Apple-Apricot Breakfast Lasagna

Apple-Apricot Breakfast Lasagna
A sweet breakfast lasagna may sound odd, but there’s nothing wrong with this flavor combo. If you’re familiar with kugel, a sweet noodle custard, then this lasagna won’t be too foreign to you. We love the layers of pasta, cheese, dried fruit and apricot glaze.


  • 12 lasagna noodles (about 8 ounces)
  • Vegetable oil, for tossingg
  • 12 ounces cream cheese, at room temperature
  • 1 1/2 cups ricotta
  • 2 large eggs, plus 1 large egg yolk
  • 2 tablespoons granulated sugar
  • 2/3 cup apricot preserves
  • 3 tablespoons unsalted butter, plus more, melted, for brushing the baking dish
  • 3 tablespoons lemon juice (from 1 large lemon)
  • 1 cup dried apricots, coarsely chopped
  • 1 cup dried apple rings, coarsely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup sliced, skin-on almonds
  • Confectioners’ sugar, for dusting


  1. Bring a large pot of salted water to a boil. Add the noodles, and cook according to package directions.
  2. Strain into a colander, and toss with oil. Drape the noodles over and around the side of the colander to cool.
  3. Process the cream cheese, ricotta, eggs, egg yolk and granulated sugar in a food processor until combined and smooth.
  4. Microwave the preserves, butter and lemon juice in a microwavable medium bowl until the butter melts, about 1 minute. Stir to combine.
  5. Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter.
  6. Spread 3 tablespoons of the preserves mixture over the bottom.
  7. Arrange 4 slightly overlapping noodles to cover the bottom of the dish.
  8. Spread 1/3 of the remaining preserves mixture over the noodles.
  9. Top with 1/2 the ricotta mixture.
  10. Scatter 1/2 the apricots and apple rings over the ricotta, then dust the entire layer with 1/4 teaspoon of the cinnamon.
  11. Repeat with another layer of 4 noodles, 1/2 the remaining preserves mixture and the remaining ricotta mixture, apricots and apple rings and 1/4 teaspoon cinnamon.
  12. Finish with the remaining 4 noodles, and spread with the remaining preserves mixture.
  13. Cover the top with plastic wrap, and refrigerate overnight.
  14. Meanwhile, swirl the almonds in a small skillet over medium heat until browned and toasted in spots.
  15. Preheat the oven to 350 degrees F.
  16. Remove the plastic wrap from the baking dish, and cover with foil.
  17. Bake until the lasagna is very hot and the layers are set, about 40 minutes.
  18. Remove the foil, and bake for 10 minutes more.
  19. Top with the toasted almonds, and dust with confectioners’ sugar.
  20. Let sit 10 minutes before cutting and serving.
  21. The lasagna can also be eaten at room temperature.

Chicken Cordon Bleu Lasagna

Chicken Cordon Bleu Lasagna

This Chicken Cordon Bleu Lasagna is a creamy and delicious dinner that will become an instant family favorite! It is loaded with chicken, ham, bacon and a tasty cream cheese sauce that will blow your mind!


  • 9 lasagna noodles, cooked according to package directions
  • 4 1/2 cups cooked and chopped chicken, grilled or rotisserie chopped
  • 1 1/2 cups cooked and diced ham
  • 1 1/2 – 2 cups cooked and chopped bacon
  • 3 cups Swiss cheese, grated


  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups milk
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 16 ounces cream cheese, softened


  1. In a large saucepan melt butter and add flour. Cook for 1 minute and then slowly add milk.
  2. Add garlic powder, garlic salt, salt and pepper.
  3. Stir with a whisk and bring to a boil over medium high heat.
  4. Stir in cream cheese and continue to stir until smooth.
  5. Remove from heat.
  6. Preheat oven to 350 degrees F.
  7. Spray a 9×13 inch baking dish with cooking spray.
  8. Place 3 lasagna noodles on the bottom of the pan.
  9. Layer 1/3 of the chicken over the noodles.
  10. Next layer 1/3 of the ham.
  11. Pour 1/3 of the sauce over the ham.
  12. Next sprinkle 1/3 of the cheese over the sauce
  13. Finally sprinkle 1/3 of the bacon over the cheese.
  14. Repeat 2 more times.
  15. Bake at 350 degrees F for 45 to 60 minutes.

Three-Cheese Pimiento Cheese

Three-Cheese Pimiento Cheese
Cream cheese, cottage cheese, and sharp white Cheddar cheese provide the base in this lighten Three-Cheese Pimiento Cheese.


  • 1 (8-oz.) block fat-free cream cheese, softened
  • 1/2 cup 1% low-fat cottage cheese
  • 1 (4-oz.) jar diced pimiento, drained
  • 2 teaspoons coarse-grained mustard
  • 2 teaspoons finely grated onion
  • 1 teaspoon lemon juice
  • Dash of hot sauce
  • 1 (8-oz.) block 2% reduced-fat sharp white Cheddar cheese, shredded
  • Salt
  • Freshly ground pepper


  1. Process cream cheese, cottage cheese in a food processor until smooth.
  2. Stir in pimiento, mustard, onion, lemon juice, and hot sauce.
  3. Stir in Cheddar cheese.
  4. Season with salt and freshly ground pepper to taste.