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1
Preheat the oven to 425 degrees F.
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2
Put the mushrooms on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
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3
Roast until golden brown, 15 to 20 minutes.
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4
Set aside.
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5
Mix together the milk, half-and-half, oregano, eggs and some salt and pepper in a large pitcher or bowl.
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6
Set aside.
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7
Set a large skillet over medium heat and add the sausage patties.
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8
Cook until golden brown, 4 to 5 minutes per side.
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9
Set aside to cool, then chop into cubes.
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10
In the same skillet from the sausage, heat some olive oil over medium-high heat.
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11
Throw in the kale and cook until slightly wilted, 2 minutes.
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12
Grease a lasagna pan with some butter.
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13
Layer half the bread, half the kale, half the mushrooms, half the sausage and half the cheese in the prepared pan.
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14
Repeat with the other half of the same ingredients, ending with the cheese.
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15
Slowly pour the egg mixture all over the top.
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16
Cover with plastic wrap and refrigerate overnight.
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17
Twenty to thirty minutes before baking, remove the lasagna pan from the fridge.
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18
Preheat the oven to 350 degrees F.
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19
Replace the plastic wrap on top of the strata with aluminum foil.
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20
Bake for 30 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more (keep a close eye on it).
