Gluten-Free Brunch Lasagna

This fun twist on lasagna is full of breakfast goodness. The ham and asparagus make it a lovely choice for a spring or Easter brunch.

Serves: 12Hands-on: 20 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 12

Ingredients

  • ½ cup butter
  • ⅓ cup gluten-free all-purpose flour
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 3 cups whole milk
  • 1 tsp. lemon juice
  • ¼ cup chopped fresh parsley
  • 9 gluten-free lasagna noodles, cooked and drained
  • 1½ cups chopped ham
  • 16 oz. frozen white asparagus, defrosted, drained, and roughly chopped
  • 2 carrots, roughly chopped
  • 2 cups shredded white Cheddar cheese
  • 1 cup shredded Gruyère cheese

Directions

  • Preheat oven to 350°F. In a large saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper. Add the milk and bring to a boil, stirring constantly. Cook and stir until thick, 3–4 minutes. Remove from the heat and stir in the lemon juice and parsley.
  • In a greased 9" × 13" baking pan, layer the following: ¼ cup of the prepared white sauce, 3 lasagna noodles, half the ham, half the asparagus, ⅓ cup Gruyère, and ¾ cup Cheddar. Repeat, starting again with ¼ cup white sauce. Top with the remaining noodles, white sauce, and cheeses.
  • Bake for 40–45 minutes or until bubbly around the edges and the cheese is lightly browned. Let it set for 15 minutes before cutting.

Recipe Information

Serves: 12

Ingredients

  • ½ cup butter
  • ⅓ cup gluten-free all-purpose flour
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 3 cups whole milk
  • 1 tsp. lemon juice
  • ¼ cup chopped fresh parsley
  • 9 gluten-free lasagna noodles, cooked and drained
  • 1½ cups chopped ham
  • 16 oz. frozen white asparagus, defrosted, drained, and roughly chopped
  • 2 carrots, roughly chopped
  • 2 cups shredded white Cheddar cheese
  • 1 cup shredded Gruyère cheese

Directions

  • Preheat oven to 350°F. In a large saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper. Add the milk and bring to a boil, stirring constantly. Cook and stir until thick, 3–4 minutes. Remove from the heat and stir in the lemon juice and parsley.
  • In a greased 9" × 13" baking pan, layer the following: ¼ cup of the prepared white sauce, 3 lasagna noodles, half the ham, half the asparagus, ⅓ cup Gruyère, and ¾ cup Cheddar. Repeat, starting again with ¼ cup white sauce. Top with the remaining noodles, white sauce, and cheeses.
  • Bake for 40–45 minutes or until bubbly around the edges and the cheese is lightly browned. Let it set for 15 minutes before cutting.

Nutrition Information

Nutrition Information
Amount per serving
Calories420
Total Fat25g
Saturated Fat10g
Cholesterol75mg
Sodium670mg
Total Carbohydrate17g
Dietary Fiber2g
Sugars7g
Protein16g