Meat
Breakfast Lasagna
Tired of the old fashioned bacon eggs and toast for breakfast? Why not start of your sport filled weekend with something different and unique and incredibly delicious.
INGREDIENTS:
- 450 g lasagna noodles
- 8 eggs
- 1 cup mozzarella
- 1 cup cheddar
- 1 cup ricotta
- SAUCE
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 450 g raw loose breakfast sausage (just squeeze the meat from the casings)
- 1 onion
- 1 can diced tomatoes
DIRECTIONS:
- Make the sauce: Brown up the sausage and remove from the 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 in.
- Strain the diced tomatoes and stir into the sauce.
- Cook the noodles in a pot of boiling water until tender.
- 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. (you are going to make something like an omelet)
- 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.
- Top with a final pasta layer and a little more cheese and sauce and bake at 200 degrees celsius for about 15 minutes.
- If you want to save this in the fridge or freezer, that’s fine, but I would suggest boiling the pasta a little less and baking it for a bit longer before serving.
- Recipe makes enough for two 20 cm baking rounds.