BREAKFAST LASAGNA

Breakfast Lasagna image

This is one hearty lasagna. It will be great for a brunch or big weekend breakfast. But, it would be great for dinner too! The milk sauce takes a bit of time, but it's the glue that brings the whole dish together. The Italian sausage, the mixture of cheeses and eggs create layers of yumminess! Plus, I love that you can make this...

Provided by Sylvia Waldsmith

Time 2h10m

Number Of Ingredients 15

Ingredients

9 uncooked lasagna noodles
1 lb bulk Italian sausage (sweet or hot), cooked and crumbled
12 large eggs, beaten
1/2 c milk
1 1/2 c shredded mozzarella cheese, divided
1 1/2 c shredded sharp cheddar cheese, divided
1/3 c shredded Parmesan cheese
1 Tbsp vegetable oil
1 medium onion, chopped
1/3 c all-purpose flour
3 1/2 c milk
1 tsp salt
1/2 tsp ground black pepper
1 tsp hot sauce (optional - to taste)
1/4 tsp ground nutmeg

Steps:

1. Preheat oven to 350 degrees. Spray a 13" x 9" baking dish with non-stick cooking spray.
2. Beat together eggs and 1/2 cup milk.
3. In a large saute pan, scramble eggs over low heat until just set, remove from heat.
4. In a large saute pan, over medium high heat, cook Italian Sausage until browned.
5. Remove from pan and drain on paper towels.
6. In same skillet, add the vegetable oil and sauté the onions until softened.
7. Add flour and cook over medium heat for 2 minutes.
8. Whisk together milk, add salt, pepper, nutmeg and hot sauce (if using).
9. Add to onions and continue to cook over medium heat.
10. Bring to a simmer and cook for 2 minutes, remove from heat.
11. Mix together 1 cup mozzarella, 1 cup cheddar and Parmesan cheese. (Reserve remaining cheese for top)
12. In a baking dish (13" x 9"), spray bottom with non-stick cooking spray. Spread ½ cup of milk mixture evenly in pan.
13. Evenly space 3 lasagna noodles over sauce. Pour 1 cup sauce over noodles.
14. Evenly spread 1/3 each of sausage, scrambled eggs and mixed cheeses over noodles, repeat layers two more times....noodles, milk, sausage, eggs and cheese, ending with cheese.
15. Cover with foil and bake for 1 hour. Remove foil and sprinkle with remaining ½ cup mozzarella and cheddar cheeses. Bake for an additional 15 - 20 minutes. Allow to sit and rest for at least 15 minutes before serving.
16. You can make this the night before and refrigerate it. Assemble it completely and cover with foil, do not bake. Remove breakfast lasagna from refrigerator 30 minutes prior to baking. Bake for time given in Step 15.