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Prep 45min
Total45min
Servings8
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Ingredients
1
pound lasagna noodles
8
eggs
1
cup mozzarella
1
cup cheddar
1
cup ricotta
SAUCE
3
tablespoons butter
3
tablespoons flour
2
cups milk
1
pound raw loose breakfast sausage
1
onion
1
(14 oz) can Muir Glen™ diced tomatoes
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Steps
1
Make the sauce: Brown up the sausage and remove from the pan. In the same pan, cook the onions until 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 in. Strain the diced tomatoes and stir into the sauce.
2
Cook the noodles in a pot of boiling water until tender.
3
In a round baking dish, start with a thin layer of sauce, followed by the first layer of noodles, then some more sauce and all three cheeses.
4
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. 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 pasta layer and a little more cheese and sauce and bake at 400°F for about 15 minutes.
6
You can save this in the fridge or freezer but should boil the pasta a little less and bake it for a bit longer before serving.
7
Recipe makes enough for two 8-inch baking rounds.
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Nutrition Facts
Serving Size:1 Serving
Calories
701.3
Total Fat
37.9g
58%
Saturated Fat
17.0g
85%
Cholesterol
284.4mg
95%
Sodium
802.4mg
33%
Potassium
531.0mg
15%
Total Carbohydrate
53.6g
18%
Dietary Fiber
2.5g
10%
Sugars
7.8g
Protein
35.2g
% Daily Value*:
Vitamin C
3.50%
4%
Calcium
35.60%
36%
Iron
15.30%
15%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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