Fresh Fruit Breakfast Lasagna Recipes

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BRUNCH LASAGNA



Brunch Lasagna image

A professional cook, I appreciate make-ahead dishes like this one. Pop it into the oven before guests arrive...add fresh fruit and muffins...and you have an instant brunch. You can serve it as a hearty supper, too, drizzled with a little salsa.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 9 servings.

Number Of Ingredients 10

6 lasagna noodles
8 large eggs, beaten
1/2 cup whole milk
Butter-flavored cooking spray
2 jars (16 ounces each) Alfredo sauce
3 cups diced fully cooked ham
1/2 cup chopped green pepper
1/4 cup chopped green onions
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 408 calories, Fat 24g fat (13g saturated fat), Cholesterol 257mg cholesterol, Sodium 1175mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

BREAKFAST LASAGNA



Breakfast Lasagna image

Make and share this Breakfast Lasagna recipe from Food.com.

Provided by Food.com

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil, for baking dish plus 2 tablespoons
1 onion, diced small
1 pinch chili flakes
1 1/2 lbs breakfast sausage, removed from casing
4 tablespoons unsalted butter, divided
3 tablespoons flour
2 cups chicken broth
1 cup milk
10 large eggs, whisked
2 tablespoons olive oil
1 lb frozen hash browns, browned to cook
10 ounces frozen spinach, thawed and drained
2 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
12 oven-ready lasagna noodles
3 tablespoons chopped chives
kosher salt
ground black pepper

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.

FRESH FRUIT BREAKFAST LASAGNA



Fresh Fruit Breakfast Lasagna image

These fruit crepes can travel. They are also a good option for brunch! Prepare the elements ahead of time and assemble close to serving time.

Provided by REALCOOKIE

Categories     World Cuisine Recipes     European     French

Time 1h10m

Yield 8

Number Of Ingredients 13

1 ½ cups milk
1 cup all-purpose flour
2 eggs
1 tablespoon vegetable oil
½ teaspoon almond extract
2 tablespoons white sugar
½ (3.4 ounce) package instant vanilla pudding mix
1 cup orange juice
½ cup sour cream
2 cups sliced fresh strawberries
2 bananas, sliced
1 cup fresh blueberries
1 cup whipped cream

Steps:

  • To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
  • To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
  • Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 40 g, Cholesterol 97.2 mg, Fat 18.4 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 10 g, Sodium 142.4 mg, Sugar 20 g

BREAKFAST LASAGNA



Breakfast Lasagna image

This was such a huge hit that now I have to make it every time our family comes to visit. Has become a family favorite. You can make the cream the day before and assemble the lasagna the morning you are having it.

Provided by Ree

Categories     Main Dish Recipes     Casserole Recipes

Time 53m

Yield 8

Number Of Ingredients 11

1 ½ cups milk
¾ cup white sugar
¼ cup all-purpose flour
¼ teaspoon salt
6 egg yolks
1 ½ teaspoons vanilla extract
cooking spray
6 frozen waffles, thawed
1 cup blueberries
1 cup sliced strawberries
6 frozen pancakes, thawed

Steps:

  • Combine milk, sugar, flour, and salt in a saucepan over medium heat. Cook and stir until mixture thickens, about 5 minutes.
  • Beat egg yolks slightly in a bowl; add slowly to milk mixture. Stir constantly and cook until thickened, about 3 minutes. Remove from heat, add vanilla, and stir. Chill pastry cream until ready to use.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Cover the bottom of the baking pan with a thin layer of pastry cream. Add waffles and cover with another thin layer of pastry cream.
  • Mix blueberries and strawberries together in a bowl. Sprinkle half of the berry mixture on top of the cream-covered waffles. Top with a layer of pancakes; spread remaining pastry cream on top. Finish with the remaining berry mixture.
  • Bake in the preheated oven until heated through, about 20 minutes.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 51.7 g, Cholesterol 163.4 mg, Fat 7.8 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 2.4 g, Sodium 402.8 mg, Sugar 25.2 g

SAUSAGE GRAVY BREAKFAST LASAGNA



Sausage Gravy Breakfast Lasagna image

Layers of sausage gravy, cheese and noodles work so magically together, you'll wonder why you never ate lasagna for breakfast before.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
8 ounces lasagna noodles (about 12)
3 tablespoons olive oil, plus more for tossing and greasing the baking dish
2 pounds bulk breakfast sausage, thawed
1 bunch scallions, whites cut into 1/2-inch pieces and greens thinly sliced
1/2 cup all-purpose flour
4 cups whole milk
1/2 teaspoon freshly grated nutmeg
2 cups shredded low-fat mozzarella cheese
8 ounces white Cheddar, shredded
1/2 cup grated Parmesan
Two 10-ounce packages frozen chopped spinach, thawed and excess liquid squeezed out
1/4 cup fresh parsley leaves, chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles, and cook according to the package directions. Strain into a colander, and toss with some oil. Drape the noodles over and around the side of the colander to cool.
  • Meanwhile, heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the sausage and scallion whites, and cook, stirring and breaking the meat up into bite-size pieces (not crumbs), until the sausage is browned and cooked through, about 8 minutes. Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed. Add 2 cups milk, and stir until it starts to thicken. Stir in the remaining 2 cups milk, bring to a simmer and stir until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper and the nutmeg. Remove the sauce from the heat, and let cool.
  • Mix together the mozzarella, Cheddar and Parmesan in a medium bowl.
  • Oil a 9- by 13-inch baking dish. Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom. Arrange 4 slightly overlapping noodles to fully cover the bottom of the dish. Spread 1/3 of the remaining sauce over the noodles. Spread 1/2 the spinach in an even layer. Sprinkle with about 1/3 of the scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/3 of the cheese mixture. Continue layering with 4 more noodles, 1/2 of the remaining sauce, the remaining spinach, 1/2 of the remaining scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/2 of the remaining cheese. Finish the lasagna with the remaining noodles, sauce and cheese. Cover the top with plastic wrap, and refrigerate overnight. Do the same with the remaining scallion greens.
  • Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the cheese is melted and bubbly, about 45 minutes. Uncover the dish, and continue to bake until the lasagna is slightly browned, 10 to 15 minutes. Top with the remaining scallions, the parsley and a sprinkle of black pepper. Let sit for at least 15 minutes, then slice and serve.

APPLE-APRICOT BREAKFAST LASAGNA



Apple-Apricot Breakfast Lasagna image

A sweet breakfast lasagna may sound odd, but there's nothing wrong with this flavor combo. If you're familiar with kugel, a sweet noodle custard, then this lasagna won't be too foreign to you. We love the layers of pasta, cheese, dried fruit and apricot glaze.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h15m

Yield 10 to 12 servings

Number Of Ingredients 14

12 lasagna noodles (about 8 ounces)
Vegetable oil, for tossingg
12 ounces cream cheese, at room temperature
1 1/2 cups ricotta
2 large eggs, plus 1 large egg yolk
2 tablespoons granulated sugar
2/3 cup apricot preserves
3 tablespoons unsalted butter, plus more, melted, for brushing the baking dish
3 tablespoons lemon juice (from 1 large lemon)
1 cup dried apricots, coarsely chopped
1 cup dried apple rings, coarsely chopped
1/2 teaspoon ground cinnamon
1/4 cup sliced, skin-on almonds
Confectioners' sugar, for dusting

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles, and cook according to package directions. Strain into a colander, and toss with oil. Drape the noodles over and around the side of the colander to cool.
  • Process the cream cheese, ricotta, eggs, egg yolk and granulated sugar in a food processor until combined and smooth.
  • Microwave the preserves, butter and lemon juice in a microwavable medium bowl until the butter melts, about 1 minute. Stir to combine.
  • Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Spread 3 tablespoons of the preserves mixture over the bottom. Arrange 4 slightly overlapping noodles to cover the bottom of the dish. Spread 1/3 of the remaining preserves mixture over the noodles. Top with 1/2 the ricotta mixture. Scatter 1/2 the apricots and apple rings over the ricotta, then dust the entire layer with 1/4 teaspoon of the cinnamon. Repeat with another layer of 4 noodles, 1/2 the remaining preserves mixture and the remaining ricotta mixture, apricots and apple rings and 1/4 teaspoon cinnamon. Finish with the remaining 4 noodles, and spread with the remaining preserves mixture. Cover the top with plastic wrap, and refrigerate overnight.
  • Meanwhile, swirl the almonds in a small skillet over medium heat until browned and toasted in spots.
  • Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the lasagna is very hot and the layers are set, about 40 minutes. Remove the foil, and bake for 10 minutes more. Top with the toasted almonds, and dust with confectioners' sugar. Let sit 10 minutes before cutting and serving. The lasagna can also be eaten at room temperature.

DISNEY CRYSTAL PALACE BREAKFAST LASAGNA IN FULL



Disney Crystal Palace Breakfast Lasagna in Full image

Use the recipes for waffles, pancakes and pound cake, or your own recipes. Store-bought/frozen are also OK. Note, READ through this at least twice before attempting. Double check yourself. This is a multi-part recipe and I am beginning to think the only one who could pull off such a concoction and make it heavenly is indeed Disney. Fortune has it, they share so now you don't have to go to Disney to try it. If this is intimidating try the Magic Kingdom short version I posted. Time? Oh Gert, just wipe that out as Ed McBain would say. It is way off. And I think I managed to break the zaar computer. Garnish has two more ingredients. Read that section to see what you need.

Provided by drhousespcatcher

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 40

1 1/2 teaspoons vanilla extract
6 egg yolks
1 1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar
1 1/2 cups sifted flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
1 1/4 cups milk
3 tablespoons shortening or 3 tablespoons salad oil
1 1/2 cups sifted flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
1 1/4 cups milk
1/2 teaspoon pure vanilla extract
3 tablespoons shortening or 3 tablespoons salad oil
3 cups cake flour
6 large eggs
1 lb butter
1 lb sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 cup milk
6 large eggs
1 1/2 pints heavy cream
1 pint half-and-half
1 ounce brandy
1/4 ounce nutmeg
1/2 ounce cinnamon
1 1/2 cups sugar
1 cup frozen raspberries
1 cup frozen blueberries
3 bananas
1 tablespoon butter
1 banana
1/4 cup brown sugar
1/2 pint your favorite fresh berries

Steps:

  • Make the Pastry Cream first.
  • The Pastry Cream:.
  • In a 2 quart saucepan, combine sugar, flour, salt and milk and whisk; over medium heat, cook while stirring until mixture thickens.
  • In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks.
  • Slowly pour egg mixture back into milk mixture.
  • Stirring constantly, cook over medium low heat until mixture thickens.
  • Remove from heat and stir in vanilla extract. Chill cream until ready to use.
  • While cream is chilling, make pancakes, waffles and pound cake:.
  • Pancakes:.
  • note the 3 TB. shortening should be melted and slightly cooled.
  • Sift together flour, baking powder and salt. Mix egg, milk and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the pancakes will be tough. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once.
  • Waffles:.
  • Sift together flour, baking powder and salt. Mix egg, milk, vanilla and shortening. Pour milk mixture into dry ingredients and stir only enough to moisten. Do not beat or the waffles will be tough. Bake in waffle iron following waffle iron instructions.
  • Pound Cake:.
  • Sift the flour into a large mixing bowl. Stir in sugar, using a large spoon. Add room temperature butter. Add eggs. Using a mixer on low speed, slowly add the milk, and then the vanilla extract. After thoroughly stirred, turn mixer to medium for a few minutes, then to high. Mix thoroughly. Preheat oven to 325 degrees. Grease a standard tube pan with butter, then lightly flour it, shaking the excess from the pan. Pour in the mix and bake the cake for about 1 hour and 20 minutes. Check the doneness of the cake with a toothpick. Allow cake to cool for 15-20 minutes in the pan, then crumble the cake into small crumbs with your hands.
  • Custard:.
  • Combine all ingredients in a mixing bowl and whisk until fully incorporated. Chill until ready to use. Makes 1 1/2 quarts.
  • Assembly:.
  • Put a layer of waffles in a buttered casserole dish. Sprinkle a quarter of the pound cake over the waffles. Peel and slice the bananas. Layer with half of each of the following: the cut bananas, frozen raspberries, and frozen blueberries. Sprinkle half of the remaining pound cake over the fruit, then top with the rest of the fruit. Top the fruit with a layer of pancakes, the sprinkle the rest of the pound cake on top. Press down on the layers to pack firmly. Slowly add the 1 1/2 quarts custard mixture until the entire dish is saturated.
  • Baking and Garnishing:.
  • Bake in a 350 degree oven for 60 minutes. (Oven thermometer placed in center of dish should register 165 degrees.) Top the lasagna with a layer of 2 1/2 cups pastry cream. Slice the banana and layer on top of cream. Sprinkle sugar on top and place casserole under the broiler until browned. Garnish with fresh fruit and serve.

Nutrition Facts : Calories 2113.6, Fat 115.4, SaturatedFat 64.7, Cholesterol 801.4, Sodium 1478.8, Carbohydrate 241.8, Fiber 7, Sugar 141, Protein 32

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From thespruceeats.com


NO BAKE SUMMER BERRY LASAGNA - OMG CHOCOLATE DESSERTS
2017-05-25 Place in the fridge to set. To make the blueberry jello salad layer in a large bowl place 6 oz. berry blue Jello gelatin mixture. Pour 1 ¼ cup boiling water and stir for a few minutes until the gelatin dissolved completely. Set aside to cool for 15-20 minutes, then stir in crushed pineapple and blueberry pie filling.
From omgchocolatedesserts.com


VERY BERRY DESSERT LASAGNA | AMAZING 4TH OF JULY DESSERT IDEA!
2019-05-23 In a large bowl place berry blue Jello, add 2/3 cup boiling water and stir to dissolve completely. In a food processor pulse blueberry Greek yogurt and fresh blueberries. Then, pour the mixture in the Jello and whisk to combine. Add 2 …
From omgchocolatedesserts.com


CANAPES AND CROSTINI RECIPE: CREAMY DILL CUCUMBER TOASTIES BY …
1999-10-26 I got this recipe years ago from a friend of a friend. I love it and make it all the ... - Get more ideas of canapes and crostini recipes on RedCipes . I got this recipe years ago from a friend of a friend. I love it and make it all the ... - Get more ideas of canapes and crostini recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,947 recipes. BBQ & Grilling. 20 recipes. …
From redcipes.com


BREAKFAST LASAGNA ROLLS RECIPE | EATINGWELL
Starting from a short end, roll up each noodle. Place the lasagna rolls, seam sides down, in the prepared baking dish; set aside. Step 4. For sauce, in a large skillet heat the remaining 1 teaspoon oil over medium-high heat. Add mushrooms and green onions; cook and stir about 3 minutes or until tender. In a medium bowl stir together 1/4 cup of ...
From eatingwell.com


EASY SEAFOOD LASAGNA { + VIDEO } - FAMILY FRESH MEALS
2020-12-27 Off the heat add parmesan cheese, salt and pepper. In a bowl combine ricotta cheese, egg, garlic, 2 cups mozzarella, and parsley. Stir to combine. Mix shrimp and crab in a bowl. In a greased 9 x 13 inch pan, layer 1 cup sauce in pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture.
From familyfreshmeals.com


LASAGNA RECIPES: LASAGNA RECIPES ANY GOOD ONES?
Fresh Fruit Breakfast Lasagna [serves 8; 1hr 10min] 1 1/2 cups milk 1 cup all-purpose flour 2 eggs 1 tablespoon vegetable oil 1/2 teaspoon almond extract 2 tablespoons white sugar 1/2 (3.4 ounce) package instant vanilla pudding mix 1 cup orange juice 1/2 cup sour cream 2 cups sliced fresh strawberries 2 bananas, sliced 1 cup fresh blueberries 1 cup whipped cream To make …
From lasagna-recipes-s.blogspot.com


TRADITIONAL LAYERED FRENCH CROISSANTS | RECIPE | FRENCH CROISSANT ...
Jan 4, 2014 - This classic laminated croissant dough takes time and effort, but if you're feeling ambitious, you can make authentic melt-in-your-mouth pastries!
From pinterest.ca


BREAKFAST LASAGNA MAKES IT EASY! - IMPERFECT WOMEN
2014-03-30 Breakfast Lasagna Ingredients. ½ pound of bacon, diced. 1 medium onion, chopped. 3 Tablespoons all purpose flour . ½ teaspoon salt. ½ teaspoon pepper. 2 ¼ cups milk. 6 oven ready lasagna noodles. 7 hard cooked eggs, sliced. 1 cup of shredded mozzarella. ¼ cup grated Parmesan cheese. Instructions. WHITE SAUCE. Cook bacon until crispy, remove and …
From imperfectwomen.com


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