This breakfast lasagna is a fun take on the Italian classic. Layered between perfectly cooked lasagna noodles is savory Italian sausage, creamy ricotta cheese, and tender baby spinach mix. It makes the perfect dish if you're hosting a big brunch!
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The Best Breakfast Lasagna Recipe
I love whipping up this hearty breakfast lasagna on weekend mornings! It's an incredible treat that the entire family enjoys. I love how easy it all comes together, and they love the taste. It's a win-win for everyone! The best part is that this recipe makes so much breakfast lasagna that we're able to have it the next morning, as well.
This dish is great for that Sunday brunch you have planned, too! There's plenty to go around, and you can be sure everyone leaves the table satisfied.
If you find you love this breakfast lasagna recipe, I recommend checking out a few of my other favorite lasagna recipes, like this Lasagna Casserole and this Mexican Lasagna!
Why I Love This Recipe
This breakfast lasagna is one hearty dish! We hardly ever need another dish on the side when I make this for breakfast. It's comforting and filling and keeps us happy until lunch!
My family loves the classic lasagna dish, so I thought this recipe would be a fun spin on one of our favorites. I had no one how much of a crowd pleaser it was going to be at my latest get-together, though! I was pleasantly surprised when I found I had no leftovers to take home with me.
Breakfast foods come in all shapes and forms which is why this breakfast lasagna works so well! The combination of savory sausage, fluffy scrambled eggs, and melty cheeses is out of this world!
Ingredients
- Italian Sausage- casings removed, Italian sausage is a delicious, flavorful option.
- Green onions- chopped. Green onions have a mild onion flavor.
- Milk- I use full fat milk in this recipe to ensure a creamier texture all around.
- Lasagna noodles- cooked, these flat noodles are perfect for forming layers in the dish.
- Eggs- scrambled eggs pair perfectly with the sausage.
- Ricotta cheese- the classic cheese in a traditional lasagna dish.
- Baby spinach- coarsely chopped, baby spinach is tender, with a light flavor.
- Mozzarella- shredded, this melty cheese is the perfect way to top this dish!
- Butter- used to cook the eggs and sausage.
- Flour- all purpose flour is a great option, or sub with your favorite gluten free flour if needed.
- Seasonings- salt, pepper, and nutmeg. These seasonings greatly enhance the flavor.
How to make Breakfast lasagna
Step 1: Cook the sausage
To start, brown the sausage in a medium-sized skillet, breaking it into crumbles with a spoon as it cooks. Add the green onions and cook until the sausage is browned and the onions are wilted. Remove sausage-onion mix from skillet. Set the meat aside for later.
Step 2: Make the sauce
In the same skillet set over medium heat, add two tablespoons of the butter to it. Stir until the butter melts, and whisk in the flour. Stir with the whisk while slowly adding the milk. Stir in the nutmeg, salt, and pepper and cook until the mixture thickens.
Step 3: Add the sausage
Add the sausage-onion mixture to the sauce in the skillet and stir to blend everything together. Set that aside.
Step 4: Make the eggs
Scramble the eggs with a tablespoon of butter in a bowl. Cook the scrambled eggs over low heat. stirring frequently until they're perfectly cooked and fluffy. Set them aside.
Step 5: Cook the spinach
Saute the spinach leaves in the skillet until they're wilted. Then, in a medium-sized bowl, mix the spinach and ricotta cheese until fully combined.
Step 6: Assemble the lasagna
Spray a 9 x 13-inch baking dish with cooking spray and preheat the oven to 350°F. Spoon a bit of the sausage-onion sauce over the bottom of the pan and top with 2 cooked lasagna noodles. Spread ⅓ of the sauce over the noodle layer, top with ⅓ of the shredded mozzarella cheese, ½ of the ricotta-greens mix, and ½ of the scrambled eggs. Repeat with another layer of two noodles, ⅓ sausage sauce, ⅓ of the shredded cheese, the remaining ricotta mixture, and the remaining scrambled eggs. Top with the last two lasagna noodles, remaining sauce, and shredded cheese.
Step 7: Bake and serve
Cover the dish with foil and bake for about 30 minutes. The lasagna should begin to bubble when it's done cooking. Remove the foil and continue to bake for another 15 minutes. Let the lasagna rest for 10-15 minutes before serving so the filling can thicken up. Enjoy!
Recipe Variations
- If you'd prefer, you can use no-boil lasagna noodles for this recipe. Ensure that each part of the noodle is covered in the mixture.
- I love using Italian sausage in this dish, but you could totally jazz it up with a maple breakfast sausage, as well.
- Feel free to experiment with the types of cheese you use in the lasagna. A mozzarella-cheddar mixture is a great option.
- If you like heat, you could always add a thinly sliced jalapeno to the mixture and top with a shredded pepper jack blend of cheese.
How To Store Breakfast Lasagna
You can store any leftover breakfast lasagna in the fridge for up to 3 days! Wrap the dish in foil or transfer the leftovers to an airtight container before placing them in the fridge.
You can also freeze whole or leftover breakfast lasagna. If freezing a full dish, you can easily wrap it in aluminum foil and place it in the freezer for up to 3 months. For individual pieces, you can wrap them tightly in plastic wrap and store them in a freezer-safe bag.
How To Reheat The Leftovers
Allow any frozen breakfast lasagna to thaw in the fridge overnight. When you are ready to eat it again, pop the leftovers in a 400°F oven for 8-10 minutes. If you're in a hurry, you can heat individual pieces in the microwave for a minute or two.
Breakfast Lasagna Recipe FAQS
What is the best sausage for breakfast lasagna?
There isn't one perfect sausage for this recipe because it comes down to your own preference! You can't go wrong with maple sausage or Italian sausage.
Can I add bacon to the dish?
You certainly can! Cook the bacon ahead of time and chop or crumble it into bite-sized pieces. You can add it in when you add the sausage mixture to the dish.
What can I serve with breakfast lasagna?
Since this is such a savory dish, I like to serve it with something sweet, like some Nutella crepes, fluffy pancakes, or waffles.
Breakfast Lasagna with Sausage, Eggs, Cheese, and Spinach
This breakfast lasagna is a fun take on the Italian classic. Layered between perfectly cooked lasagna noodles is savory Italian sausage, creamy ricotta cheese, and tender baby spinach mix. It makes the perfect dish if you're hosting a big brunch!
Ingredients
- 1 lb. Italian sausage, casing removed
- ¼ cup green onions, chopped
- 4 tablespoon butter, divided
- 2 tablespoon all-purpose flour
- 2 cups milk
- Pinch of ground nutmeg
- salt and pepper to taste
- 6 lasagna noodles
- 4 eggs
- 1 cup ricotta cheese
- 3 cups baby spinach leaves, coarsely chopped
- 1 ½ cups shredded mozzarella
Instructions
- Brown sausage in a skillet, breaking it into crumbles with a spoon as it cooks. Add the green onions. Cook until sausage is browned, and onions are wilted.
- Remove sausage-onion mix from skillet. Set aside.
- In the same skillet over medium heat add 2 tablespoon butter, stir until butter melts and whisk the flour, stir with the whisk while slowly adding the milk, stir in the nutmeg, salt and pepper. Cook until the mixture begins to thicken.
- Add the sausage-onion mixture to the sauce and stir to blend. Set aside.
- Scramble eggs with 1 tablespoon butter. Set aside.
- Saute spinach leaves and drain well. Mix the spinach and ricotta. Set aside.
- Spray a 9 x 13-inch baking dish with cooking spray to assemble the lasagna. Preheat the oven to 350 degrees.
- Spoon a bit of the sausage-onion sauce over the bottom of the pan and top with 2 cooked lasagna noodles.
- Spread ⅓ of the sauce over the noodle layer, top with ⅓ of the shredded cheese mix, ½ of the ricotta-greens mix, and ½ of the scrambled eggs. Repeat with another layer of two noodles, ⅓ sausage sauce, ⅓ of the shredded cheese, the remaining ricotta mixture, and the remaining scrambled eggs. Top with the last two lasagna noodles, remaining sauce, and shredded cheese.
- Cover with foil and bake for 30 minutes until mixture is bubbly. Remove the foil and continue to bake for another 15 minutes. Let lasagna rest for 10-15 minutes before serving.
Nutrition Information:
Serving Size:
1 large sliceAmount Per Serving: Calories: 829Total Fat: 53gSaturated Fat: 29gCholesterol: 228mgSodium: 2,551mgCarbohydrates: 64gFiber: 2gProtein: 25g
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