I was at a friend’s house a couple of weeks ago and somehow on the topic of cooking and eating and drinking (things I like talking about) we stumbled upon something.
What to do with lasagna noodles, when you want to clean out your cupboard? And it hit me like a speeding train: BREAKFAST. LASAGNA.
I mean, think about it, it’s doable, right? You have a carb, you have a sauce, and you have a protein/ veggie filling. It’s gotta work, right?
Well yesterday I embarked on just that, my first venture into breakfast lasagna. It was definitely good, but I have some new ideas for the next one that I might just have to make this weekend. Who’s coming to brunch?
It took some time to think through. Store-bought noodles, hand-rolled, potato-based? Something else? And while the cat is not entirely out of the bag after the first go-around, I went with some hash-brown layering to give it an extra breakfasty kick. (It also didn’t hurt that I had some potatoes that started to grow things and were begging to be sliced and diced.)
The filling was a balanced layering job of sautéed swiss chard (from my garden!), local oyster mushrooms, yellow onion, purple bell pepper, cheese and lots of egg, of course.
This is usually the point where you’ve seen a few photos. Well, yes, that should have happened. But, my time-planning for brunch preparation wasn’t the best this time around, and my minutes were too short to spare, and taking photos just weren’t really an option if I wanted food to be nearing completion as guests walked in the door.
My Review. So it wasn’t exactly what I was hoping. It was good. It was yummy. But it wasn’t my vision from that night long ago. The consistency here is a bit more like that of a quiche-casserole type of thing, so not quite the lasagna I was going for.
But the good news for you: I have more of a vision, and it’s coming to fruition. As much as I want to tell you all about what my next one is going to be like, I’m going to bite my tongue, avoid my desire to rant (who, me? never.), and instead just make you wait to see the finished product.
Served up with some chocolate-cherry muffins, some fresh squeezed tomato-juice bloody marys and some watermelon gazpacho, it made for quite a lovely Sunday.
Chris’ Breakfast Lasagna V.1