Breakfast Lasagna recipe

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Ingredients

1 ½ cups milk
¾ cup white sugar
¼ cup all-purpose flour
¼ teaspoon salt
6 egg yolks
1 ½ teaspoons vanilla extract
cooking spray
6 frozen waffles, thawed
1 cup blueberries
1 cup sliced strawberries
6 frozen pancakes, thawed

Nutrition Info

305.4 calories
carbohydrate: 51.7 g
cholesterol: 163.4 mg
fat: 7.8 g
fiber: 2 g
protein: 7.3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 402.8 mg
sugar: 25.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine milk, sugar, flour, and salt in a saucepan over medium heat. Cook and stir until mixture thickens, about 5 minutes.

  2. Beat egg yolks slightly in a bowl, add slowly to milk mixture. Stir constantly and cook until thickened, about 3 minutes. Remove from heat, add vanilla, and stir. Chill pastry cream until ready to use.

  3. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

  4. Cover the bottom of the baking pan with a thin layer of pastry cream. Add waffles and cover with another thin layer of pastry cream.

  5. Mix blueberries and strawberries together in a bowl. Sprinkle half of the berry mixture on top of the cream-covered waffles. Top with a layer of pancakes, spread remaining pastry cream on top. Finish with the remaining berry mixture.

  6. Bake in the preheated oven until heated through, about 20 minutes.

Recipe Yield

1 9x13-inch lasagna

Recipe Note

This was such a huge hit that now I have to make it every time our family comes to visit. Has become a family favorite. You can make the cream the day before and assemble the lasagna the morning you are having it.

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