Introduction

Discover the comforting layers of this Breakfast Lasagna, a delightful twist that combines fluffy pancakes, savory sausage, and gooey cheese. Perfect for a special morning, it’s sure to become your new favorite breakfast treat.

A thick slice of lasagna is shown on a white plate with blue floral patterns, resting on a white marbled surface. The lasagna has five layers of creamy white cheese and cooked ground meat mixed with sauce, separated by golden-brown pasta sheets. The top pasta layer is browned and slightly crispy with a shiny texture, and in the center rests a dollop of smooth white cream garnished with a small green herb. The background is softly blurred, showing hints of fresh tomatoes and a lemon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Pancake Mix
3 large Eggs
2 cups Whole Milk or Almond Milk
1 pound Breakfast Sausage Links
2 cups Shredded Cheddar Cheese or Mozzarella
1/2 cup Maple Syrup
Non-Stick Baking Spray

Instructions

Step 1: Heat a skillet over medium heat and cook the breakfast sausage links until golden brown and fragrant, about 8-10 minutes. Let cool, then slice into bite-sized pieces.
Step 2: In a large mixing bowl, combine the pancake mix, milk, and eggs. Stir gently until the batter is smooth, thick, and pourable.
Step 3: Preheat your oven to 350°F (175°C) and grease a baking dish with non-stick spray. Pour half of the pancake batter into the dish.
Step 4: Layer half of the sausage pieces over the batter, then sprinkle with half of the shredded cheese.
Step 5: Pour the remaining pancake batter over the cheese layer, then add the remaining sausage and cheese. If you have leftover batter, use it to top the lasagna.
Step 6: Bake in the oven for 30-35 minutes until the top is golden brown and the layers are set.
Step 7: Optionally, drizzle with maple syrup before serving for a perfect balance of sweet and savory.

Tips & Variations

Use gluten-free pancake mix to make this recipe suitable for gluten-free diets.
Add sautéed spinach, bell peppers, or diced tomatoes between layers to boost nutrition.
Mix diced jalapeños or red pepper flakes into the sausage for a spicy kick.
Try a cheese blend like pepper jack and cream cheese for extra creaminess.
Use plant-based sausage and almond milk for a vegetarian version.
Add fresh herbs such as chives or parsley for a fragrant touch.
For a dessert twist, dust with powdered sugar and top with whipped cream.

Storage

Store leftover breakfast lasagna in an airtight container in the refrigerator for up to 3 days to keep it moist and delicious. For longer storage, wrap individual portions tightly in plastic wrap and foil, then freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in a 350°F (175°C) oven for 15-20 minutes.

How to Serve

A thick slice of lasagna with four visible layers of soft, golden-yellow pasta sheets, each layer separated by creamy white cheese and browned ground meat, stacked neatly on a white plate with blue floral patterns. The top layer of pasta is browned with a slightly crispy texture and a swirl of smooth, white cream with a small green herb garnish sits on top. The plate is on a wooden surface with a blurred yellow lemon and some tomatoes in the background, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of pancake mix should I use for the Breakfast Lasagna?

You can use any standard pancake mix available. Whole grain or flavored varieties work well, and homemade pancake batter can also be used if you prefer.

How should I store leftover Breakfast Lasagna?

Place leftovers in an airtight container and refrigerate for up to 3 days to maintain moisture and flavor. Reheat before serving.

Can I freeze Breakfast Lasagna and how?

Yes! Cut the lasagna into portions, wrap each tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Why are my pancake layers turning out tough?

Tough layers usually result from overmixing the batter. Stir just until no dry ingredients remain; a few lumps are fine. Also, avoid overbaking to keep the layers tender.

Is this Breakfast Lasagna suitable for gluten-free diets?

Absolutely. Use a gluten-free pancake mix and verify all other ingredients, especially sausage, are gluten-free for a safe option.

How do I know when the Breakfast Lasagna is done baking?

Look for a golden-brown top after about 30 minutes. A toothpick inserted in the center should come out clean. Avoid overbaking to prevent dryness.