Breakfast Sausage Lasagna

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.