Overnight Ham and Gruyère Breakfast Lasagna

Name: Overnight Ham and Gruyère Breakfast Lasagna
Prep time: 40 min
Total time: 4 h 45 min
Yield: 10
Ingredients: 3 tablespoons butter; 3 tablespoons Gold Medal™ all-purpose flour; 2 3/4 cups milk; 2 cups shredded Gruyère cheese (8 oz); 12 oven-ready lasagna noodles (from 9-oz package); 2 cups diced cooked ham; 3 cups lightly packed baby spinach; 1 1/2 cups shredded mozzarella cheese (6 oz); 12 eggs; 2 tablespoons Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon chopped fresh thyme leaves

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Overnight Ham and Gruyère Breakfast Lasagna

Prep 40 min
Total 4 hr 45 min
Servings 10

Forget reheating last night’s spaghetti in the fridge for breakfast. This breakfast lasagna is a brilliant way to eat pasta for breakfast. Layered with ham, Gruyère cheese and lasagna noodles, this overnight breakfast will make everyone else secretly jealous you’re a total rockstar in the kitchen. Sorry, not sorry. MORE+ LESS-

By Tablespoon Kitchens

Updated November 4, 2019

Ingredients

tablespoons butter

tablespoons Gold Medal™ all-purpose flour

2 3/4

cups milk

cups shredded Gruyère cheese (8 oz)

oven-ready lasagna noodles (from 9-oz package)

cups diced cooked ham

cups lightly packed baby spinach

1 1/2

cups shredded mozzarella cheese (6 oz)

eggs

tablespoons Dijon mustard

1/2

teaspoon salt

1/4

teaspoon pepper

teaspoon chopped fresh thyme leaves

Steps

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1

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In 4-quart saucepan, melt butter over low heat. With whisk, stir in flour until smooth. Increase heat to medium; cook and stir until mixture is smooth and bubbly. Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Gruyère cheese. Cook until melted, stirring occasionally. Remove from heat; cool 5 minutes.
3

Assemble lasagna starting with 3/4 cup of cheese sauce in bottom of baking dish. Layer 3 noodles, 2/3 cup of the ham, 1 cup of the spinach, 1/2 cup of the mozzarella cheese, and top with 3/4 cup of the cheese sauce. Repeat layers 2 more times starting with noodles. Top with remaining 3 noodles and remaining 3/4 cup of cheese sauce.
4

Meanwhile, in 4-cup glass measuring cup, beat eggs, Dijon mustard, salt and pepper. Carefully pour egg mixture over assembled lasagna. Cover and refrigerate at least 3 hours but no longer than 12 hours.
5

Heat oven to 350°F. Uncover and bake 50 to 55 minutes or until top is lightly browned, center is set and knife inserted in center comes out clean. Let stand 5 minutes. Top with fresh thyme.

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Expert Tips

Fully cooked ham steaks (about 3/4-inch thick) are the perfect choice for this recipe.
Gruyère is creamy, unpasteurized, semisoft cheese named after a Swiss village. The natural, rusty brown rind is hard, dry and pitted with tiny holes.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 220

% Daily Value

Total Fat: 25g; 38%
Saturated Fat 12g 59% Trans Fat 0g
Cholesterol: 295mg; 98%
Sodium: 1000mg; 42%
Potassium: 390mg; 11%
Total Carbohydrate: 22g; 7%
Dietary Fiber 1g 5% Sugars 5g
Protein: 29g

% Daily Value*:

Vitamin A: 35%; 35%
Vitamin C: 2%; 2%
Calcium: 45%; 45%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;