Name: Breakfast Lasagna Recipe
Prep time: 45 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: ½ lb Italian sausage; 2 tbsp olive oil; ½ cup onions; 2 cloves garlic; 1 cup mushrooms; ½ cup zucchini; ½ cup red pepper; ½ tsp basil; ½ tsp thyme; ½ tsp red pepper flakes; 5 oz baby spinach; 1 cup Sargento Whole Milk Ricotta Cheese; 5 eggs; ½ cup Sargento Parmesan Cheese; 2 tsp parsley; ¼ tsp garlic powder; 1 tsp salt; 1 tsp fresh ground pepper; 1 cup half and half; 1 pinch cayenne; 6 long lasagna noodles; ¾ cup Sargento Mozzarella Provolone Blend; ¾ cup Sargento 6 Cheese Italian

Breakfast Lasagna Recipe

How To Make Breakfast Lasagna

Who says you can't have lasagna in the morning? This breakfast lasagna makes it possible using cheese, veggies, and Italian sausage.

Prep: 45 mins

Cook: 40 mins

Total: 1 hr 25 mins

Serves:

Ingredients

½ lb Italian sausage, mild
2 tbsp olive oil
½ cup onions, diced
2 cloves garlic, minced
1 cup mushrooms, sliced
½ cup zucchini, diced
½ cup red pepper, diced
½ tsp basil
½ tsp thyme
½ tsp red pepper flakes
5 oz baby spinach, (1 bag)
1 cup Sargento Whole Milk Ricotta Cheese
5 eggs
½ cup Sargento Parmesan Cheese, grated
2 tsp parsley, fresh chopped
¼ tsp garlic powder
1 tsp salt
1 tsp fresh ground pepper
1 cup half and half
1 pinch cayenne
6 long lasagna noodles, cooked and drained
¾ cup Sargento Mozzarella Provolone Blend, shredded
¾ cup Sargento 6 Cheese Italian, shredded

Instructions

Preheat oven to 375 degrees F.
In a cast iron skillet on medium heat, cook mild Italian sausage until browned. Remove from pan and set aside.
In the same skillet, add olive oil. Sauté onions, garlic, mushrooms, zucchini, and red pepper on medium-high until soft and transparent. Add oregano, basil, thyme, red pepper flakes, and continue salting for 3 minutes. Remove veggies from pan, add to sausage and set aside.
In the same skillet, sauté baby spinach until wilted. Remove from pan, add to veggies and sausage. Set aside.
In a small bowl, mix Sargento® Whole Milk Ricotta Cheese, egg, Sargento® Grated Parmesan Cheese, parsley, garlic powder, salt, and pepper.
In another small bowl, whisk half and half, eggs, salt, ground pepper, and cayenne.
Spray a 9x9-inch pan with oil and layer in this order: 1¼ cup of egg-milk mixture, layer 2 lasagna noodles, add ½ of ricotta mixture, add ½ of veggie-sausage mix, Sargento® Shredded Mozzarella & Provolone Cheese, layer 2 lasagna noodles, add remaining ricotta mix, add remaining veggie-sausage mix, Sargent® Shredded 6 Cheese Italian.
Bake in the preheated oven for 40 minutes. Serve and enjoy.