In my first venture into Breakfast Lasagna, I knew there were a few things that I needed to tweak. It was good, but it wasn’t quite what I had envisioned. But I knew what I had to do: throw some cheese on it.
And I did just that. Taking complete health-consciousness out of the picture for a moment was key. Instead of my usual dance around “how can I cut the fat” or “well that’s lower in sugar” I gave in to my dream and let the food steer me.
And I made this:
A slice of Breakfast Lasagna
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?
So I bring you: Chris and the Case of the Breakfast Lasagna.