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1
Preheat the oven to 375 degrees F.
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2
For the pancakes: Mix the buttermilk, milk, melted butter and eggs in a large mixing bowl.
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3
In a separate bowl, mix the flour, white sugar, baking powder and baking soda.
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4
Slowly whisk the dry mix into the wet mix with a whisk until incorporated.
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5
In a buttered large skillet, ladle 8 ounces of batter at a time.
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6
Brown each side, flipping when browned and beginning to bubble.
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7
Remove the pancake and continue to cook until all the batter is done.
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8
Square off the edges of each pancake and set aside.
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9
For the bacon and sausage: Place a grill rack over a baking tray.
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10
Line the rack with the bacon strips and bake until crispy, about 15 minutes.
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11
Reserve the rendered grease in a large saucepot.
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12
Line a baking tray with the sausage links and bake until cooked through, about 15 minutes.
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13
Chop the sausage finely, add the chopped sage and mix.
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14
For the eggs: Whisk the eggs until smooth.
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15
Cook in a buttered large skillet over medium heat until cooked through.
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16
Place in a blender and add enough cream until blended smoothly.
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17
Remove and let cool.
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18
For the maple bechamel: Add the butter and flour to the reserved bacon fat in the large saucepot and make a roux.
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19
Add the cream and maple syrup and cook over low heat, stirring until thickened, about 30 minutes.
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20
The sauce should have the consistency of gravy.
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21
To assemble: Butter a casserole dish, and line the bottom with a single layer of pancakes.
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22
Lightly spread the bechamel over the pancakes until covered.
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23
Place the chopped sausage on top of the pancakes, spreading evenly until covered.
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24
Spoon half the egg mixture over the sausage and spread until evenly dispersed.
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25
Add another layer of the bechamel, and then add a layer of shredded cheese.
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26
Add another layer of pancakes, then bechamel, then bacon strips, bechamel again, then eggs and finish with a liberal covering of cheese.
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27
Bake until the cheese has melted on top and begun to get crispy, about 10 minutes.
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28
Remove from the oven and let cool.
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29
Then cut portions of lasagna.
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30
Place a portion of lasagna on the plate and spoon the syrup over the top to taste.
