- 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
Sunny Side Up Egg
- 2 tablespoons clarified butter
- 1 egg
- 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.
- Preheat oven to 350 degrees Fahrenheit.
- 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.
- Bake for 45 minutes.
- 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.