Morning Lasagna Recipe

Name: Morning Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups milk, divided; 10 eggs; salt and ground black pepper to taste; 1 (16 ounce) package lasagna noodles; 1 (16 ounce) package breakfast sausage; 1 small onion; 1/4 cup butter; 1/4 cup all-purpose flour; 1 (14 ounce) can diced tomatoes; 1 (8 ounce) package diced cooked ham; 1 1/2 tablespoons dried parsley; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 2 cups shredded Cheddar cheese; 1 1/2 teaspoons garlic salt (optional); 2 (4.5 ounce) cans sliced mushrooms, drained

Servings: persons

2 1/4 cups milk, divided
10 eggs
salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
1 (16 ounce) package breakfast sausage
1 small onion
1/4 cup butter
1/4 cup all-purpose flour
1 (14 ounce) can diced tomatoes
1 (8 ounce) package diced cooked ham
1 1/2 tablespoons dried parsley
2 cups ricotta cheese
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 1/2 teaspoons garlic salt (optional)
2 (4.5 ounce) cans sliced mushrooms, drained

1
Preheat oven to 350 degrees F (175 degrees C). Butter a baking pan.
2
Whisk 1/4 cup milk and eggs together in a bowl. Season with salt and pepper. Spread into the prepared baking pan.
3
Bake in the preheated oven until solid yet slightly wet on top, about 10 minutes. Let cool.
4
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
5
Cook sausage in a deep saucepan over medium heat until browned, about 6 minutes. Transfer to a plate, reserving grease in the pan.
6
Preheat oven to 400 degrees F (200 degrees C).
7
Place onions in the hot saucepan with the reserved grease. Cook and stir until starting to soften, about 5 minutes. Add butter; increase heat to medium-high. Add flour; cook and stir for 2 minutes. Pour in milk slowly; season with salt and pepper. Bring to a simmer and cook until sauce is thickened, about 4 minutes. Remove from heat; stir in the cooked sausage, diced tomatoes, ham, and parsley.
8
Cut into cooked sheet of eggs into strips about the size of the lasagna noodles.
9
Mix ricotta cheese, mozzarella cheese, Cheddar cheese, and garlic salt together in a bowl.
10
Spread a thin layer of the sauce into the bottom of a baking dish. Add a layer of lasagna noodles. Sprinkle a portion of the cheese mixture on top. Scatter some of the mushrooms over the cheese. Place a layer of the egg strips on top. Continuing layering the remaining sauce, noodles, cheese, mushrooms, and egg strips. Top the final layer with sauce and cheese.
11
Bake in the preheated oven until cheese is lightly browned, about 20 minutes.

1325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/4 cups milk, divided, 10 eggs, salt and ground black pepper to taste, 1 (16 ounce) package lasagna noodles, and more.

Yes, Morning Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Morning Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions