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Breakfast Lasagna

February 1, 2018



  • 3 no-cook lasagna noodles
  • 3 bacon strips, diced
  • 2 Tbsp. diced sweet or green onion
  • 2 Tbsp. diced sweet red pepper
  • 4 large eggs


  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1 cup 2% milk
  • 1 tsp. grated Parmesan cheese
  • ¼ tsp. salt
  • 1 cup shredded sharp cheddar cheese
  • 3 Tbsp. whole-milk ricotta cheese


  1. Soak lasagna noodles in warm water for 20 minutes. In a skillet, cook bacon, onion and red pepper over medium heat until the bacon is crisp, 8-10 minutes. Remove 2 Tbsp. bacon mixture and drain on paper towels; reserve. Whisk eggs and add to skillet; cook and stir until cooked through.

    Preheat oven to 350°. For sauce, melt butter in a 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 Tbsp. cheese sauce over bottom of a greased 8 x 4-in. loaf pan. Layer with one lasagna noodle, 3 Tbsp. cheese sauce, half the egg mixture and another noodle. Layer with 3 Tbsp. cheese sauce, ricotta cheese and remaining egg mixture. Top with a third noodle, remaining cheese sauce and reserved bacon mixture.


    Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting.


From → Recipes

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