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.
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 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.
- 375 gram lasagne sheets fresh (6 to 8 sheets)
- 200 gram onion diced
- 40 ml olive oil
- 500 gram pork or Italian Sausage - skin removed and pulled into small bits.
- 2 cloves garlic crushed
- 50 gram butter
- 50 gram flour
- 150 ml cream
- 400 gram tomatoes 1 tin chopped
- 600 ml tomato passata
- 500 gram ricotta
- 200 gram mozzarella grated
- 150 gram cheddar or parmesan grated
PS. I served mine with bacon.