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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.
In 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.
|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.|