The Famous Breakfast Lasagna Recipe

Cook the Turkey Sausage

In a skillet over medium heat, cook the turkey sausage until browned and cooked through, breaking it apart with a spatula as it cooks. Drain any excess fat and set aside.

Sauté the Vegetables

In the same skillet, add sliced mushrooms and cook until soft. Add the fresh spinach and cook until wilted. Remove from heat and let cool slightly.

Prepare the Béchamel Sauce

In a saucepan, melt 4 tablespoons of butter. Stir in 4 tablespoons of flour and cook for 2 minutes. Gradually whisk in 2 cups of milk, cooking until thickened. Season with salt, pepper, and nutmeg to taste.

Preheat Oven

Preheat your oven to 375°F (190°C).

Layer the Ingredients

In a greased 9x13 inch baking dish, spread a thin layer of béchamel sauce at the bottom. Layer half of the sliced tomatoes, followed by half of the ricotta cheese, half of the turkey sausage, half of the sautéed vegetables, and half of the fresh basil.

Repeat Layers

Repeat the layering process with the remaining ingredients: the rest of the tomatoes, ricotta cheese, turkey sausage, vegetables, and basil.

Top with Cheddar

Pour the remaining béchamel sauce over the top of the lasagna and sprinkle with shredded cheddar cheese and sun-dried tomatoes.

Bake the Lasagna

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Prepare the Potatoes

While the lasagna is baking, boil the potatoes until tender. Drain and mash them with butter, salt, and pepper to taste.

Serve Hot

Once the lasagna is done baking, let it cool for 10 minutes before slicing. Serve each slice with a side of mashed potatoes.