Breakfast Lasagna
Description
Breakfast was never so good! Try this breakfast lasagna full of pasta, sausage, Mozzarella, Cheddar and Ricotta cheeses and tomatoes. Yum!
Ingredients
1 lb. lasagna noodles
8 eggs
1 c. Mozzarella
1 c. Cheddar
1 c. Ricotta
Sauce:
3 T. butter
3 T. flour
2 c. milk
1 lb. raw loose breakfast sausage
1 onion, chopped
14 oz. can diced tomatoes
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Sauce:
Brown sausage; remove from pan. In the same pan, lightly brown the onions; add in the butter and flour; stir well, cook about 2 minutes. Whisk in the milk; bring to a simmer. Remove from heat; add sausage back into the pan.
Strain the diced tomatoes; stir into the sauce.
Cook the noodles in a pot of salted boiling water until tender.
In a small bowl, whisk two eggs.
Prepare a frying pan to cook the eggs that is the same size as your round baking dishes.
Preheat oven to 400 degrees.
In the round baking dish, start with a thin layer of sauce, fthen the first layer of noodles, then a little more sauce and all three cheeses. Cook the first egg round for only a few minutes without flipping until it has just barely set on top. Transfer the egg to the top of the noodles, then repeat with another layer of remaining ingredients.
Top with a final pasta layer, a little more cheese and sauce and bake about 15 minutes.
If you want to save this in the fridge or freezer, boil the pasta a little less and bake it for a bit longer before serving.
Makes two 8-inch baking rounds.