Breakfast

Breakfast Lasagna

Prep Time: 45 Min  |  Cook Time: 40 Min  |  Servings: 6  |  Calories:
BreakfastLasagna web
Prep Time
45 Min
Cook Time
40 Min
Servings
6

For overnight guests or a holiday brunch with family, this breakfast lasagna is always a big hit— especially for a table full of hungry guests. Sargento® Mozzarella and Provolone Blend and 6 Cheese Italian add a rich, gooey deliciousness to this hearty dish. You can prepare the lasagna the night before and bake it in the morning.

Directions
  1. Preheat oven to 375º
  2. In a cast iron skillet on medium heat, cook mild Italian sausage until browned. Remove from pan and set aside.
  3. 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 sauteing for 3 minutes. Remove veggies from pan, add to sausage and set aside.
  4. In the same skillet, sauté baby spinach until wilted. Remove from pan, add to veggies and sausage. Set aside.
  5. In a small bowl, mix Sargento® Whole Milk Ricotta Cheese, egg, Sargento® Grated Parmesan Cheese, parsley, garlic powder, salt, and pepper.
  6. In another small bowl, whisk half and half, eggs, salt, ground pepper, and cayenne.
  7. Spray a 9 x 9 pan with oil and layer in this order: 1/4 cup of egg/milk mixture, layer 2 lasagna noodles, add half of ricotta mixture, add half of veggie/sausage mix, 3/4 cup Sargento® Shredded Mozzarella & Provolone Cheese, layer 2 lasagna noodles, add remaining ricotta mix, add remaining veggie/sausage mix, 3/4 cup Sargent® Shredded 6 Cheese Italian
  8. Bake in the oven for 45 minutes or until cheese is hot and bubbly.

Nutrition Facts
6 Servings
Amount Per Serving
% Daily Value*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
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