CHEESY BACON BREAKFAST LASAGNA
I came up with this unique breakfast dish after looking for a way to use up a few extra no-boil lasagna noodles. Try switching up the different cheeses-Swiss, pepper jack and mozzarella taste delicious in this breakfast lasagna, too! -Susan Kieboam, Streetsboro, Ohio
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 443 calories, Fat 31g fat (15g saturated fat), Cholesterol 253mg cholesterol, Sodium 638mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
CHEESE & BACON LASAGNE
This freezable, family-friendly recipe is economical and has a wonderful comfort-food feel about it
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Fry the onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.
- Meanwhile, make the white sauce. Pour the milk into a pan and tip in the butter and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg.
- Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the lasagne sheets. Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the white sauce and scatter with the cheese and an extra grating of nutmeg. Chill. If eating straight away, bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread.
- To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and bake at 190C/170C fan/gas 5 for 50-60 mins until thoroughly heated through.
Nutrition Facts : Calories 425 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.03 milligram of sodium
BACON 'N' EGG LASAGNA
My sister-in-law served this special dish for Easter breakfast one year, and our whole family loved the mix of bacon, eggs, noodles and cheese. Now I sometimes assemble it the night before and bake it in the morning for a terrific hassle-free brunch entree. -Dianne Meyer, Graniteville, Vermont
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with 4 noodles and a third each of the eggs, bacon, Swiss cheese and remaining sauce. Repeat layers twice. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 35-40 minutes. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 386 calories, Fat 20g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 489mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein.
CHEESY BACON BREAKFAST CASSEROLE
This is an easy but good breakfast casserole. The cheese and bacon give it a lovely flavor.
Provided by Amusjh
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 9h30m
Yield 6
Number Of Ingredients 7
Steps:
- Spray a 9-inch square baking dish with cooking spray. Place bread slices in a single layer in the bottom of the prepared baking dish.
- Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
- Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue baking until cheese is melted and casserole is set, about 5 minutes more.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 12 g, Cholesterol 21.4 mg, Fat 8.3 g, Fiber 0.4 g, Protein 13.1 g, SaturatedFat 4.4 g, Sodium 330.2 mg, Sugar 4.1 g
EASY BACON CHEESEBURGER LASAGNA
Can't decide between lasagna and cheeseburgers for dinner? Make one dish that combines both great tastes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h55m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.
- In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.
- Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.
Nutrition Facts : Calories 600, Carbohydrate 37 g, Cholesterol 145 mg, Fat 1, Fiber 4 g, Protein 41 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 7 g, TransFat 1 g
CHEESE & BACON LASAGNA
This freezable, family-friendly recipe is economical and has a wonderful comfort-food feel about it. To freeze, cool completely, then wrap in plastic wrap, then foil. Will store for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and bake at 190C/375F for 50-60 mins until thoroughly heated through.
Provided by English_Rose
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Fry the onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 minutes Remove from the heat and stir in the basil.
- Meanwhile, make the white sauce. Pour the milk into a pan and tip in the butter and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg.
- Spoon a third of the tomato sauce on the base of a lasagna dish. Top with a third of the lasagna sheets. Then top with a third sauce, a third lasagna, the last of the tomato sauce and finally the last sheets of lasagna. Pour over the white sauce and scatter with the cheese and an extra grating of nutmeg. Chill. If eating straight away, bake at 190C/375F for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread.
Nutrition Facts : Calories 727, Fat 33, SaturatedFat 14.9, Cholesterol 64.3, Sodium 390.6, Carbohydrate 86.3, Fiber 7, Sugar 11.4, Protein 23.5
CHEESY BACON BREAKFAST BUNS
These savory buns-think cinnamon rolls, but with cheese and bacon instead of a sweet sugary filling, are the perfect solution to those few pieces of leftover cooked bacon hanging out in the fridge. You can prep the dry mix up to one month ahead of time, and store it in a container at room temperature. Just give it a shake before using to re-mix the ingredients.
Provided by Jennifer Perillo
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- To make the dough, whisk together the flour, sugar, baking powder, baking soda and salt in a deep bowl.
- In a separate bowl or measuring cup, whisk together the buttermilk and 6 tablespoons of the melted butter. Pour over the dry ingredients, and stir together with a wooden spoon until it forms a shaggy dough.
- Dump the dough onto a lightly floured surface. Using your fingertips, gently press the dough out into a 12-by-8-inch rectangle. Sprinkle the cheese on top, leaving a 1/4-inch border. Evenly sprinkle the bacon over the cheese. Roll the dough into a log, starting from the longest (12-inch) side nearest you. Pinch the ends closed. Cut into 8 equal pieces.
- Using a pastry brush, use 1 tablespoon of the butter to coat the bottom and sides of an 8-inch round cake pan. Arrange the rolls, cut-side down, in the pan. Gently press them down with your fingertips to flatten slightly. Brush the tops of the buns with the remaining melted butter.
- Bake until golden brown and the cheese is bubbly, 23 to 25 minutes. Cool in the pan for 5 minutes before serving.
SUPER CHEESY HOMETOWN LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 4h5m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
- For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
- In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
- Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
- Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.
BACON 'N' EGG LASAGNA
Everyone i have served this to has requested the recipe. It's easy to feed to a crowd at holiday time because it can be made ahead. I found it in April/May 2000 issue of Taste of Home.
Provided by Tinkerbell
Categories One Dish Meal
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- In skillet, cook bacon until crisp.
- Remove with slotted spoon to paper towels.
- Drain, reserving 1/3 cup drippings.
- In the drippings, saute onion until tender.
- Stir in flour, salt and pepper until blended.
- Gradually stir in milk.
- Bring to boil and cook and stir for 2 minutes.
- Remove from heat.
- Spread 1/2 cup sauce in greased 13x9x2" baking dish.
- Layer with four noodles, a third of the egg and bacon, cheese and sauce.
- Repeat layers twice.
- Sprinkle with Parmesan cheese.
- Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.
- Sprinkle with parsley.
- Let stand 15 minutes before cutting.
- *Can be made the night before and refrigerated.
- To serve, remove from refrigerator 30 minutes before baking.
- Bake as above.
EASY CHEESY SKILLET LASAGNA
Lasagna with sausage, mushrooms, and lots of cheese is fast and easy on the stove top--and there's no compromise on flavor.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium high heat and add olive oil. Swirl to coat. Add the onion and saute until translucent, about 5 minutes. Add the sausage, red pepper, and mushrooms; saute until meat is cooked through, about 5 minutes.
- Stir in the Ragu® Old World Style® Traditional sauce, broken lasagna noodles, water, and rosemary. Cover and turn heat down to medium-low.
- Cook for 20 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese, and parsley; stir to combine. Top with remaining mozzarella and serve immediately.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 34 g, Cholesterol 95.3 mg, Fat 38.5 g, Fiber 9 g, Protein 30.6 g, SaturatedFat 14.9 g, Sodium 1280.1 mg, Sugar 2.9 g
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