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Easy Sunrise Lasagna
Recipe Courtesy North Dakota Wheat Commission

6 lasagna noodles
1 tablespoon oil
1 teaspoon minced garlic
1 pound pork sausage
1 cup sliced fresh mushrooms
½ cup diced green bell pepper
2 tablespoons butter
½ cup diced onions
2 tablespoons flour
1 ¼ cup milk
1 ½ cups diced Velveeta cheese
½ teaspoon dry mustard
8 eggs, hard cooked, peeled and sliced
2 cups French fried onions, crumbled

Diced tomatoes for garnish, optional
Cilantro for garnish, optional

Cook lasagna according to package directions. Drain.

In medium-sized nonstick skillet, over
medium-high heat, heat oil. Add garlic; sauté until golden, about 2
minutes. Add sausage. Cook and stir until meat is no longer
pink, about 6 minutes. Add mushrooms and green pepper; cook until
tender-soft. Remove from heat; keep warm.

In medium-sized skillet, place butter; heat
to medium temperature. Add diced onions; sauté about 2 minutes. Shake
flour and milk in covered container until mixed; add to onions.
Add cheese and mustard. Heat, stirring, until bubbly and slightly thickened.
2-quart baking dish coated with nonstick spray, layer 3 lasagna noodles,

½ of sausage, ½ of egg slices, ½ of cheese mixture,
and ½ French-fried onions. Repeat.

Bake in preheated 350-degree oven 15 to
20 minutes. Remove from oven and let stand 10 minutes. Sprinkle
with tomatoes and garnish with cilantro.

Makes 6 to 8 servings.

Nutritional Information
Each serving provides approximately:595 calories, 23 g protein, 2 g carbohydrates,
1 g fiber, 43 g fat, 289 mg cholesterol, 59 mcg
folate, 2 mg iron, 1157 mg sodium.