Breakfast Lasagna 2.0

In my first venture into Breakfast Lasagna, I knew there were a few things that I needed to tweak. It was good, but it wasn’t quite what I had envisioned. But I knew what I had to do: throw some cheese on it.

And I did just that. Taking complete health-consciousness out of the picture for a moment was key. Instead of my usual dance around “how can I cut the fat” or “well that’s lower in sugar” I gave in to my dream and let the food steer me.

And I made this:

Breakfast Lasagna

A slice of Breakfast Lasagna

After last time, I knew I wanted a few things in the lasagna:

  1. Scrambled eggs
  2. Lasagna noodles
  3. More cheese
  4. Gravy

Somehow, I could bring all of my favorite breakfast foods together between lasagna noodles. I think I can, I think I can.

I was a little nervous to say the least (and may have been still feeling my rager the night before), but I started off with making a sausage gravy. Sure it was part selfish, but since I don’t eat meat, I used the lightlife veggie sausage. I swear, it’s one of those non-meat products that are out there that can easily be passed as real meat.

I started with frying the sausage in a bit of oil, and followed my usual sausage gravy recipe. Browned it, floured it, seasoned it, then milked and creamed it. And voila, my lasagna sauce was ready for its debut.

Veggie Sausage Gravy

Veggie Sausage Gravy

This is where I start getting nervous. 

I know my gravy is good, it’s time tested. But is it going to work as normal lasagna sauce? Eeeks. I’m biting my nails here… but a house full will be over in an hour, so I don’t have a choice but to push on. advil. must. get. advil.

While my gravy is getting to the perfect thickness, it’s time to get on these scrambled eggs. I take 10 eggs and scramble them up in a pan with a some milk to make them a good level of fluffy. Be careful here, remember, these are going to be in a baked lasagna, so stop the cooking a couple of minutes before you normally would.

Scrambled Eggs

Eggs a Scramblin’

So I took my baking dish and greased it. Then, like the start of a normal lasagna, laid down a building block of sauce.

Sausage gravy in pan

The lasagna foundation

Let’s get some layering action on. Now, to make this venture even more risky, I decided to use no-boil lasagna noodles for the first time. It sounds easy, and looks easy, but is it? I soon found out that yes, yes they are. If I had a nickle for every lasagna noodle that got all stuck and crumpled up during the boil stage…

On top of the even layer of noodles goes 3/4 of the scrambled eggs. Then a good dose of cheddar cheese. Remember what I said about that whole healthy thing! Then put a light coat of gravy on top of the eggs.

Time for another layer!

In theory, here you’ll have more gravy to put down. But, I ran out of that already. So we’re mixing it up.

Put the rest of the eggs on top followed by another good layer of cheddar cheese , finally sprinkle with grated Parmesan. I was getting a little worried about moisture ratio, so before finishing, I added some milk on top and around the edges for extra creaminess. *Keeping my fingers crossed*

After the milk, I add some dried sage leaves for flavor and presentation and away it goes in the abyss of my oven.

Waiting… Waiting… Turning oven light on.. Waiting… Smelling… Ugh, still waiting…

Then it’s time and this is what I’m met with:

Vegetarian Breakfast Lasagna

The baked breakfast lasagna

So the top layer of the lasagna noodles got a little weird, but that’s easy enough to deal with. Ok, feeling more confident now. And phew, that advil is really helping.

The table is almost full, but I’m going to make people wait a little bit longer just to make sure this thing sets up properly.

Hmm, ten minutes-ish, that seems good enough.

Holy crap. What the..? Wow. I’m a bit confused. Somehow, this madness worked! Like, it really, really worked. I taste all of my favorite breakfast things right now. Crap, I better hurry and eat if I want a second piece, it’s going fast.

Breakfast Lasagna

It’s almost gone! But look at those layers!

Seriously, you guys, this was a home-run. I may even be close to calling the Case of the Breakfast Lasagna officially closed. But I won’t yet. Because in my world of wanna-be perfection, I have a few minor things to adjust (not having a wild night before hand may be a good start). But I’m almost there.

What do you think? What would you do differently? Should I add something else?

Chris’ Breakfast Lasagna V.2

  • 1 roll of sausage (I used veggie)
  • Red pepper flakes
  • 2 cups of milk
  • Flour
  • Package of no-boil lasagna noodles
  • 10 eggs
  • 1 package shredded cheddar cheese
  • 1 cup milk
  • Parmesan cheese
  • Dried sage leaves
  1. Preheat your oven to 400 degrees
  2. Heat oil in skillet
  3. Add sausage and breakup
  4. Once brown, coat with a few tablespoons of flour
  5. Once flour thickens in oil, add red pepper flakes, then milk
  6. Let come to a boil, then lower heat and simmer until you reach desired thickness
  7. In another non-stick pan, scramble 10 eggs with milk
  8. Scramble just until cooked through, you don’t want them to be overcooked
  9. Grease a 9×17 baking dish with cooking spray
  10. Cover bottom of pan with about 1/2 of the gravy
  11. Layer 9 no-boil lasagna noodles over gravy
  12. Using 3/4 of the eggs, cover the noodles
  13. Use 1/2 the cheddar cheese and cover eggs
  14. Lightly pour some gravy on top of eggs and cheese
  15. Layer 9 more noodles
  16. Lay remaining eggs on top
  17. If you have leftover gravy pour it on top, if not, pour some milk around the edges of the lasagna to keep it moist
  18. Then cover with remaining cheese
  19. Sprinkle Parmesan to taste
  20. Finally, lay dried sage leaves on top lightly
  21. Put in the oven and bake for approximately 45 minutes, or when the top is golden and noodles appear to be tender
  22. Let sit for 10 minutes before serving
  23. Don’t eat it too fast.

7 responses

  1. I’d combine the good things from the first attempt (mushrooms, swiss chard, tomato slices) and I think we’ll have a winner! Or at least a nutritiously balanced meal. 😀 I love the idea of using scrambled eggs!

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