Layers of sausage gravy, cheese and noodles work so magically together, you’ll wonder why you never ate lasagna for breakfast before.
| Level: | Easy |
| Total: | 10 hr 30 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 8 ounces lasagna noodles (about 12)
- 3 tablespoons olive oil, plus more for tossing and greasing the baking dish
- 2 pounds bulk breakfast sausage, thawed
- 1 bunch scallions, whites cut into 1/2-inch pieces and greens thinly sliced
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon freshly grated nutmeg
- 2 cups shredded low-fat mozzarella cheese
- 8 ounces white Cheddar, shredded
- 1/2 cup grated Parmesan
- Two 10-ounce packages frozen chopped spinach, thawed and excess liquid squeezed out
- 1/4 cup fresh parsley leaves, chopped
Instructions
- Bring a large pot of salted water to a boil. Add the noodles, and cook according to the package directions. Strain into a colander, and toss with some oil. Drape the noodles over and around the side of the colander to cool.
- Meanwhile, heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the sausage and scallion whites, and cook, stirring and breaking the meat up into bite-size pieces (not crumbs), until the sausage is browned and cooked through, about 8 minutes. Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed. Add 2 cups milk, and stir until it starts to thicken. Stir in the remaining 2 cups milk, bring to a simmer and stir until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper and the nutmeg. Remove the sauce from the heat, and let cool.
- Mix together the mozzarella, Cheddar and Parmesan in a medium bowl.
- Oil a 9- by 13-inch baking dish. Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom. Arrange 4 slightly overlapping noodles to fully cover the bottom of the dish. Spread 1/3 of the remaining sauce over the noodles. Spread 1/2 the spinach in an even layer. Sprinkle with about 1/3 of the scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/3 of the cheese mixture. Continue layering with 4 more noodles, 1/2 of the remaining sauce, the remaining spinach, 1/2 of the remaining scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/2 of the remaining cheese. Finish the lasagna with the remaining noodles, sauce and cheese. Cover the top with plastic wrap, and refrigerate overnight. Do the same with the remaining scallion greens.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the cheese is melted and bubbly, about 45 minutes. Uncover the dish, and continue to bake until the lasagna is slightly browned, 10 to 15 minutes. Top with the remaining scallions, the parsley and a sprinkle of black pepper. Let sit for at least 15 minutes, then slice and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 770 |
| Total Fat | 53 g |
| Saturated Fat | 23 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 42 g |
| Cholesterol | 148 mg |
| Sodium | 1380 mg |
Reviews
This is so great for brunch! Every time I make it I get rave reviews!! The no bake noodles work great too!!
This wasn’t the best I’ve had it wasn’t horrible though. It just was missing something.
This breakfast lasagna was a hit, made it for a brunch severed at 12:00 noon on a Sunday. I’m not a fan of breakfast sausage herbs such as sage , so I substituted with a high grade sausage made in metro Detroit called Rinaldi. Had 22 adults and fours grandsons over to celebrate my mother’s 92nd birthday. Everyone asked for the recipe!
The gravy is the best part and would be super good as a traditional biscuit and gravy mix.
I’ve made lots of things for breakfast in my life, and this is the one my daughter declared her favorite ever. I might agree for a savory breakfast. Super easy really, and I can see how it can me tweaked for different flavors, too. I like the idea of adding mushrooms. I mentioned this to my daughter and she’s said it’s good the way it is 🙂
I halved the recipe as I only had 6 lasagna noodles left. Three noodles per layer fits perfectly in my 8×11 pan. I made it 2 layers deep for half the recipe. I didn’t add too much pepper as some reviews mentioned it was too much. I only used mozzarella and some grated parmesan for the cheese.
My dish was completely done in 45 minutes and then a few minutes under the broiler to slightly brown the cheese.
Breakfast or dinner for sure! This is really tasty and satisfying.
My question – for my normal lasagna I do not boil the noodles first. I just put some sauce on the bottom and create my layers. It doesn’t need to sit overnight (but I have done that when I’ve made it in advance) and then I simply bake for an hour if I recall correctly. Why does this recipe need to sit overnight? Is that just a convenience step and perhaps I could simply pop it in the oven after assembly? Also, will uncooked noodles simply not cook through because there isn’t enough moisture?
I made this last night and it’s amazing! For the spinach, I like to drain it in a colander and then run it through a ricer or potato press. It wrings out all excess water and just perfect consistency for this recipe. I used no bake noodles and less pepper, otherwise followed everything else to the letter. Will make again!
I hosted a brunch party with 20 women yesterday. There was a lot of food! I served this lasagna and it was by far the most requested recipe. I normally tweak my recipes, but followed these directions pretty closely except used no bake lasagna noodles….our store was out of the other, and therefore didn’t need the olive oil. Also threw a few mushrooms in with the sausage and onion mixture. This is absolutely delicious, and I’ll be making it for our Christmas morning breakfast.
How many calories are in one cup of this dish?
I love this recipe!!! I’ve made it multiple times, not only for my family, but also my co-workers, for work events. With this recipe you can use any vegetable if you don’t want spinach, or in addition to spinach. I’ve only added a few turns of pepper in the gravy, none on the layers.
I made this for supper last night. It was absolutely delicious! I added fresh mushrooms. I will definitely be making this again.