APPLE LASAGNA
Whenever friends come over for dinner, they always request this delicious dessert. Layers of lasagna noodles, a sweet and creamy cheese sauce and apple pie filling make this an ooey-gooey treat that's guaranteed to bring smiles when it's served at the end of any meal.-Pat Overlock, Concord, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the egg, cheeses, sugar and extract; set aside. Spread one can of pie filling into a 13x9-in. baking dish coated with cooking spray. Top with three lasagna noodles and cheese mixture. Layer with remaining noodles and pie filling. , In a small bowl, combine the flour, brown sugar, oats, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over filling. , Bake, uncovered, at 350° for 45-50 minutes or until bubbly and heated through. Let stand for 15 minutes. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with lasagna.
Nutrition Facts : Calories 280 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 189mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 9g protein.
BREAKFAST LASAGNA
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
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.
APPLE BREAKFAST LASAGNA
A very different breakfast casserole from the usual baked french toast or egg ones. You will be pleasantly surprised like I was on this one!
Provided by LAURIE
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, mix sour cream with brown sugar and chill.
- Preheat oven to 350°F.
- Layer 6 toast slices in greased 13x9 baking pan.
- Cover with ham.
- Sprinkle 1 1/2 cup cheese over ham.
- Layer remaining 6 slices toast over cheese.
- Spread pie filling over toast.
- Sprinkle with granola.
- Bake 25 minutes at 350°F.
- Top with remaining cheese.
- Bake additional 5 minutes until cheese melts.
- To serve cut into squares and top with a dollop of sour cream/brown sugar mixture.
- We also like it with butter and maple syrup and totally omit the sour cream but it is great both ways.
Nutrition Facts : Calories 711.3, Fat 29.7, SaturatedFat 15.5, Cholesterol 155.5, Sodium 1264.7, Carbohydrate 89.9, Fiber 3.4, Sugar 39.5, Protein 24.7
SAUSAGE GRAVY BREAKFAST LASAGNA
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
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
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
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.
SMALLER LASAGNA FOR TWO
Now that it's just me and my husband at most dinners, a big lasagna becomes a burden with the leftovers which I don't like to either freeze or eat for days on end This version is much smaller, but with all the same flavor you'd expect.
Provided by PalatablePastime
Categories Cheese
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Cook noodles and drain.
- Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn't get too thick.
- In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan.
- In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom. Top with two noodles, then top with half of the remaining meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella slices across the top.
- Loosely tent pan with foil and bake for 45 minutes, then remove foil and bake another ten minutes, allowing cheese to brown.
- Let sit for about 10-15 minutes before you cut into it.
BREAKFAST LASAGNA
Make and share this Breakfast Lasagna recipe from Food.com.
Provided by Queenofcamping
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Layer in a large casserole dish sprayed with cooking spray 4 slices of bread, 4 slices of ham, 4 slices of each cheese.
- Repeat.
- Mix eggs, milk, mustard, and onion and pour over layers.
- Cover and refrigerate overnight.
- In the morning cover with corn flakes and drizzle melted margarine over.
- Bake at 350 for 30 to 40 minutes uncovered.
- Prep time does not include overnight time.
Nutrition Facts : Calories 734.9, Fat 45.1, SaturatedFat 21.4, Cholesterol 272.8, Sodium 985.9, Carbohydrate 43.9, Fiber 4.1, Sugar 5.2, Protein 39.1
FRESH FRUIT BREAKFAST LASAGNA
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
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
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