Breakfast Lasagna
By
Sylvia Waldsmith
@sylviaskitchen
6
Breakfast Lasagna is a wonderful blend of flavors! No one will ever leave the table hungry!
Make it the night before (just don't bake it) and refrigerate! All you have to do is bake it in the morning!
The leftovers are incredible reheated in the microwave!
You can even freeze this for a later date, or make it in two smaller pans...one for now and one for later!
Make it the night before (just don't bake it) and refrigerate! All you have to do is bake it in the morning!
The leftovers are incredible reheated in the microwave!
You can even freeze this for a later date, or make it in two smaller pans...one for now and one for later!
Blue Ribbon Recipe
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 the night before. 
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
How to Make Breakfast Lasagna
- 1Preheat oven to 350 degrees. Spray a 13" x 9" baking dish with non-stick cooking spray.
- 2Beat together eggs and 1/2 cup milk.
- 3In a large saute pan, scramble eggs over low heat until just set, remove from heat.
- 4In a large saute pan, over medium high heat, cook Italian Sausage until browned.
- 5Remove from pan and drain on paper towels.
- 6In same skillet, add the vegetable oil and sauté the onions until softened.
- 7Add flour and cook over medium heat for 2 minutes.
- 8Whisk together milk, add salt, pepper, nutmeg and hot sauce (if using).
- 9Add to onions and continue to cook over medium heat.
- 10Bring to a simmer and cook for 2 minutes, remove from heat.
- 11Mix together 1 cup mozzarella, 1 cup cheddar and Parmesan cheese. (Reserve remaining cheese for top)
- 12In a baking dish (13” x 9”), spray bottom with non-stick cooking spray. Spread ½ cup of milk mixture evenly in pan.
- 13Evenly space 3 lasagna noodles over sauce. Pour 1 cup sauce over noodles.
- 14Evenly 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.
- 15Cover 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.
- 16You 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.
About Breakfast Lasagna
Course/Dish: Meat Breakfast
Main Ingredient: Pasta
Regional Style: American
Collection: Comfort Classics
