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January 1999 Issue
Breakfast Lasagna
by Ronda L. Halpin
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You've probably all had lasagna for supper, but have you ever heard of having for breakfast? Well, I suggest that you check out this month's recipe before you thumb your nose at the idea. This is no ordinary lasagna!

While you could use regular lasagna noodles in this breakfast treat, using bread crumbs soaked in an egg mixture gives a unique texture that is reminiscent of French toast to it. It's important that you allow the crumbs to really soak up the egg mixture. If you don't, the bottom layer of your lasagna will not cook evenly and you'll end up with some areas being mushy and others too crispy.

What really adds some special pizzazz to this breakfast dish is the addition of shredded crabmeat and brightly colored vegetables. The result is a dish with a sophisticated, colorful look that's a treat at any breakfast or brunch. Enjoy!

Breakfast Lasagna
  • crumbs from 1 - 8" round bread loaf
  • 4 eggs
  • 1 c. skim milk
  • 1 c. nonfat ricotta cheese
  • 1 c. crabmeat, shredded
  • 4 T. onion, thinly diced
  • 1/2 c. red and yellow peppers, chopped
  • 1 c. shredded cheese (choose your favorite)
  • 1/8 c. sliced black olives
  • 1/4 c. sliced mushrooms
Preheat oven to 350 degrees. Spray a 9x9" glass baking pan with cooking spray.

Mix the first four ingredients in a large bowl until crumbs are thoroughly coated with egg mixture. Press into the prepared baking pan. Layer the top with the remaining ingredients. At this point, you can chill the pan for up to 24 hours before baking.

When you are ready to finish, cover with aluminum foil and bake the lasagna for 25 minutes. Uncover the pan and bake for 5 minutes more before serving.

  • Yields: 8 servings
  • Preparation Time: 45 minutes



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