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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.

By Tablespoon Kitchens

Updated November 4, 2019

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

Steps

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.

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 Facts

Serving Size: 1 Serving

Calories: 430

Calories from Fat: 220

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;