The Famous Breakfast Lasagna 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.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lasagna Layers
Béchamel Sauce
Potato Topping
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
- 3
Cook the Turkey Sausage
In a skillet over medium heat, cook the turkey sausage until browned and fully cooked, about 8-10 minutes. Break it apart with a spoon as it cooks.
- 4
Sauté the Vegetables
In the same skillet, add sliced mushrooms and cook for about 5 minutes until softened. Add fresh spinach and cook until wilted. Remove from heat.
Béchamel Sauce Preparation
- 5
Assembling the Lasagna
- 6
Layer the Ingredients
In a large baking dish, layer the following: half of the ricotta cheese, half the turkey sausage, half the sautéed vegetables, sliced tomatoes, and half the sun-dried tomatoes. Repeat the layers.
- 7
- 8
Top with Béchamel and Cheese
Pour the béchamel sauce over the top layer of the lasagna and sprinkle with shredded cheddar cheese.
