Italian

Breakfast Lasagna

Prep Time: 45 Min  |  Cook Time: 40 Min  |  Servings: 6
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Breakfast Lasagna
Prep Time
45 Min
Cook Time
40 Min
Servings
6

Ingredients
  • 1/2 lb. mild Italian sausage
  • 2 Tbsp olive oil
  • 1/2 cup onions, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1/2 cup zucchini, diced
  • 1/2 cup red pepper, diced
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • 1/2 tsp red pepper flakes
  • 1 (5 oz.) bag baby spinach
  • 1 cup Sargento® Whole Milk Ricotta Cheese
  • 5 eggs
  • 1/2 cup Sargento® Grated Parmesan Cheese
  • 2 tsp fresh chopped parsley
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 1 cup half & half
  • Pinch of cayenne
  • 6 long lasagna noodles, cooked, drained
  • 3/4 cup Sargento® Shredded Mozzarella Provolone Blend
  • 3/4 cup Sargento® Shredded 6 Cheese Italian
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 salting 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