Try this Holiday Breakfast Lasagna recipe, or contribute your own.
- Carbohydrate 168.885549923993 g
- Cholesterol 2192.50650549169 mg
- Fat 762.728180479073 g
- Fiber 4.69375011134369 g
- Protein 201.775313564273 g
- Saturated Fat 444.02308968954 g
- Serving Size 1 1 recipe (4188g)
- Sodium 9765.96247269919 mg
- Sugar 164.191799812649 g
- Trans Fat 50.8506517649454 g
- Calories 8236 calories
Step-by-step
- Brown sausage, peppers & onions in a saute pan.
- Once browned & vegetables are tender remove and set aside. Keeping fat in pan and add 2 Tbsp. butter. Sprinkle flour and whisk cooking for 1 minute.Whisk in 2 cups of the half and half continue to cook until sauce bubbles and thickens; add more half and half if needed.
- Stir in salt & pepper. Set aside. Add ¼ cup of the half and half to the eggs and soft scramble. Salt & Pepper to taste Spray 9x13 baking pan with non stick coating. Coat bottom of pan with 1 cup of the white sauce. Cover bottom with pasta sheets. Layer sausage & vegetables and sprinkle of 1/3 mozzarella cheese.Top with another layer of pasta sheets and repeat two more times. Add last layer of pasta. Top with sauce and cheddar cheese. Refrigerate overnight or bake immediately. Bake covered at 350 degrees for 30 minutes until bubbly – remove alumiunum foil and bake uncovered 10 minutes. Remove from oven and let cool for 5 minutes. Serve and enjoy!
The ingredient list hides the foundational chemistry required to turn a mountain of dairy, pasta, and meat into a stable casserole instead of a watery pool. Raw pasta sheets absorb significant liquid during baking, meaning the white sauce must maintain sufficient viscosity before assembly. Cooking the flour and butter for precisely one minute eliminates the raw starch taste without browning the roux. Whisking the half and half gradually prevents lumps from forming in the pan. Soft scrambling the eight eggs requires removing them from heat while still slightly wet so they do not overcook inside the oven. Structural failure in multi-layer pasta dishes usually stems from improper moisture management during assembly. Sautéing the sausage, peppers, and onions until the vegetables soften removes excess water that would otherwise bleed into the layers. Retaining the meat fat in the pan before adding the butter builds flavor depth for the béchamel base. Using no-boil lasagna sheets demands complete sauce coverage on every single dry edge to ensure the pasta hydrates properly. Leaving even one corner exposed will result in brittle, crunchy pasta bites after thirty minutes at 350 degrees Fahrenheit. Covering the baking dish with aluminum foil traps steam to cook the noodles, while uncovering the pan for the final ten minutes promotes browning on the cheddar and mozzarella top. Judging doneness relies entirely on visual cues since internal meat temperatures are less critical here. Vigorous bubbling around the entire perimeter of the 9x13 pan indicates the internal layers have reached baking temperature. Allowing the casserole to rest for five minutes off the heat lets the melted cheeses and starches set, making clean slices possible without complete structural collapse. Refrigerating the unbaked assembly overnight merges the flavors while hydrating the pasta sheets evenly before the oven phase begins.
