How To Make Breakfast Lasagna
It may be fair to claim the artistically strategized layering, or perhaps the curation of preferred meats and cheese fillings, as the reason why lasagna is so obviously appealing, but the key to understanding its true beauty lies in understanding lasagna’s versatility. You may not have realized it, but, lasagna is structurally equipped to adapt to fit your needs. Structurally. Equipped. Allow me to explain, in proper Foodbeast fashion.
Like shakshuka? Make Shakshuka Lasagna. Sushi fan? Try a Sushi Lasagna. If you have a kitchen, imagination, and a working set of taste buds, pasta-bilities for lasagna variations are endless.
Maybe you absolutely live for breakfast, and if that’s the case, we recommend putting that oven to work with a Breakfast Lasagna. Sam of The Naughty Fork, who has a tendency to dream up some deliciously provocative provisions, created the recipe in honor of ConAgra’s #GreatAmericanCookIn Challenge this week, in which every man, woman, and child is encouraged to experiment in the kitchen by cooking in for one week in May instead of eating out. (see #GreatAmericanCookIn).
By substituting typical lasagna ingredients for signature breakfast gems like eggs, bacon and hash browns, you can have yourself a platter of piping hot YESSSS ready for the fam in no time. So, let’s walk through this: it’s morning. You just rolled out of bed. Handle the coffee situation, turn on the oven, and proceed to heat up this rad lasagna. Happy cooking (and eating)!
Pledge to participate in the challenge to cook in for one week in May by using the #GreatAmericanCookIn hashtag, and share food photos on Twitter and Instagram.
Breakfast Lasagna
Serves: 4-6
Ingredients:
1 14.5-oz can Hunt’s Diced Tomatoes or Hunt’s Tomato Sauce
2 16-oz containers Original Egg Beaters
1 can PAM non-stick spray
2 packages Applewood smoked bacon, or bacon of your choice
1 bag shredded cheddar cheese
1 box lasagna noodles
1 bag shredded hash browns
1 tub ricotta cheese
Basil, for garnish
1) Preheat oven to 350 degrees.
2) Boil water for lasagna noodles.
3) While water is boiling, cook Egg Beaters (scrambled) and set aside. Also fry bacon and hash browns.
4) Cook lasagna noodles in boiling water.
5) Spray a rectangular pan with PAM non-stick spray. Cover each noodle with a layer of ricotta cheese and layer the bottom with lasagna noodles in parallel.
6) Top with a layer of eggs, bacon, Hunt’s Tomato Sauce or Hunt’s Diced Tomatoes, shredded cheddar cheese, and noodles.
7) Layer again with eggs, bacon, ricotta cheese, Hunt’s Tomato Sauce or Hunt’s Diced Tomatoes, hash browns, and a good amount of shredded cheddar cheese.
8) Wrap lasagna in tin foil and bake for 20 to 25 minutes, or until cheese is completely melted.
9) Garnish with chopped basil.
Created in partnership with ConAgra Foods
