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Breakfast Sausage Lasagna
Eric Cartwright, executive chef of campus Dining Services, has created this mash-up of breakfast and pasta.
Servings
16
16
Source: University of Missouri
Eric Cartwright, executive chef of campus Dining Services, has created this mash-up of breakfast and pasta.
Ingredients
1 lb. pork breakfast sausage
1/4 lb. diced yellow onion
14 oz. diced tomatoes
2 qt. creamy peppered gravy
16 lasagna noodles, cooked
12 oz. scrambled eggs
1 lb. shredded Cheddar/Monterey Jack cheese blend
9 oz. ricotta cheese
Steps
Cook the sausage in a large skillet over medium heat until browned and cooked through. Remove from the pan and set aside. Drain all but 1oz of the fat from the pan.
Add the onion to the pan and sauté for 5-6 minutes until softened and lightly browned. Add the tomatoes and cook for an additional 4-5 minutes. Remove from the stove and stir in the sausage.
To build the lasagna, layer as follows: 1 1/2 cup gravy, 4 cooked noodles, 1 1/2 cup gravy, 9 oz. sausage mixture, 4 oz. scrambled eggs, 4oz. shredded cheese, 3 oz. ricotta. Repeat for two additional layers
Top the final layer with the remaining 4 noodles, 1 1/2 cup gravy, and 4 oz. shredded cheese.
Cover with parchment paper and foil, and bake in a 400°F convection oven for 30 minutes or until it reaches an internal temperature of 165°F. Remove and let stand for 20-30 minutes before serving.
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