Breakfast Lasagna
By
Sylvia Waldsmith
@sylviaskitchen
6
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.
The Test Kitchen
Ingredients
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9uncooked lasagna noodles
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1 lbbulk Italian sausage (sweet or hot), cooked and crumbled
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12 largeeggs, beaten
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1/2 cmilk
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1 1/2 cshredded mozzarella cheese, divided
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1 1/2 cshredded sharp cheddar cheese, divided
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1/3 cshredded Parmesan cheese
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1 Tbspvegetable oil
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1 mediumonion, chopped
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1/3 call-purpose flour
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3 1/2 cmilk
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1 tspsalt
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1/2 tspground black pepper
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1 tsphot sauce (optional - to taste)
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1/4 tspground nutmeg