Breakfast Lasagna

I love lasagna, and I love it more for breakfast. This recipe is no exception. I cooked it in one huge pan with multiple layers instead of two 8-inch round baking pans. It made the mother of all lasagnas. One baking round serves 8. Recipe courtesy of TheFoodinmyBeard and tablespoon.com.

• Ready In: 1 hr
• Serves: 16
• Yields: 2 8 inch baking pans

Ingredients

• 1  lb  lasagna noodle
• 8  eggs
• 1  cup mozzarella cheese
• 1  cup cheddar cheese
• 1  cup ricotta cheese

• Sauce

• 3  tablespoons butter
• 3  tablespoons flour
• 2  cups milk
• 1  lb breakfast sausage
• 1  onion
• 14  ounces tomatoes, diced

Directions

1. Make the sauce: Brown the sausage and remove from pan. In the same pan cook the onions to lightly brown. Add in the butter and flour and stir well, cooking for about 2 minutes. Whisk in the milk and bring to a simmer. Remove from heat and add the sausage back inches Strain the diced tomatoes and stir in the sauce.
2. Cook the noodles in a pot of boiling water until tender.
3. In a small bowl, crack and whisk two eggs. Prepare a frying pan to cook the eggs that is the same size as your round baking dishes.
4. In the baking dish, start with a thin layer of sauce, followed by the first layer of noodles, then some more sauce and all three cheeses. Cook the first egg round for only a few minutes without flipping until it has just barely set on top. Transfer the egg to the top of the noodles then repeat with another layer of everything.
5. Top with a final layer of pasta and a little more cheese and and sauce and bake at 400 for about 15 minutes.
6. If you want to save this in the fridge or freezer to make ahead for later, boil the pasta a little less and bake a little longer before serving.