It's fun when I'm challenged at work to create great tasting dishes with a very minimal amount of ingredients. This dish came about because I had a box of no-cook lasagna noodles that got a little crushed and I am too cheap to throw them out. It turned out to be a really tasty breakfast.
Crumble eight Oven-Ready Lasagne noodles into 16 ounces of salsa plus 1/4 cup water; simmer in a large skillet for 10 minutes. Add some fried eggs and a dollop of guacamole to the skillet; sprinkle with cilantro. Did I mention you don't have to pre-cook the lasagna?
Originally published in the September/October 2017 issue of Taste of Home magazine.