Best 8 Fresh Fruit Breakfast Lasagna Recipes

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.

BERRY DESSERT LASAGNA

Steps:

• Stir 1 cup sugar and 1/3 cup water together in a small saucepan over medium heat until the sugar dissolves completely, about 5 minutes. Add the sugar mixture and the raspberries to a blender and blend until completely smooth. Strain the raspberries through a fine-mesh strainer into a small bowl.
• Beat the heavy cream with the vanilla and the remaining 1/2 cup sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes.
• Place a pound cake on its side and slice lengthwise into 1/4-inch thick strips to make the lasagna "noodles." Repeat with the second pound cake. Place 2 pieces of cake side-by-side in the bottom of an 8-inch square baking dish. Pour 1/4 cup of the raspberry sauce over the cake and smooth out with a silicone spatula. Sprinkle with 2 tablespoons coconut, dollop with 1/4 cup whipped cream and sprinkle with a third of the blueberries. Repeat this process 3 more times so you have a total of 4 layers. Chill for 6 hours and up to overnight. Slice 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.

BRUNCH LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, beat eggs and milk. In a large nonstick skillet coated with butter-flavored cooking spray, cook eggs over medium-low heat until set but moist. Remove from the heat. Drain noodles., Spread 1/2 cup Alfredo sauce in a greased 10-in. square baking dish or 13x9-in. baking dish. Layer with three lasagna noodles (trim noodles if necessary to fit dish), ham, green pepper and onions., Top with half of the remaining Alfredo sauce and the remaining noodles. Layer with scrambled eggs, cheddar cheese and remaining Alfredo sauce. Sprinkle with Parmesan cheese., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10 minutes before cutting.

FABULOUS FRUIT LASAGNA

Steps:

• 1. Heat oven to 350˚F.
• 2. Lay 3 cooked lasagna (or chocolate) noodles in the bottom of 9-inch-square glass or metal baking pan you've coated with nonstick spray or buttered.
• 3. In a large bowl, combine the ricotta and mascarpone cheeses, white sugar, and egg, and beat until almost smooth.
• 4. In a separate bowl, combine the flour, brown sugar, cinnamon, nutmeg, cloves, chili powder, and melted butter. Mix well.
• 5. Gently fold the sliced strawberries into the raspberries, blackberries and blueberries, being careful not to crush the raspberries.
• 6. Top the first layer of lasagna noodles with one-third of the berry mixture followed by one-third of the flour-sugar-spice mixture and one third of the cheese-egg-sugar mixture. Repeat, adding two more layers of all three components.
• 7. Bake for 45 minutes in an oven or over indirect heat in covered barbecue grill, until the top is golden brown and the filling is bubbling. Remove, cool for 10-15 minutes, and then serve with fresh whipped cream or vanilla ice cream.

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.

SPICY BREAKFAST LASAGNA

Steps:

• Combine cottage cheese, chives and onions; set aside. In another bowl, whisk eggs, milk, salt and pepper until blended. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; set aside. , Place 4 lasagna noodles in a greased 13x9-in. baking dish. Layer with 2 cups hash browns, scrambled eggs, sausage and half the cottage cheese mixture. Cover with Monterey Jack cheese. Top with remaining lasagna noodles, hash browns and cottage cheese mixture. Cover with Muenster cheese. Refrigerate, covered, 8 hours or overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.

EASTER BRUNCH LASAGNA

Steps:

• In a heavy saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the onions, lemon juice and hot pepper sauce. , Spread a fourth of the white sauce in a greased 13x9-in. baking dish. Layer with three noodles, half of the ham and broccoli, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese, half of the eggs and a fourth of the white sauce. Repeat layers. Top with the remaining noodles, white sauce and cheeses., Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 15 minutes before cutting.