Holiday Breakfast Lasagna
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1/4 cup all-purpose flour
- 2 tbsp. butter
- 1 tsp. salt
- 8 eggs
- 1 small onion minced
- 1 quart half and half
- 1 green pepper finely chopped
- 1 cup grated cheddar cheese
- 1 box no boil lasagna pasta
- 1 lb. country sausage
- 3 cups fresh spinach leaves
- 2 cups grated mozzarella
- 1/2 tsp. pepper
- Carbohydrate 168.885549923993 g
- Cholesterol 2192.50650549169 mg
- Fat 762.728180479073 g
- Fiber 4.69375011134369 g
- Protein 201.775313564273 g
- Saturated Fat 444.02308968954 g
- Serving Size 1 1 recipe (4188g)
- Sodium 9765.96247269919 mg
- Sugar 164.191799812649 g
- Trans Fat 50.8506517649454 g
- Calories 8236 calories
Directions Brown sausage, peppers & onions in a saute pan. Once browned & vegetables are tender remove and set aside. Keeping fat in pan and add 2 Tbsp. butter. Sprinkle flour and whisk cooking for 1 minute.Whisk in 2 cups of the half and half continue to cook until sauce bubbles and thickens; add more half and half if needed. Stir in salt & pepper. Set aside. Add ¼ cup of the half and half to the eggs and soft scramble. Salt & Pepper to taste Spray 9x13 baking pan with non stick coating. Coat bottom of pan with 1 cup of the white sauce. Cover bottom with pasta sheets. Layer sausage & vegetables and sprinkle of 1/3 mozzarella cheese.Top with another layer of pasta sheets and repeat two more times. Add last layer of pasta. Top with sauce and cheddar cheese. Refrigerate overnight or bake immediately. Bake covered at 350 degrees for 30 minutes until bubbly – remove alumiunum foil and bake uncovered 10 minutes. Remove from oven and let cool for 5 minutes. Serve and enjoy!
