Spicy Brunch Lasagna Recipe 465

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SPICY BREAKFAST LASAGNA

It's fun to cook something new for family and friends-especially when it gets rave reviews. When I took this dish to our breakfast club at work, people said it really woke up their taste buds!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 16 servings.

Number Of Ingredients 13



Spicy Breakfast Lasagna image

Steps:

  • Combine cottage cheese, chives and onions; set aside. In another bowl, whisk eggs, milk, salt and pepper until blended. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; set aside. , Place 4 lasagna noodles in a greased 13x9-in. baking dish. Layer with 2 cups hash browns, scrambled eggs, sausage and half the cottage cheese mixture. Cover with Monterey Jack cheese. Top with remaining lasagna noodles, hash browns and cottage cheese mixture. Cover with Muenster cheese. Refrigerate, covered, 8 hours or overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 366 calories, Fat 23g fat (11g saturated fat), Cholesterol 256mg cholesterol, Sodium 640mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

3 cups 4% cottage cheese
1/2 cup minced chives
1/4 cup sliced green onions
18 large eggs
1/3 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 lasagna noodles, cooked and drained
4 cups frozen shredded hash browns, thawed
1 pound bulk pork sausage, cooked and crumbled
8 ounces sliced Monterey Jack cheese with jalapeno peppers
8 ounces sliced Muenster cheese

SPICY ONE-SKILLET LASAGNA

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13



Spicy One-Skillet Lasagna image

Steps:

  • Preheat the oven to 375 degrees F.
  • In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
  • Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
  • Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.

2 tablespoons extra-virgin olive oil
1 1/2 pounds spicy Italian sausage, casings removed
3 shallots, finely minced
3 cloves garlic, finely minced
2 teaspoons grated lemon zest (from 2 lemons)
1/2 teaspoon red pepper flakes
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
1 1/2 teaspoons kosher salt
One 25-ounce jar marinara sauce
8 ounces no-boil lasagna noodles
1 1/2 cups grated Parmesan
1 pound fresh mozzarella, dried well and torn into large chunks
1/2 cup grated Gruyere

SPICY SAUSAGE LASAGNA

A spicy lasagna with both a creamy white sauce and a red sauce.

Provided by Food Network Kitchen

Time 2h20m

Yield 8

Number Of Ingredients 15



Spicy Sausage Lasagna image

Steps:

  • Preheat oven to 350 degrees F. Lightly butter a 9-by 13-inch baking dish.
  • Melt the butter in medium skillet over medium heat. Add the flour and stir with a wooden spoon until lightly toasted, about 2 minutes. Whisk in the milk and bring to a boil while stirring. Add the garlic, reduce the heat to maintain a simmer and continue to cook, whisking occasionally until thick, about 20 minutes. Stir in the nutmeg and 1 teaspoon salt.
  • Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions for al dente. Drain and lay out on a cutting board so they don't stick to each other.
  • Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon until browned and cooked through, about 5 minutes. Add the spinach, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the spinach is dry. Remove from the heat and stir in the basil.
  • Toss the mozzarella and Parmesan together in a small bowl. Remove the garlic from the cream sauce. Cover the bottom of the prepared dish with 3 noodles. Top with 1/4 cup of the cheese mixture, 3/4 cup marinara, 1/2 cup cream sauce and 1/3 of the sausage mixture. Repeat the layers until all the noodles have been used. Top the final sausage layer with the remaining cream sauce, marinara and cheese, making sure the edges of the noodles are covered. Bake until bubbly, about 45 minutes. Let lasagna stand for 10 minutes before slicing. Garnish with more basil if using.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

2 tablespoons unsalted butter, plus more for buttering the dish
1/4 cup all-purpose flour
4 cups milk
3 garlic cloves, smashed
Pinch freshly grated nutmeg
Kosher salt
12 lasagna noodles
2 tablespoons extra-virgin olive oil
12 ounces hot Italian sausage, casings removed
One 10-ounce box frozen spinach, thawed and squeezed dry
1/4 teaspoon crushed red pepper flakes
1 cup lightly packed fresh basil leaves, torn plus more for garnish (optional)
1 cup shredded mozzarella
1/4 cup freshly grated Parmesan
3 cups prepared marinara sauce

BRUNCH LASAGNA

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



Brunch Lasagna image

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.

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

SPICY BRUNCH LASAGNA RECIPE - (4.6/5)

Provided by á-174535

Number Of Ingredients 15



Spicy Brunch Lasagna Recipe - (4.6/5) image

Steps:

  • In a large skillet, cook sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside. In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat. In a small bowl, combine the alfredo sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers. Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight. Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions. Makes 16 servings.

1 1/2 pounds bulk Italian sausage
1 (24-ounce) carton cottage cheese
1/2 cup green onions, finely chopped
1/4 cup snipped fresh chives
1/4 cup carrot, finely shredded
18 eggs
1/3 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 (14-ounce) jar alfredo sauce
1 teaspoon dried Italian seasoning, crushed
8 oven-ready lasagna noodles
4 cups frozen shredded hash browns, thawed
2 cups mozzarella cheese, shredded

EASTER BRUNCH LASAGNA

Ham, broccoli and hard-cooked eggs are terrific together in this unique brunch lasagna. I came up with the recipe for a family gathering. Muffins and fresh fruit are all I add to nicely round out the meal. -Sarah Larson, La Farge, Wisconsin

Provided by Taste of Home

Categories     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14



Easter Brunch Lasagna image

Steps:

  • In a heavy saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the onions, lemon juice and hot pepper sauce. , Spread a fourth of the white sauce in a greased 13x9-in. baking dish. Layer with three noodles, half of the ham and broccoli, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese, half of the eggs and a fourth of the white sauce. Repeat layers. Top with the remaining noodles, white sauce and cheeses., Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 371 calories, Fat 23g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 715mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

1/2 cup butter
1/3 cup all-purpose flour
1/4 teaspoon salt
Dash white pepper
3 cups whole milk
1/4 cup finely chopped green onions
1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce
9 lasagna noodles, cooked and drained
2 cups diced fully cooked ham
1 package (16 ounces) frozen chopped broccoli, thawed
1/2 cup grated Parmesan cheese
3 cups shredded cheddar cheese
4 hard-boiled large eggs, finely chopped

BREAKFAST LASAGNA

This is one hearty lasagna. It will be great for a brunch or big weekend breakfast. But, it would be great for dinner too! The milk sauce takes a bit of time, but it's the glue that brings the whole dish together. The Italian sausage, the mixture of cheeses and eggs create layers of yumminess! Plus, I love that you can make this...

Provided by Sylvia Waldsmith

Categories     Meat Breakfast

Time 2h10m

Number Of Ingredients 15



Breakfast Lasagna image

Steps:

  • 1. Preheat oven to 350 degrees. Spray a 13" x 9" baking dish with non-stick cooking spray.
  • 2. Beat together eggs and 1/2 cup milk.
  • 3. In a large saute pan, scramble eggs over low heat until just set, remove from heat.
  • 4. In a large saute pan, over medium high heat, cook Italian Sausage until browned.
  • 5. Remove from pan and drain on paper towels.
  • 6. In same skillet, add the vegetable oil and sauté the onions until softened.
  • 7. Add flour and cook over medium heat for 2 minutes.
  • 8. Whisk together milk, add salt, pepper, nutmeg and hot sauce (if using).
  • 9. Add to onions and continue to cook over medium heat.
  • 10. Bring to a simmer and cook for 2 minutes, remove from heat.
  • 11. Mix together 1 cup mozzarella, 1 cup cheddar and Parmesan cheese. (Reserve remaining cheese for top)
  • 12. In a baking dish (13" x 9"), spray bottom with non-stick cooking spray. Spread ½ cup of milk mixture evenly in pan.
  • 13. Evenly space 3 lasagna noodles over sauce. Pour 1 cup sauce over noodles.
  • 14. Evenly spread 1/3 each of sausage, scrambled eggs and mixed cheeses over noodles, repeat layers two more times....noodles, milk, sausage, eggs and cheese, ending with cheese.
  • 15. Cover with foil and bake for 1 hour. Remove foil and sprinkle with remaining ½ cup mozzarella and cheddar cheeses. Bake for an additional 15 - 20 minutes. Allow to sit and rest for at least 15 minutes before serving.
  • 16. You can make this the night before and refrigerate it. Assemble it completely and cover with foil, do not bake. Remove breakfast lasagna from refrigerator 30 minutes prior to baking. Bake for time given in Step 15.

9 uncooked lasagna noodles
1 lb bulk Italian sausage (sweet or hot), cooked and crumbled
12 large eggs, beaten
1/2 c milk
1 1/2 c shredded mozzarella cheese, divided
1 1/2 c shredded sharp cheddar cheese, divided
1/3 c shredded Parmesan cheese
1 Tbsp vegetable oil
1 medium onion, chopped
1/3 c all-purpose flour
3 1/2 c milk
1 tsp salt
1/2 tsp ground black pepper
1 tsp hot sauce (optional - to taste)
1/4 tsp ground nutmeg

BREAKFAST LASAGNA

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 17



Breakfast Lasagna image

Steps:

  • For the crepes: In a medium, bowl, whisk together the chickpea flour, 1 1/2 cups water, 1/4 cup of the olive oil, cumin, salt, coriander and pepper. In a 10-inch nonstick skillet heat 1 teaspoon of oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the crepe and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter to make a total of 8 crepes.
  • For the custard: In a 12-inch nonstick skillet, cook the pancetta over medium-high heat until crispy, about 12 minutes. Remove from the heat. Using a slotted spoon, remove the pancetta and drain on paper towels. In a medium bowl beat the eggs and milk together until smooth. Add the tomatoes, basil, thyme, salt and pepper. In another medium bowl, mix the Cheddar and fontina together.
  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9-by-13-by-2-inch glass or ceramic baking dish with cooking spray and set aside.
  • To assemble the lasagna, ladle 1 cup of the custard into the bottom of the prepared baking dish. Arrange two crepes, side-by-side on top. Sprinkle one-quarter of the cheese mixture on top. Sprinkle one-quarter of the pancetta over the cheese. Repeat the layers using the remaining crepes, custard, cheese and pancetta. Pour any remaining custard over the lasagna and bake until puffed and golden, 30 to 35 minutes. Cut into squares and serve.

1 1/2 cups chickpea flour
1/4 cup plus 8 teaspoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
12 ounces finely diced pancetta
8 large eggs, at room temperature
2 cups whole milk, at room temperature
One 7-ounce jar sun-dried tomatoes, drained and coarsely chopped
1/4 cup chopped fresh basil
3 tablespoons chopped fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups shredded white Cheddar (8 ounces)
2 cups shredded fontina (8 ounces)
Vegetable oil cooking spray

SPICY BRUNCH LASAGNA

Hash browns, Italian sausage, and scrambled eggs top layers of lasagna noodles, cheese, herbs, onion, and shredded carrot. Recipe is from Better Homes and Gardens. Preparation time is overnight chill time.

Provided by Pinay0618

Categories     Pork

Time 9h

Yield 16 serving(s)

Number Of Ingredients 15



Spicy Brunch Lasagna image

Steps:

  • In a large skillet, cook sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside.
  • In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.
  • In a small bowl, combine the alfredo sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
  • Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight.
  • Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions.

Nutrition Facts : Calories 422.5, Fat 26.3, SaturatedFat 10.8, Cholesterol 292.7, Sodium 762.2, Carbohydrate 20.8, Fiber 1.3, Sugar 1.1, Protein 24.8

1 1/2 lbs bulk Italian sausage
1 (24 ounce) carton cottage cheese
1/2 cup finely chopped green onion
1/4 cup snipped fresh chives
1/4 cup finely shredded carrot
18 eggs
1/3 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 (14 ounce) jar purchased alfredo sauce
1 teaspoon dried Italian seasoning, crushed
8 oven-ready lasagna noodles
4 cups frozen shredded hash browns, thawed
2 cups shredded mozzarella cheese

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