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Breakfast Lasagna

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"This was such a huge hit that now I have to make it every time our family comes to visit. Has become a family favorite. You can make the cream the day before and assemble the lasagna the morning you are having it."
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53 m servings 305 cals
Original recipe yields 8 servings (1 9x13-inch lasagna)

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  1. Combine milk, sugar, flour, and salt in a saucepan over medium heat. Cook and stir until mixture thickens, about 5 minutes.
  2. Beat egg yolks slightly in a bowl; add slowly to milk mixture. Stir constantly and cook until thickened, about 3 minutes. Remove from heat, add vanilla, and stir. Chill pastry cream until ready to use.
  3. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  4. Cover the bottom of the baking pan with a thin layer of pastry cream. Add waffles and cover with another thin layer of pastry cream.
  5. Mix blueberries and strawberries together in a bowl. Sprinkle half of the berry mixture on top of the cream-covered waffles. Top with a layer of pancakes; spread remaining pastry cream on top. Finish with the remaining berry mixture.
  6. Bake in the preheated oven until heated through, about 20 minutes.

Nutrition Facts

Per Serving: 305 calories; 7.8 g fat; 51.7 g carbohydrates; 7.3 g protein; 163 mg cholesterol; 403 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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