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Summer Breakfast Lasagna

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1 cup ricotta cheese

1/3 cup confectioner’s (powdered) sugar

1 T. milk

1 cup peach jam

1 pint fresh raspberries

4 large crepes, prepared according to your favorite recipe. We used the Basic Crepes recipe from Better Homes and Gardens.

Preheat oven to 350 degrees. Spray a round oven-proof casserole dish with non-stick cooking spray.

In a small mixing bowl, combine the ricotta cheese, powdered sugar, and milk. Set mixture aside.

In a small saute pan, heat the peach jam and the raspberries over medium-high heat until the mixture is bubbling. Turn the heat down to low and simmer for 5 to 10 minutes, or until the raspberries have started to dissolve into the mixture.

Prepare the crepes. Lay one crepe on the bottom of the casserole dish. Top with 1/3 of the ricotta mixture and 1/4 of the peach/raspberry mixture. Gently spread the fillings so that they cover the crepe. Repeat two more times. Place the final crepe on top and drizzle the remaining peach/raspberry mixture on top. Bake for 20 minutes, or until cheese is warm and bubbly.

Serves 4.

Note: Also tastes delicious served cold the next day!