Breakfast Lasagna

Make this Tonight - "Not Your Average Lasagna, Meatball and Side Salad Night"

Prep Time
Cook Time


  • 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


  1. Make a white sauce by cooking the flour and butter together over low heat for about 2-3 minutes in a medium-sized saucepan.
  2. Add the milk, whisking frequently until the sauce is thickened and the flavor of the raw flour is gone. About 5-10 minutes.
  3. 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
  4. Saute the garlic in the olive oil in a large saute pan for 2-3 minutes on medium heat.
  5. Add the swiss chard and cook until wilted and tender, about 5 minutes.
  6. Put on a tray or plate with some paper towels to cool.
  7. Cook the pancetta in a small pot over low to medium heat until lightly browned and crispy.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. 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.
  10. Repeat until you run out of noodles or fill the pan, whichever comes first.
  11. For the final layer, just spread some sauce on the top of the noodle, add some grated parmesan, salt, and pepper.
  12. Bake for 45 minutes. Allow to cool, slice into individual portions and serve with a sunny side up egg.