Best Amandas Breakfast Lasagna Recipes

BREAKFAST LASAGNA

Steps:

• For the crepes: In a medium, bowl, whisk together the chickpea flour, 1 1/2 cups water, 1/4 cup of the olive oil, cumin, salt, coriander and pepper. In a 10-inch nonstick skillet heat 1 teaspoon of oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the crepe and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter to make a total of 8 crepes.
• For the custard: In a 12-inch nonstick skillet, cook the pancetta over medium-high heat until crispy, about 12 minutes. Remove from the heat. Using a slotted spoon, remove the pancetta and drain on paper towels. In a medium bowl beat the eggs and milk together until smooth. Add the tomatoes, basil, thyme, salt and pepper. In another medium bowl, mix the Cheddar and fontina together.
• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9-by-13-by-2-inch glass or ceramic baking dish with cooking spray and set aside.
• To assemble the lasagna, ladle 1 cup of the custard into the bottom of the prepared baking dish. Arrange two crepes, side-by-side on top. Sprinkle one-quarter of the cheese mixture on top. Sprinkle one-quarter of the pancetta over the cheese. Repeat the layers using the remaining crepes, custard, cheese and pancetta. Pour any remaining custard over the lasagna and bake until puffed and golden, 30 to 35 minutes. Cut into squares and serve.

CHEESY BACON BREAKFAST LASAGNA

Steps:

• Soak lasagna noodles in warm water for 20 minutes. In a small skillet, cook bacon, onion and red pepper over medium heat until bacon is crisp, 8-10 minutes. Remove 2 tablespoons bacon mixture and drain on paper towels; reserve. Whisk eggs into skillet; cook and stir until cooked through., Preheat oven to 350°. For cheese sauce, melt butter in a small saucepan over medium heat; whisk in flour until smooth. Add milk, Parmesan cheese and salt; cook and stir until thickened, 2-3 minutes. Remove from heat; stir cheddar cheese into hot mixture until smooth., Drain noodles on paper towels. To assemble lasagna, spread 3 tablespoons cheese sauce over bottom of a greased 8x4-in. loaf pan. Layer with one lasagna noodle, 3 tablespoons cheese sauce, half the egg mixture and another lasagna noodle. Layer with 3 tablespoons cheese sauce, ricotta cheese and remaining egg mixture. Top with the third noodle, remaining cheese sauce and reserved bacon mixture., Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting.

BREAKFAST LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
• In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
• Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
• Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
• To assemble lasagna, spoon 1/2 cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, 1/3 of the sausage gravy, 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/3 of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, 1/2 cup shredded cheddar and 1/2 cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
• Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.

AMANDA'S BREAKFAST LASAGNA

Steps:

• 1. Preheat oven to 350.
• 2. Brown breakfast sausage in pan over medium heat. Drain when finished.
• 3. While meat is browning: In a 8x8 glass baking dish spread 4 crescents to make the bottom crust and put in the oven for 7-8 minutes to pre-cook the bottom.
• 4. When the bottom crust is mostly cooked and starting to become flaky, remove from oven and spread the cream cheese on the bottom. (I have found that microwaving it for 45-60 seconds helps to make it easier to spread)
• 5. Evenly spread browned breakfast sausage over cream cheese.
• 6. Spread a generous layer of finely shredded cheese over the sausage.
• 7. Spread the 4 remaining crescents on top, pinching the seams together to form a crust.
• 8. Bake for 30-35 minutes or when top crust is nicely browned.

BREAKFAST LASAGNA

Steps:

• 1. Preheat oven to 350 degrees. Spray a 13" x 9" baking dish with non-stick cooking spray.
• 2. Beat together eggs and 1/2 cup milk.
• 3. In a large saute pan, scramble eggs over low heat until just set, remove from heat.
• 4. In a large saute pan, over medium high heat, cook Italian Sausage until browned.
• 5. Remove from pan and drain on paper towels.
• 6. In same skillet, add the vegetable oil and sauté the onions until softened.
• 7. Add flour and cook over medium heat for 2 minutes.
• 8. Whisk together milk, add salt, pepper, nutmeg and hot sauce (if using).
• 9. Add to onions and continue to cook over medium heat.
• 10. Bring to a simmer and cook for 2 minutes, remove from heat.
• 11. Mix together 1 cup mozzarella, 1 cup cheddar and Parmesan cheese. (Reserve remaining cheese for top)
• 12. In a baking dish (13" x 9"), spray bottom with non-stick cooking spray. Spread ½ cup of milk mixture evenly in pan.
• 13. Evenly space 3 lasagna noodles over sauce. Pour 1 cup sauce over noodles.
• 14. Evenly spread 1/3 each of sausage, scrambled eggs and mixed cheeses over noodles, repeat layers two more times....noodles, milk, sausage, eggs and cheese, ending with cheese.
• 15. Cover with foil and bake for 1 hour. Remove foil and sprinkle with remaining ½ cup mozzarella and cheddar cheeses. Bake for an additional 15 - 20 minutes. Allow to sit and rest for at least 15 minutes before serving.
• 16. You can make this the night before and refrigerate it. Assemble it completely and cover with foil, do not bake. Remove breakfast lasagna from refrigerator 30 minutes prior to baking. Bake for time given in Step 15.

AMANDA'S "ALMOST FAMOUS" LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute or sauce pan, warm the oil over medium heat. Add the sausage and spread it around the bottom of the, allowing it to brown before turning with a spoon. If it's easier, break up the sausage with a potato masher while it is in the pan to form bit-sized pieces. Continue to cook and stir until it is just cooked through, about 5-8 minutes.
• Add all of the tomato sauce except a few tablespoons. (The reserved sauce will coat the bottom of the lasagna pan.) Stir to combine the sausage with the tomato sauce, then simmer for 10-15 minutes until the flavors meld. Taste, adding salt if necessary. (Many times the sausage has plenty of seasoning already.)
• While the sauce simmers, make the cheese filling. In a medium mixing bowl, combine three cups of the mozzarella with the ricotta and 1/2 cup of the grated parmesan. Stir to combine. Taste, adding a pinch of salt and freshly ground pepper if needed.
• Add the egg to the mixture and stir to incorporate.
• Place the remaining cup of mozzarella and the remaining 1/4 cup of parmesan in a small bowl and toss to combine. Set aside.
• To build the lasagna, spread the reserved tablespoons of tomato sauce across the bottom of a 8 X 12 or 9 X 13 baking dish. Place 4 of the lasagna noodles crosswise, allowing them to overlap a bit if necessary. (If the noodles you are using cover the length of the pan, place 3 of the noodles lengthwise to create the first layer.)
• Drop ½ of the ricotta cheese mixture in spoonfuls across the noodles. Spread it out evenly with a spatula or even use your hands if necessary to create a fairly even layer. Pour 1/3 of the meat sauce over the cheese and spread with a spatula to cover.
• Repeat with another layer of noodles, the remaining ricotta mixture, and ⅓ of the meat sauce.
• Add the final layer of noodles, then the remaining sauce, ensuring the noodles are totally covered with the sauce.
• Sprinkle the remaining mozzarella and parmesan over the entire lasagna.
• Cover the pan tightly with a piece of aluminum foil. Place it on a baking sheet and bake for 45 minutes. Lift a corner of the foil and insert a knife in the lasagna. If it easily punctures the noodles, remove the foil and bake another 5 minutes until bubbly. If not, cover it again and cook for another 5-10 minutes.
• Allow the lasagna to cool for 10-15 minutes before slicing. Serve immediately.

BRENDA'S LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
• In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
• Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.

LINDA'S LASAGNA

Steps:

• In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
• While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
• Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.