A delightful and easy-to-make breakfast casserole featuring creamy ricotta and a hint of lemon.
Preheat your oven to 325°F (165°C) and grease a 9x13-inch baking dish.
Greasing the dish ensures the casserole doesn't stick and makes cleanup easier.
In a mixing bowl, combine the ricotta cheese, cream cheese, 2 eggs, sugar, lemon zest, and lemon juice. Beat until smooth using an electric mixer.
Ensure the mixture is smooth for a creamy texture in the final dish.
In another bowl, whisk together the flour, melted butter, remaining 3 eggs, sugar, milk, and baking powder until smooth.
Whisking thoroughly prevents lumps and ensures an even batter.
Pour half of the batter into the prepared baking dish, spreading it evenly.
Spreading the batter evenly ensures a uniform base layer.
Spoon the ricotta mixture evenly over the batter.
Use a spoon to gently spread the mixture without disturbing the base layer.
Pour the remaining batter over the top, covering the ricotta mixture.
Pour gently to avoid mixing the layers.
Bake in the preheated oven for 45 minutes or until set and golden on top.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the casserole cool slightly before cutting into squares. Serve warm, optionally sprinkled with powdered sugar.
Allowing it to cool slightly helps the layers set for cleaner slices.
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