bacon and Egg Lasagna
Made the traditional way, lasagna is a food you should try to avoid if you have acid reflux disease. However, one of the keys to reflux-friendly cooking is to keep the theme of the dish, but substitute ingredients when you can. This lasagna recipe has the layered noodles and the cheese, but skips the tomato sauce and fatty meat.
1 pound sliced turkey bacon, diced
1/2 onion, chopped
1/3 cup flour (can use oat if gluten-free)
1 tsp. salt
1/4 tsp. pepper
4 cups milk (can use coconut milk if dairy-free)
12 lasagna noodles, cooked and drained (can use rice noodles)
12 hardboiled eggs, sliced
2 cups shredded Swiss cheese
1/3 cup grated Parmesan cheese
In a skillet, cook the bacon until crisp. Remove the bacon onto a paper towel. In the same skillet, sauté the onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the milk. Bring to a boil and cook and stir for two minutes. Remove the skillet from the heat.
Spread 1/2 cup of the white sauce in a greased 13 in x 9 in baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and more sauce. Repeat the layers twice. Sprinkle with the Parmesan cheese.
Bake uncovered at 350 degrees for 35 – 40 minutes or until bubbly. Let stand for 15 minutes before serving.
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