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Breakfast Lasagna
Ardis Martin, Valley City, ND

9 lasagna noodles
3 packages (12-ounce) breakfast sausage (such as Jimmy Dean)
cup chopped onion
teaspoon salt
teaspoon pepper
1 cup sliced mushrooms
cup diced green bell pepper
cup diced red bell pepper
cup diced green chilies, drained
2 teaspoons garlic powder
teaspoon thyme
teaspoon oregano
1 teaspoon leaf basil
1 teaspoon celery seed
cup margarine, melted
2/3 cup flour
1 quart half and half, warmed
6 eggs, slightly beaten
3 cups shredded sharp Cheddar cheese

Cook lasagna according to package directions. Drain.

In skillet, combine sausage, onion, salt and pepper. Cook until sausage is lightly browned. Drain well. Add mushrooms, peppers, chilies, garlic, thyme, oregano, basil and celery seed.

In medium saucepan combine margarine and flour. Slowly add half and half using wire whip. Cook until thickened. Slowly add about half into eggs and then pour sauce and egg mixture back into saucepan. Bring to boil. Combine with pork mixture.
In 9x13-inch pan coated with nonstick spray, layer 2 cups sausage mixture, 3 noodles, 1 cup cheese. Repeat twice.

Cover with foil coated with nonstick spray. Bake in preheated 350-degree oven 30 minutes. Uncover and bake 10 minutes. Let stand at room temperature for 15 minutes before cutting.

Serve salsa or hot sauce with lasagna.

Makes 9 large servings.

Nutritional Information
Each serving provides approximately: 932 calories, 35 g protein, 30 g carbohydrates, 2 g fiber, 72 g fat, 311 mg cholesterol, 82 mcg folate, 3 mg iron, 1240 mg sodium