Description
This breakfast lasagna combines crispy bacon, hearty sausage, and melty cheese layered between tender noodles. Perfect for brunch or a comforting dinner, it’s easy to prepare and sure to please everyone at your table.
Ingredients
Scale
- 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
- Preheat the oven to 350ºF and prepare a 9×13-inch baking dish.
- Cook the bacon in a large skillet over medium-high heat until crispy. Crumble the bacon and place it in a bowl. Drain most of the fat but leave 2 tablespoons in the skillet.
- Sauté the onions in the bacon fat for 3 to 4 minutes, then add the breakfast sausage and brown it, breaking up any lumps. Stir in the spinach and roasted peppers, cooking until the spinach is wilted. Combine with the bacon in the bowl and set aside.
- In the same skillet, add 2 cups of milk and half-and-half. Mix the remaining milk with flour to create a slurry, then stir it into the skillet. Season with salt and pepper, bringing to a boil and then simmer until slightly thickened. Off heat, whisk in the eggs, then the cheddar cheese.
- Spread ½ cup of the cheese sauce on the bottom of the baking dish. Layer three lasagna sheets over it, followed by ⅓ of the sausage mixture and ⅓ of the mozzarella cheese. Repeat layers until all ingredients are used, finishing with mozzarella, then sprinkle parmesan on top.
- Bake uncovered for 45 minutes. If the top browns too quickly, tent with aluminum foil halfway through.
- Let the lasagna cool for 10-15 minutes before slicing and serving.
Notes
Feel free to substitute with your choice of vegetables for extra nutrition.
This dish can be made ahead of time and stored in the refrigerator overnight before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg