Irresistable Breakfast Lasagne

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Breakfast Lasagne

Brunch can be so much fun and I especially like breakfasts you can make the day before you need them. It beats making mountains of toast and poached eggs for an army of people. Breakfast requires quite a bit of careful juggling. But I have just the answer for you. It’s the most irresistible breakfast lasagne.

For some reason  Australia and New Zealand celebrate occasions such as Mothers and Fathers days at a completely different time of the year to most other countries. So, if you are in Australia or EnZed, you could pull this Irresistible Breakfast Lasagna out next weekend when it is Fathers Day. For all of the rest of you well, you could just make it for a crowd of friends on the weekend.

Breakfast Lasagne

This ticks all the boxes for me. I still get a sleep in on a day I am cooking breakfast / brunch for a horde of people and I know it will be filling enough to satisfy everyone.

I personally like a bowl of fruit with yoghurt, but today’s breakfast was all about the men of the house. Since when did pasta not qualify for breakfast?  I am strictly speaking for the men I know anyway, besides who am I to judge?  I can push a bowl of fruit aside if there is a breakfast cake….!


I got to and made this the night before. Mine has sausage in the mix, but strictly speaking,  you can make it however you like, you can even fill it with a mixture of scrambled or omelette like eggs, bacon or even mushrooms. I decided to put my eggs on top.

Breakfast Lasagne

Breakfast Lasagne is easier to make than its dinner-time sister because you don’t need to make a long simmered ragu. A white sauce is just about all you need.

Breakfast Lasagne


Breakfast Lasagne

5.0 from 1 reviews
Irresistable Breakfast Lasagnia
My Kitchen Stories: 
This is such a great way to make breakfast the day before.
  • 375 gm lasagne sheets, fresh (6 to 8 sheets)
  • 1 small onion diced
  • 40 ml olive oil
  • 500 gm pork or Italian Sausage - skin removed and pulled into small bits.
  • 2 cloves garlic crushed
  • 50 gm butter
  • 50 gm flour
  • 150 ml cream
  • 400 gm tin chopped tomatoes
  • 600 ml tomato passata
  • 500 gm ricotta
  • 200 gm mozzarella, grated
  • 150 gm cheddar or parmesan, grated
You'll need a 22 cm x 30 cm baking dish (approx.) 9 x 12 inches. Set the oven to 200 C (390 F) ** Note my oven is not fan forced. If you have a very hot oven reduce the temperature to 190 C / 360 F
  1. Put a medium sized saucepan over heat and add the oil then the onion. Saute the onion till it is soft. Then add the sausage mince a bit at a time, stirring occasionally until all of the sausage is added. Add the garlic and stir, cooking till the sausage is cooked through.
  2. Add a 60 ml / ¼ cup of water to remove some of the flavour and brown bits from the pot. Let it bubble a bit then tip the meat mixture into a bowl
  3. Wipe down the pot. Heat again and add the butter let it melt and add the flour stirring continuously with out letting it colour. Add the chopped tomato and stir well. The sauce will thicken so begin to add the cream and the tomato passata a bit at a time. Simmer on low for 10 minutes. Season well.
  4. Meantime put a large pot of water onto the stove and cook the sheets of lasagne. Put each one into a bowl of cold water and leave till needed.
  5. All that is left to do is to layer it now. Put aside one to two sheets of lasagne for the topping.
  6. First put about a cup and a half of the sauce onto the bottom of the dish. Dig the sheets out of the water and shake ( continue to do this) Put a sheet and a half of Lasagne into the dish then sprinkle on sausage and ⅓ of the ricotta and ⅓ of the mozarella. Follow this with another sheet and a ½ of pasta and red sauce with a sprinkling of parmesan. Follow again with layers of sausage, ricotta and cheese. Continue with the ingredients you have but save enough red sauce for the top.
  7. Sprinkle the top with cheese then get a large spoon and make 6 whole in the top by pressing in and making a bit of a shallow whole. Cut the pasta sheets into ribbons and put a piece like a little nest around the whole to hold the egg in. . Cover the Lasagne with cling wrap and refrigerate till the next day if you like.
  8. Take it out of the fridge up to an hour or so before you need to bake it to let it warm a little.
  9. Cover the lasagne with foil and bake for one hour . Test the inner temperature by inserting a fork or toothpick into the centre then feeling if it is hot. Put it back in for a short time if not
  10. Uncover the lasagne and break an egg into a cup and pour into a nest. Continue with the eggs until all the nests are full. Put back into the oven for 20 minutes or just till the eggs are set.
PS. I served mine with bacon.



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