Ok, folks you all know by now that I love Italian food (has nothing to do with the fact that I am Italian....).
So, when Sue said she found a recipe for Breakfast Lasagna we just had to try it. Instead of sticking to the recipe the first time around, Sue made some creative modifications to pull in ingredients we had on hand and, of course, something smoked...here goes.
Breakfast Lasagna
3 no-cook lasagna noodles
3 bacon strips, diced
2 Tbsp diced sweet onion
2 Tbsp diced sweet red pepper
4 eggs
2 Tbsp butter
2 Tbsp AP Flour
1 cup milk
1 tsp grated Parmesan cheese
1 cup shredded cheese – we used home smoked medium cheddar; can use cheddar, pepper jack, swiss or mozz
3 tablespoons cottage cheese
Plated gooey goodness.
It was It was rich and decadent and very tasty, and we will be making this again and will do step by steps.
Now Sue said it needed spinach but of course she thinks everything needs spinach....even our smoothies. But that is where I drew the line.
We are having fun experimenting with new recipes with ingredients that we have on hand. Thanks for lookin'.
John
So, when Sue said she found a recipe for Breakfast Lasagna we just had to try it. Instead of sticking to the recipe the first time around, Sue made some creative modifications to pull in ingredients we had on hand and, of course, something smoked...here goes.
Breakfast Lasagna
3 no-cook lasagna noodles
3 bacon strips, diced
2 Tbsp diced sweet onion
2 Tbsp diced sweet red pepper
4 eggs
2 Tbsp butter
2 Tbsp AP Flour
1 cup milk
1 tsp grated Parmesan cheese
1 cup shredded cheese – we used home smoked medium cheddar; can use cheddar, pepper jack, swiss or mozz
3 tablespoons cottage cheese
- Soak lasagna noodles in warm water for 20 minutes.
- Preheat oven to 350°.
- Cook bacon, onion and red pepper in skillet over medium heat until bacon is crisp. Remove 2 tablespoons bacon mixture and drain on paper towels; reserve.
- Whisk eggs, and to skillet with remaining onion/pepper/bacon mixture, cook and stir until cooked through.
- Melt butter in saucepan over medium heat; whisk in flour until smooth. Add milk and Parmesan cheese, cook and stir until thickened about 2-3 minutes. Remove from heat and stir in shredded cheese until smooth.
- Drain noodles on paper towels.
- Spread 3 tablespoons cheese sauce over bottom of a greased 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, cottage cheese and remaining egg mixture. Top with third noodle, remaining cheese sauce and reserved bacon mixture.
- Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting. Enjoy!
Plated gooey goodness.
It was It was rich and decadent and very tasty, and we will be making this again and will do step by steps.
Now Sue said it needed spinach but of course she thinks everything needs spinach....even our smoothies. But that is where I drew the line.
We are having fun experimenting with new recipes with ingredients that we have on hand. Thanks for lookin'.
John
