Best 6 Amandas Breakfast Lasagna Recipes

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.

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.

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.

SEVEN LAYER LASAGNA

Steps:

• Preheat the oven to 450 degrees F.
• Cut each of the zucchini in half crosswise and then slice lengthwise into 1/4-inch strips. Toss with 1 tablespoon of the oil and a pinch of salt, and spread on a baking sheet. Cut the portabellas into 1/4-inch strips, and then toss in the remaining 1 tablespoon oil and a pinch of salt and place on a separate baking sheet. Roast for 7 to 8 minutes, then flip and roast until tender and starting to brown, 4 to 5 minutes. The portabellas may take a few minutes longer than the zucchini. Cool the vegetables. Reduce the oven temperature to 350 degrees F.
• While the vegetables roast, mix 1/2 cup of the Parmesan, the pepper, nutmeg, ricotta, eggs, basil and 1 teaspoon salt in a large bowl until well combined.
• Spread 1 1/2 cups of the marinara in the bottom of a baking dish and top with an even layer of uncooked lasagna noodles (about 5). Top the noodles with 1 1/2 cups of the ricotta mixture, spreading as evenly as possible. Evenly distribute half of the roasted veggies over the ricotta and top with 2 cups of the spinach. Add another 1 1/2 cups of marinara and another layer of noodles. Repeat with another 1 1/2 cups ricotta, the other half of the roasted vegetables, half of the mozzarella slices, the remaining 2 cups spinach, 1 1/2 cups of marinara, and then another layer of noodles. For the final layer, spread the remaining 1 1/2 cups ricotta, another layer of noodles, 1 1/2 cups of marinara, the remaining mozzarella slices, and then top with the remaining 1/2 cup of Parmesan.
• Bake for 1 hour covered with foil. Then remove the foil and bake until bubbly and beginning to brown, 20 to 25 minutes. Rest the lasagna 15 to 20 minutes before serving.

LASAGNA A LA AMANDA

Steps:

• Crumble sausage with casings removed in large skillet and cook until no pink remains.
• Drain sausage on paper towels.
• Crumble hamburger in same pan and cook until no pink remains and drain on paper towels.
• Cook onion and garlic in leftover grease from meats. and toss in meat and both jars of sauce.
• Stir together and let simmer while you assemble the pasta in pan.
• In 13 x 9 pan, place 3 noodles in bottom. Cover with sauce and cover with cheese. Repeat until you have 4 layers.
• Cover with remaining cheese and drizzle with olive oil and parsley.
• Cover and bake 30 minutes at 350°.
• Remove foil and bake 15 minutes until cheese is brown and bubbly.

AMANDA'S BREAKFAST LASAGNA

Steps:

• Preheat oven to 350.
• Brown breakfast sausage in pan over medium heat. Drain when finished.
• 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.
• 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)
• Evenly spread browned breakfast sausage over cream cheese.
• Spread a generous layer of finely shredded cheese over the sausage.
• Spread the 4 remaining crescents on top, pinching the seams together to form a crust.
• Bake for 30-35 minutes or when top crust is nicely browned.