Who ever made the rule that you can’t have lasagne for breakfast has no idea what they are missing!

Make this for dinner, then reheat for breakfast the next day!



1 Large can of fire roasted tomatoes ( Muir Glen is BPA free)
1 jar Tomato Paste (Link to the one I buy that’s BPA free in glass below)
1 Onion, diced
5 Cloves of Garlic, chopped ( I <3 Garlic! )
3 Poblano Peppers OR 1 Bell Pepper, chopped
Italian herbs
Chili Powder
Red Pepper Flakes
salt n pepper
Coconut Oil and/or Ghee

2-3 Zucchini ( I use 12 slices for my lasagne )
1 package frozen Corn (GMO free of course)
3 C diced Potatoes ( I used 7 gold potatoes )
4 Eggs ( free range, pastured )
2 C shredded Cheddar ( I only eat unpasteurized cheese, you could add ricotta here if you want, but the cheddar is so breakfast-y )
1 C Parmesan

Making the sauce:
I really encourage you to taste as you go. You’ll note that I didn’t say how much spice to add. TASTE!!! Also add mushrooms or other veggies, get creative and have fun 😀

I like to double the tomatoes, paste, and garlic then freeze some sauce for a later date. I encourage you to do the same. It will save you from making a crappy choice down the road I promise.

– Pour enough oil/ghee to coat the pan. I cook my sauce in cast iron because tomatoes pull iron from the pan and gets it into your body! Plus you don’t wash cast iron, just wipe it out and you’re done!

– When the pan warms up add the Onion. Coat with the oil and let the smell start to waft thru your kitchen, just a minute or two. 
– Add the peppers, just to soften, 
– then toss in the garlic. 
At this time your friends and family will start to wander in. 
Shoo them out.

– Pour the tomatoes in. Both jars, or more!

Here’s how I add my seasonings: 
– I sprinkle enough dried italian herbs to cover the sauce. 
– Then sprinkle chili flakes on top. 
– Then I take my salt grinder and let it fall to coat the top of the sauce, repeat with the pepper mill. 
– Finally I sprinkle chili powder so you can still see the herbs below.
-THEN I stir it all in.

– Let it simmer for about 15 minutes and taste. I add a little dried oregano every time. The Italian herb blends don’t have enough for me. But taste! I almost always add more salt and pepper.

– Let this simmer as long as you can. If you can let it simmer all day, win! You’ll need to add water, or even some red wine! You control the consistency. Make it how you like it!

Make the sauce on a day off. Don’t stress about it. Put it in the freezer, portioned out. Don’t forget it’s always better the next day!

Let the sauce simmer an hour at least.

Cook the potatoes

– Pour about an inch of water in a large pan, bring to a boil
– Pour the potatoes in
– Turn the heat down and simmer til the water evaporates, the potatoes should be softening. If not add more water.
– Push the potatoes to the side and add your Coconut Oil/Ghee until the pan and potatoes are coated.
– Cook until the potatoes are still firm, not quite ready to eat but absorbing the oil and starting to brown on the outside a bit. I sprinkled a little Italian herb mix on my potatoes as they browned.

Assembling the Lasagne

– Pour a layer of sauce in the bottom of your pan. Doesn’t have to be thick, enough to cover the bottom.
– Then layer your zucchini, this took me 6 slices, I had big zucchini
– Pour more sauce over the zucchini
– Spread out your cooked potatoes
– Sprinkle half the cheddar cheese
– Sprinkle the corn
– Pour the scrambled eggs, still uncooked

– Another layer of zucchini
– Layer of sauce
– The rest of the cheddar and parmesan
– The rest of the corn


Above a picture of the top layer in stages. Below is the bottom layer before the eggs.

Cover the pan with tin foil and bake at 375 for 30 minutes. Take the foil off and bake another 15-20 minutes. As you can see in the top picture I like a little bit of a burn on my edges. If you don’t rip the middle of your tin foil out, when the edges are browned to your liking simply cover with the outer portion of the tin foil!

Eat! or in Italian Mangia!