Breakfast Lasagna
"Sausage and gravy, layered between soft pasta noodles, make for a great breakfast bake."
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 2 tablespoons olive oil, for baking dish plus 2 tablespoons
- 1 onion, diced small
- 1 pinch chili flakes
- 1 1⁄2 lbs breakfast sausage, removed from casing
- 4 tablespoons unsalted butter, divided
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
- 10 large eggs, whisked
- 2 tablespoons olive oil
- 1 lb frozen hash browns, browned to cook
- 10 ounces frozen spinach, thawed and drained
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 12 oven-ready lasagna noodles
- 3 tablespoons chopped chives
- kosher salt
- ground black pepper
directions
- Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
- In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
- Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
- Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
- To assemble lasagna, spoon 1/2 cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, 1/3 of the sausage gravy, 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/3 of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, 1/2 cup shredded cheddar and 1/2 cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
- Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.
Questions & Replies
-
Can this be made without the noodles -
Are the hash browns pre cooked or do they get cooked with the lasagna? -
What do you eat the rest of the day? There's enough calories and other nutrients in a serving for the whole day. -
I dislike sausage. What else can you use? Bacon, Ham, What do you suggest?
-
Can this be done without eggs? Egg allergy in the household. Always looking for fun ways to change breakfast because of it.
Reviews
-
This looks absolutely delicious! I think I'm going to use flour tortilla shells instead of lasagna noodles.(cutting the tortilla shells in half, placing the flat edges to the sides of the of baking dish) I've made a taco casserole this way and it's a big hit.
RECIPE SUBMITTED BY
Food.com
United States
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