Giada De Laurentiis’ breakfast lasagna layers chickpea flour crepes with an egg custard, crispy pancetta, sun-dried tomatoes, white cheddar, and fontina. It takes about 1 hour 15 minutes from start to table.
This one comes from the Christmas Brunch episode of Giada at Home, and the full recipe lives on her Food Network page. Chickpea flour crepes replace traditional pasta sheets, which makes the whole dish naturally gluten-free without any special substitutions or workarounds.
Every crepe needs a full 3 minutes per side until golden before it goes into the baking dish. Undercooked crepes turn gummy once the custard soaks in during baking, so you lose the clean, sliceable layers and end up with a soggy middle that falls apart on the plate.
Giada Breakfast Lasagna
Course: Breakfast, BrunchCuisine: American, ItalianDifficulty: Easy6-8
servings40
minutes35
minutes765
kcal55
minutesA savory brunch casserole that stacks spiced chickpea crepes between layers of herbed egg custard, rendered pancetta, and two melted Italian cheeses. Sturdy enough to slice into clean squares and rich enough to anchor a holiday morning.
Ingredients
- Crepes:
1 1/2 cups (180g) chickpea flour
1/4 cup plus 8 teaspoons extra-virgin olive oil, divided
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
- Custard and Filling:
12 oz (340g) pancetta, finely diced
8 large eggs, at room temperature
2 cups (480ml) whole milk, at room temperature
One 7 oz (200g) jar sun-dried tomatoes, drained and coarsely chopped
1/4 cup chopped fresh basil
3 tablespoons chopped fresh thyme
2 teaspoons kosher salt
2 cups (8 oz / 225g) shredded white cheddar
2 cups (8 oz / 225g) shredded fontina
- Assembly:
Vegetable oil cooking spray
Directions
- Make the crepe batter. In a medium bowl, whisk together the chickpea flour, 1 1/2 cups (360ml) water, 1/4 cup olive oil, cumin, salt, coriander, and pepper until smooth.
- Cook the crepes. Heat 1 teaspoon of olive oil in a 10-inch nonstick skillet over medium-high heat. Pour 1/3 cup of batter into the pan and tilt so it coats the bottom evenly. Cook until the underside edges turn golden, about 3 minutes, then flip and cook the other side for 3 minutes. Repeat with the remaining oil and batter to make 8 crepes total.
- Render the pancetta. In a 12-inch nonstick skillet, cook the diced pancetta over medium-high heat until crispy, about 12 minutes. Remove with a slotted spoon and drain on paper towels.
- Mix the custard. Beat the eggs and milk together in a medium bowl until smooth. Stir in the sun-dried tomatoes, basil, thyme, salt, and pepper.
- Combine the cheeses. Toss the white cheddar and fontina together in a separate bowl.
- Preheat and prep the dish. Place a rack in the center of the oven and heat to 375°F (190°C). Spray a 9x13x2-inch glass or ceramic baking dish with cooking spray.
- Assemble the lasagna. Ladle 1 cup of custard into the bottom of the dish. Lay two crepes side by side on top. Sprinkle one quarter of the cheese mixture over the crepes, then one quarter of the pancetta. Repeat three more times with the remaining crepes, custard, cheese, and pancetta. Pour any leftover custard evenly over the top.
- Bake until puffed and golden on top, 30 to 35 minutes.
- Slice into squares and serve warm.
FAQs
Why does Giada use chickpea flour crepes instead of regular lasagna noodles?
Chickpea flour crepes cook faster than dried pasta and do not need boiling beforehand, so the whole dish comes together in one stretch without a separate pot of water. They also add a subtle nutty, earthy flavor that pairs well with the cumin and coriander Giada folds into the batter.
The crepes hold up to the custard during baking without turning mushy the way fresh pasta sheets sometimes do. They are naturally gluten-free, so this recipe works for guests who avoid wheat without needing specialty noodles.
Why do the eggs and milk need to be at room temperature?
Cold eggs and milk create a chilled custard that takes longer to set in the oven, so the outer edges overbake while the center stays liquid. Room-temperature ingredients blend more evenly and begin setting at the same rate throughout the dish.
Pull the eggs and milk out of the fridge about 30 minutes before you start cooking the crepes. By the time the crepes and pancetta are done, the dairy will be ready and the timing works out naturally.
Can you use bacon instead of pancetta in this lasagna?
Bacon works, though it changes the flavor profile because American bacon is smoked while pancetta is salt-cured and unsmoked. The smokiness can overpower the fresh basil and thyme, so use a milder, center-cut bacon if you go that route.
Dice the bacon into the same small pieces Giada calls for with the pancetta and render it fully until crispy. Drain it well on paper towels because bacon tends to release more fat, and excess grease in the custard makes the finished lasagna oily.
Why does the recipe combine white cheddar and fontina?
White cheddar brings a sharp, tangy bite that cuts through the richness of the egg custard and pancetta. Fontina melts into smooth, stretchy layers and adds a mild, buttery flavor that balances the cheddar’s sharpness.
Using only cheddar would make the cheese layers too firm and tangy once baked. Using only fontina would melt beautifully but taste flat. The two together give you both stretch and flavor, which is why Giada mixes them in equal parts before layering.
How should you store leftover breakfast lasagna?
Cover the baking dish tightly with plastic wrap or transfer individual portions to airtight containers. Refrigerate for up to 3 days. This lasagna reheats well because the custard stays moist and the crepes hold their structure even after a second round of heat.
Reheat slices in a 325°F (160°C) oven for about 15 minutes until warmed through. The microwave works for a quick weekday morning, though the edges lose their crispness. Freezing is not recommended because the custard texture changes after thawing.
