7 Lovely Lasagna Recipes to Make for Brunch

Kirsten Klahn

Brunch is the perfect meal to experiment with foods that combine the best of breakfast, lunch, and dinner. A great make-ahead dish that should be incorporated into everyone’s brunch rotation? Lasagna. Not just any lasagna, though. There is a lot more to this dish than your standard ground beef and tomato sauce – the best recipes calling for bacon, eggs, sausage, and cheese piled on top of layers of noodles. These 7 brunch-worthy lasagna recipes are sure to be a hit!

1. Brunch Lasagna Recipe

This Taste of Home brunch lasagna can be made ahead of time, ensuring you don’t spend all morning in the kitchen. Lasagna noodles, eggs, Alfredo sauce, ham, veggies, and cheese create an absolutely savory dish, which yields 9 servings. If you’ve got leftovers, drizzle with a little salsa for a great dinner dish.


  • 6 lasagna noodles
  • 8 eggs, beaten
  • ½ cup milk
  • Butter-flavored cooking spray
  • 2 jars (16 ounces each) Alfredo sauce
  • 3 cups diced fully cooked ham
  • ½ cup chopped green pepper
  • ¼ cup chopped green onions
  • 1 cup (4 ounces) shredded cheddar cheese
  • ¼ cup grated Parmesan cheese

Directions: 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 ½ cup Alfredo sauce in a greased 10-inch square baking dish or 13 x 9-inch baking dish.

Layer with three lasagna noodles, 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 degrees Fahrenheit for 45-50 minutes or until bubbly. Let stand for 10 minutes before cutting.

Source: iStock

2. Breakfast Lasagna

Perfect for breakfast or brunch, Tablespoon‘s lasagna recipe is bursting with cheese, breakfast sausage, eggs, and noodles. The diced tomato adds a touch of freshness to this tasty dish.


  • 1 pound lasagna noodles
  • 8 eggs
  • 1 cup mozzarella cheese
  • 1 cup cheddar cheese
  • 1 cup ricotta


  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 pound raw loose breakfast sausage
  • 1 onion
  • 1  (14 ounce) can diced tomatoes

Directions: To make the sauce, brown up the sausage and remove from the pan. In the same pan, cook the onions to lightly brown. Add in the butter and flour and stir well, cooking for about 2 minutes. Whisk in the milk and bring to a simmer. Remove from heat and add the sausage back in. Strain the diced tomatoes and stir into the sauce. Cook the noodles in a pot of boiling water until tender.

In a small bowl, crack and whisk two eggs. Prepare a frying pan to cook the eggs that is the same size as your round baking dishes. In the baking dish, start with a thin layer of sauce, followed by the first layer of noodles, then some more sauce, and all three cheeses. Cook the first egg round for only a few minutes without flipping until it has just barely set on top. Transfer the egg to the top of the noodles then repeat with another layer of everything. Top with a final pasta layer and a little more cheese and sauce, and bake at 400 degrees Fahrenheit for about 15 minutes.

3. Portobello Mushroom Lasagna

Food Network‘s hearty lasagna recipe includes cheese, mushrooms, noodles, and nutmeg for a sweet and savory brunch-worthy feast. This vegetarian-friendly recipe yields 6 servings.


  • Kosher salt
  • Good olive oil
  • ¾ pound dried lasagna noodles
  • 4 cups whole milk
  • 12 tablespoons (1 ½ sticks) unsalted butter, divided
  • ½ cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground nutmeg
  • 1 ½ pounds portobello mushrooms
  • 1 cup freshly ground Parmesan

Directions: Preheat the oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons of the butter in a large saucepan.

Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps ¼-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) sauté pan.

When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8 x 12 x 2-inch baking dish.

Arrange a layer of noodles on top, then more sauce, then ⅓ of the mushrooms, and ¼ cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

4. Spicy Brunch Lasagna

Better Homes and Garden’s recipe via Recipe.com is guaranteed to wake your tastebuds up! This brunch lasagna has a bit of a kick to it, and features noodles, Alfredo sauce, hash brown potatoes, and plenty of zesty seasonings. Note: before baking, you’ll need to refrigerate this dish for at least 8 hours.


  • 1 ½ pounds bulk Italian sausage
  • 1 (24 ounce) carton cottage cheese
  • ½ cup finely chopped green onions
  • ¼ cup snipped fresh chives
  • ¼ cup finely shredded carrot
  • 18 eggs
  •  ⅓ cup milk
  •  ½ teaspoon salt
  •  ½ teaspoon pepper
  •  2  tablespoons butter
  •  1 (14 ounce) jar purchased Alfredo sauce
  •  1 teaspoon dried Italian seasoning, crushed
  •  8 oven-ready lasagna noodles
  •  4 cups frozen shredded hash browns, thawed
  •  2 cups shredded mozzarella cheese

Directions: In a large skillet, cook sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions, and carrots; set aside. In a very large bowl, whisk together eggs, milk, salt, and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges.

With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat. In a small bowl, combine the Alfredo sauce and Italian seasoning.

Spread about ½ cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture, and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers.

Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight. Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees Fahrenheit. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions.

5. Bacon ‘n’ Egg Lasagna Recipe

Your family will be amazed at how great this combination of bacon, eggs, noodles, and cheese tastes. Taste of Home‘s recipe, which yields 12 servings, can be assembled the night before for easy brunch baking in the morning.


  • 1 pound bacon strips, diced
  • 1 large onion, chopped
  • ⅓ cup all-purpose flour
  • ½ to 1 teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups 2 percent milk
  • 12 lasagna noodles, cooked and drained
  • 12 hard-cooked eggs, sliced
  • 2 cups (8 ounces) shredded Swiss cheese
  • ⅓ cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley

Directions: In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving ⅓ cup drippings. In the drippings, sauté onion until tender. Stir in the flour, salt, and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

Spread ½ cup sauce in a greased 13 x 9-inch baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese, and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees Fahrenheit for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting.

6. Turkey Sausage and Spinach Lasagna

CookingLight‘s recipe calls for hot turkey sausage, three cheeses, and spinach for an indulgent dish your brunch guests will love. The recipe yields 6 servings.


  • 1.1 ounces all-purpose flour (about ¼ cup)
  • 1 cup 1 percent low-fat milk
  • 1 cup unsalted chicken stock
  • 1 tablespoon canola oil
  • 1 bay leaf
  • ¼ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Cooking spray
  • 2 tablespoons water
  • 1 (12-ounce) package fresh spinach
  • 2 (4-ounce) links hot turkey Italian sausage
  • ½ cup chopped shallots
  • 1 tablespoon minced garlic
  • 6 no-boil lasagna noodles
  • 1 ½ cups part-skim ricotta cheese
  • 1 ounce shredded part-skim mozzarella cheese
  • 1 ounce fresh Parmesan cheese, grated

Directions: Preheat oven to 375 degrees Fahrenheit. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through bay leaf) in a medium saucepan over medium heat, stirring with a whisk. Cook 8 minutes or until thick and bubbly, stirring frequently. Remove from heat; stir in salt and pepper. Spread 1 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

Heat a large skillet over medium heat. Add 2 tablespoons water and spinach to pan; cook 2 minutes or until spinach wilts. Drain spinach, pressing until barely moist. Increase heat to medium-high. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Remove sausage from pan. Add shallots and garlic to pan; sauté 2 minutes. Stir in remaining milk mixture, spinach, and cooked sausage. Remove pan from heat.

Arrange 2 noodles over milk mixture in baking dish; top with ½ cup ricotta and one-third spinach mixture. Repeat layers twice. Sprinkle with mozzarella and Parmesan cheese. Cover with foil coated with cooking spray. Bake at 375 degrees Fahrenheit for 40 minutes. Remove foil. Preheat broiler to high. Broil 4 minutes or until cheese is golden brown. Let stand 10 minutes.

7. Live Well Brunch Lasagna

Fresh bread crumbs, cheese, seasonings, cottage cheese, veggies, and egg help create a mouthwatering dish. You will need to cover and refrigerate BigOven‘s recipe, which yields 6 servings, for at least 8 hours before baking, making this a perfect dish to make the night before.


  • 1 sweet red or green pepper
  • 20 ounces frozen broccoli, thawed
  • 1 ½ cup low-fat cottage cheese
  • 1 teaspoon canola or vegetable oil
  • ¼ cup fresh parsley, chopped
  • 1 cup mozzarella, shredded
  • 4 lasagna noodles
  • 1 teaspoon dried basil (or oregano)
  • ½ teaspoon salt
  • 2 tablespoons fresh bread crumbs
  • 3 cups mushrooms, sliced
  • 1 ½ cup 1 percent milk
  • 1 small onion, chopped
  •  2 tablespoons all-purpose flour
  • 1 garlic, minced
  • ½ teaspoon pepper
  • 1 egg
  • 2 tablespoons Parmesan, freshly grated

Directions: In large nonstick skillet, heat oil over medium heat; cook mushrooms, onion, garlic, and sweet pepper, stirring often, for about 5 minutes or until softened. Sprinkle flour over top of vegetables; stir to coat well. Stir in basil, salt, and pepper. Gradually stir in ¾ cup of the milk; cook, stirring often, for about 10 minutes or until sauce is smooth and thickened. Stir in broccoli and parsley; set aside.

Halve lasagna noodles; set aside. In food processor or blender, blend together egg, cottage cheese, and remaining milk until smooth. Spread one-third into lightly greased 8-inch square glass baking dish. Spread with half of the broccoli mixture, cover with 4 noodle halves. spread with half of the remaining cottage cheese mixture, then half of the mozzarella; cover with remaining noodles.

Spread with remaining cottage cheese mixture, then mozzarella. Top with remaining broccoli mixture. Cover and refrigerate for at least 8 hours or for up to 16 hours. Combine Parmesan cheese and bread crumbs; sprinkle over top of broccoli mixture. Bake, uncovered, at 375 degrees Fahrenheit for 10 minutes before serving.

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