Breakfast Lasagna

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Breakfast Lasagna

This breakfast lasagna recipe turns a classic dish into an easy brunch recipe with layers of bacon, savory breakfast sausage, white sauce, and noodles.

Prep Time15

Cook Time1

Cooling Time15

Total Time1 30

Course: Breakfast, Dinner

Cuisine: American

Keyword: breakfast lasagna

Servings: servings

Author: Katerina Petrovska

Equipment

Ingredients

8 ounces bacon slices or smoked bacon
1 pound breakfast sausage or ¾ pounds chopped pre-cooked ham
1 yellow onion finely chopped
6 ounces fresh baby spinach
4 ounce jar of roasted red peppers chopped
3 cups milk
1 cup half and half
⅓ cup all-purpose flour
4 eggs beaten to break up the yolks
1 cup shredded sharp cheddar cheese
salt and freshly ground black pepper to taste
3 cups shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese
9 lasagna sheets cooked according to the package directions

Instructions

Prep. Preheat the oven to 350ºF, pull out a 9x13-inch baking dish, and grab a large skillet.
Cook the bacon. Cook the bacon in the skillet over medium-high heat until crispy. Crumble the bacon and set it aside in a bowl. Drain most of the bacon fat, but reserve 2 tablespoons in the skillet.
Cook the onions, sausage, and veggies. Cook the onions in the bacon fat for 3 to 4 minutes, stirring frequently until softened. Add the breakfast sausage and cook it until browned, breaking up the lumps with a wooden spoon. Then, stir in the spinach and roasted peppers. Cook until the spinach is wilted, about 1 to 2 minutes. Transfer the mixture to the bowl with the bacon and stir to combine. Set aside.
Make the sauce. Add 2 cups of milk to the same skillet, and stir in the half-and-half. In a separate bowl, whisk the remaining milk with the flour until smooth to make a slurry. Pour the slurry into the skillet with the milk and half-and-half cream mixture. Season to taste with salt and pepper and bring to a boil. Reduce the heat and simmer until the sauce is slightly thickened, whisking constantly. Remove the sauce from the heat and allow it to stand for a few minutes. Gradually whisk in the eggs, whisking continuously so they don't scramble. Then add the cheddar cheese. It doesn't matter if the cheese doesn't melt completely; it will melt while it bakes.
Assemble the lasagna. Spread ½ cup of the cheese sauce onto the bottom of the baking dish. Arrange three lasagna sheets over the sauce. Top the lasagna noodles with ⅓ of the sausage mixture and ⅓ of the mozzarella. Repeat layers until you use up all of the ingredients, making sure the mozzarella is the last layer. Finally, add the parmesan on top.
Bake. Bake the lasagna for 45 minutes, uncovered. If the top is browning too quickly, cover the lasagna with aluminum foil halfway through baking.
Rest, then serve. Remove the lasagna from the oven and let it cool for 10-15 minutes before cutting and serving.

Notes

Instead of breakfast sausage, you can use the chopped pre-cooked ham. If you are using ham, toss it with cooked and crumbled bacon, spinach, and roasted peppers.
You can temper your eggs with some warm milk sauce to avoid curdling. Add ½ cup of the milk sauce into the bowl with eggs, then pour the eggs back into the milk mixture.
Instead of roasted peppers, you can use jarred pimentos.
If you notice your lasagna is browning too much, cover it halfway through baking with aluminum foil.
Instead of onions, you can use shallots for a milder onion flavor.
If you're using fresh lasagna noodles, you don't have to precook them. If you are using dry noodle sheets, make sure to cook them first, or increase the baking time by 10 minutes. No-boil lasagna sheets will also work, but add about 1/4 cup more milk to the sauce mixture.

Nutrition