Sausage Gravy Breakfast Lasagna
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour4 cups
Whole Milk1 tsp
Nutmeg (freshly grated)230 g
White Cheddar (shredded)1 cup
Grated ParmesanDirections:
1
Bring a large pot of salted water to a boil
2
Add the noodles, and cook according to package directions
3
Strain into a colander, and toss with oil
4
Drape the noodles over and around the side of the colander to cool
5
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat
6
Add the sausage and scallion whites, and cook, stirring and breaking the meat up into bite-size pieces (not crumbs), until the sausage is browned and cooked through, about 8 minutes
7
Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed
8
Add 1/2 the milk, and stir until it starts to thicken
9
Stir in the remaining milk, bring to a simmer and stir until the sauce is thick enough to coat the back of a spoon, about 2 minutes
10
Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper and the nutmeg
11
Remove the sauce from the heat, and let cool
12
Mix together the mozzarella, Cheddar and Parmesan in a medium bowl
13
Oil a 9- by 13-inch baking dish
14
Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom
15
Arrange 4 slightly overlapping noodles to fully cover the bottom of the dish
16
Spread 1/3 of the remaining sauce over the noodles
17
Spread 1/2 the spinach in an even layer
18
Sprinkle with about 1/3 of the scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/3 of the cheese mixture
19
Continue layering with 4 more noodles, 1/2 of the remaining sauce, the remaining spinach, 1/2 of the remaining scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/2 of the remaining cheese
20
Finish the lasagna with the remaining noodles, sauce and cheese
21
Cover the top with plastic wrap, and refrigerate overnight
22
Do the same with the remaining scallion greens
23
Preheat the oven to 350 degrees F
24
Remove the plastic wrap from the baking dish, and cover with foil
25
Bake until the cheese is melted and bubbly, about 45 minutes
26
Uncover the dish, and continue to bake until the lasagna is slightly browned, 10 to 15 minutes
27
Top with the remaining scallions, the parsley and a sprinkle of black pepper
28
Let sit for at least 15 minutes, then slice and serve