Morning Lasagna | The Best Recipes

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Morning Lasagna

"A filling breakfast lasagna that can be served for brunch, lunch or dinner. A crowd pleaser that has a little something for everyone. Can also be refrigerated or frozen prior to serving; if you choose to do this, add an extra 1/2 cup of milk to the sauce, cook the lasagna a little less, and allow for a longer cooking time."

Ingredients :

• 2 1/4 cups milk, divided
• 10 eggs
• salt and ground black pepper to taste
• 1 (16 ounce) package lasagna noodles
• 1 (16 ounce) package breakfast sausage
• 1 small onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 (14 ounce) can diced tomatoes
• 1 (8 ounce) package diced cooked ham
• 1 1/2 tablespoons dried parsley
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 2 cups shredded Cheddar cheese
• 1 1/2 teaspoons garlic salt (optional)
• 2 (4.5 ounce) cans sliced mushrooms, drained

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H30M

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking pan.
• Whisk 1/4 cup milk and eggs together in a bowl. Season with salt and pepper. Spread into the prepared baking pan.
• Bake in the preheated oven until solid yet slightly wet on top, about 10 minutes. Let cool.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
• Cook sausage in a deep saucepan over medium heat until browned, about 6 minutes. Transfer to a plate, reserving grease in the pan.
• Preheat oven to 400 degrees F (200 degrees C).
• Place onions in the hot saucepan with the reserved grease. Cook and stir until starting to soften, about 5 minutes. Add butter; increase heat to medium-high. Add flour; cook and stir for 2 minutes. Pour in milk slowly; season with salt and pepper. Bring to a simmer and cook until sauce is thickened, about 4 minutes. Remove from heat; stir in the cooked sausage, diced tomatoes, ham, and parsley.
• Cut into cooked sheet of eggs into strips about the size of the lasagna noodles.
• Mix ricotta cheese, mozzarella cheese, Cheddar cheese, and garlic salt together in a bowl.
• Spread a thin layer of the sauce into the bottom of a baking dish. Add a layer of lasagna noodles. Sprinkle a portion of the cheese mixture on top. Scatter some of the mushrooms over the cheese. Place a layer of the egg strips on top. Continuing layering the remaining sauce, noodles, cheese, mushrooms, and egg strips. Top the final layer with sauce and cheese.
• Bake in the preheated oven until cheese is lightly browned, about 20 minutes.

Notes :

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