Name: Breakfast Lasagna
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 2
Ingredients: 1 pound Dry Lasagna Noodles, cooked; 2 cups Milk; 2 tablespoons Butter; 2 tablespoons AP Flour; 1 cup Pancetta, ½” dice; 1 cup Finely grated Parmesan; 2 Bunch Swiss Chard, washed and cut into bite-size pieces; 2 tablespoons Garlic, chopped; 2 tablespoons Olive Oil; Salt and black pepper, to taste; 2 tablespoons clarified butter; 1 egg

2 Bunch Swiss Chard, washed and cut into bite-size pieces

Breakfast Lasagna

Make a white sauce by cooking the flour and butter together over low heat for about 2-3 minutes in a medium-sized saucepan.

Add the milk, whisking frequently until the sauce is thickened and the flavor of the raw flour is gone, about 5-10 minutes.

Cool the sauce with some plastic wrap laid directly on the surface so it doesn’t form a “skin” that will make the sauce lumpy.

Saute the garlic in the olive oil in a large saute pan for 2-3 minutes on medium heat.

Add the swiss chard and cook until wilted and tender, about 5 minutes.

Put on a tray or plate with some paper towels to cool.

Cook the pancetta in a small pot over low to medium heat until lightly browned and crispy.

In a non-stick loaf pan rubbed with olive oil, put a layer of noodles first to cover the bottom of the pan.

Add some sauce, swiss chard, grated parmesan, pancetta, salt, and freshly ground black pepper.

Repeat until you run out of noodles or fill the pan, whichever comes first.

For the final layer, just spread some sauce on the top of the noodle.

Add some grated parmesan, salt, and pepper.

Allow to cool. Slice into individual portions and serve with a sunny side up egg.

Sunny Side Up Egg

Heat a small non-stick pan over medium heat and add the cracked egg.

Cook until the whites are completely cooked and the yolk is still soft and runny.

Season with salt and serve on top of a slice of breakfast lasagna.

Chef Nick and Chef Akira switch it up tonight with a creamy Breakfast Lasagna, packed with swiss chard, pancetta and cheese, followed by a fully loaded meatball sub with sauteéd kale and provolone cheese.