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Ingredients
- 1 pound bulk breakfast sausage (or use sausage links removed from casings)
- 1/2 cup chopped sun-dried tomatoes
- 1 medium onion, diced
- 15 uncooked lasagna noodles (divided)
- 1 red bell pepper, diced
- 3 packages (8 ounces each) mixed shredded cheese (divided)
- 1 green bell pepper, diced
- 15 eggs, beaten
- 2 cups sliced mushrooms
- 1 1/2 cups whipping cream or half-and-half cream
- 1 teaspoon freshly chopped garlic
- 1 1/2 cups milk
- 1/2 teaspoon dried basil
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon black pepper
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Recipe Info
Category : Breakfast
Rating : 0
Contributor : marc
Print Recipe
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Directions
In medium skillet, brown sausage until no longer pink. Drain off excess grease. Add onion, peppers and mushrooms and cook until soft and liquid evaporates. Add garlic, basil, pepper and dried tomatoes. Mix to combine, then set aside to cool.
Coat 13-by-9-inch glass or metal baking pan with vegetable oil spray. Arrange 5 uncooked noodles in bottom of pan. Top with half of the sausage mixture, spreading evenly. Sprinkle with 1 package cheese. Arrange 5 more noodles over top of cheese, then add remaining sausage mixture. Sprinkle with another package of cheese. Top with last 5 noodles.
Mix together eggs, cream and milk. Pour over noodles. Sprinkle last package of cheese on top of noodles, then cover with Parmesan cheese.
Wrap with plastic wrap and refrigerate overnight.
The next morning, remove plastic wrap and cover with foil. Place in cold oven. Turn oven to 325 degrees and bake 1 1/2 hours or until set. Lasagna is done when a knife inserted near center comes out clean. Uncover during last 30 minutes of cooking time to brown. Let sit for 15 minutes before cutting. Makes about 12 servings.
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