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Brunch Lasagna

 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.
9 ServingsPrep: 25 min. Bake: 45 min. + standing


  • 6 lasagna noodles
  • 8 eggs, beaten
  • 1/2 cup 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 (4 ounces) shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese


  • 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 13-in. x 9-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

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Brunch Lasagna (continued)

Directions (continued)

  • stand for 10 minutes before cutting. Yield: 9 servings.
Nutritional Facts: 1 serving equals 408 calories, 24 g fat (13 g saturated fat), 257 mg cholesterol, 1,175 mg sodium, 24 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.