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1
In a large skillet, cook sausage until browned.
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2
Drain off fat; set aside.
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3
Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside.
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4
In a very large bowl, whisk together eggs, milk, salt and pepper.
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5
In a large skillet, melt butter over medium heat; pour in egg mixture.
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6
Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges.
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7
With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath.
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8
Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist.
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9
Immediately remove from heat.
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10
In a small bowl, combine the alfredo sauce and Italian seasoning.
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11
Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish.
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12
Layer half of the lasagna noodles in the dish, overlapping as necessary.
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13
Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture.
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14
Sprinkle with 1 cup of the cheese.
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15
Repeat layers.
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16
Cover dish tightly with plastic wrap.
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17
Refrigerate for 8 hours or overnight.
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18
Remove from refrigerator and let stand at room temperature for 30 minutes before baking.
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19
Remove plastic wrap and cover dish with foil.
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20
Preheat oven to 350 degrees F. Bake for 45 minutes.
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21
Remove foil and bake 15 minutes more or until heated through.
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22
Let stand for 5 minutes before cutting into portions.
