Breakfast Lasagna

Name: Breakfast Lasagna
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 355 milliliters chickpea flour; 8 larges eggs, at room temperature; 227 grams cups shredded fontina; 59 milliliters chopped fresh basil; 3 Tbsps chopped fresh thyme; 0 teaspoons ground coriander; 1 teaspoons ground cumin; 1 teaspoons kosher salt; 2 teaspoons kosher salt; 59 milliliters extra-virgin olive oil; 340 grams finely diced pancetta; 198 grams sun-dried tomatoes, drained and coarsely chopped; 227 grams cups shredded white Cheddar; 473 milliliters whole milk, at room temperature

Breakfast Lasagnan is a gluten free recipe with 8 servings. This main course has 717 calories, 36g of protein, and 50g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. A mixture of olive oil, pancetta, ground cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Chickpea Flour

Coriander

Olive Oil

Crepes

Pepper

Cumin

Water

Salt

Cooking Oil

Equipment you will use

Frying Pan

Whisk

Bowl

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.

Ingredients you will need

Crepes

Cooking Oil

Equipment you will use

Baking Spatula

Frying Pan

For the custard: In a 12-inch nonstick skillet, cook the pancetta over medium-high heat until crispy, about 12 minutes.

Ingredients you will need

Pancetta

Custard

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pancetta

Egg

Milk

Equipment you will use

Slotted Spoon

Paper Towels

Bowl

Add the tomatoes, basil, thyme, salt and pepper. In another medium bowl, mix the Cheddar and fontina together.

Ingredients you will need

Salt And Pepper

Tomato

Cheddar Cheese

Fontina Cheese

Basil

Thyme

Equipment you will use

Bowl

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.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Custard

Crepes

Equipment you will use

Baking Pan

Ladle

Sprinkle one-quarter of the cheese mixture on top.

Ingredients you will need

Cheese

Sprinkle one-quarter of the pancetta over the cheese. Repeat the layers using the remaining crepes, custard, cheese and pancetta.

Ingredients you will need

Pancetta

Custard

Cheese

Crepes

Pour any remaining custard over the lasagna and bake until puffed and golden, 30 to 35 minutes.

Ingredients you will need

Custard

Equipment you will use

Oven

Cut into squares and serve.

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1teaspoons

freshly ground black pepper 355milliliters

chickpea flour 8larges

eggs, at room temperature 227grams

cups shredded fontina 59milliliters

chopped fresh basil 3Tbsps

chopped fresh thyme 0teaspoons

ground coriander 1teaspoons

ground cumin 1teaspoons

kosher salt 2teaspoons

kosher salt 59milliliters

extra-virgin olive oil 340grams

finely diced pancetta 198grams

sun-dried tomatoes, drained and coarsely chopped 227grams

cups shredded white Cheddar 473milliliters

whole milk, at room temperature

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castello di Monsanto Il Poggio Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 40 dollars.