The Famous Breakfast Lasagna Gf Recipe
EGG CASSEROLE LAYERED WITH SLICED TOMATOES, FRESH SPINACH, BASIL, SUN-DRIED TOMATOES, MUSHROOMS, TURKEY SAUSAGE & RICOTTA CHEESE. TOPPED WITH MELTED CHEDDAR, HOUSE-MADE BÉCHAMEL SAUCE & YOUR CHOICE OF POTATOES.
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Ingredients
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Lasagna Layers
Béchamel Sauce
Potato Topping (optional)
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Cook the Turkey Sausage
In a skillet over medium heat, cook the crumbled turkey sausage until browned and fully cooked. Remove from heat and set aside.
- 3
Sauté the Vegetables
In the same skillet, add sliced mushrooms and cook until tender. Add fresh spinach and cook until wilted. Remove from heat.
- 4
Assembly
- 5
Layering Ingredients
In a large baking dish, layer half of the sliced tomatoes at the bottom. Spread half of the ricotta cheese over the tomatoes, followed by half of the cooked turkey sausage, sautéed mushrooms, and spinach. Add a layer of fresh basil and sun-dried tomatoes. Repeat the layers with the remaining ingredients.
- 6
Add Béchamel Sauce
Pour the prepared béchamel sauce over the layered ingredients, ensuring it covers everything evenly.
- 7
Top with Cheddar
Sprinkle the shredded cheddar cheese evenly over the top of the lasagna.
Baking
- 8
Bake the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- 9
Prepare Potatoes (optional)
While the lasagna is baking, if desired, boil the diced potatoes until tender. Drain and season with salt and pepper. Serve alongside the lasagna.
- 10
Rest and Serve
Allow the lasagna to cool for about 10 minutes before slicing. Serve warm with the optional potatoes on the side.
