Lasagna with pork sausage filling for breakfast

Votes: 13

How to Make - Lasagna with Pork Sausage Stuffing for Breakfast

Time: 10 hours 30 minutes
Complexity: easily
Servings: 8-10

Pasta, pork sausage gravy in a white sauce, cheese, and spinach combine harmoniously in this lasagna, making it a delicious and filling breakfast. For the gravy, remove the pork sausage casings and fry the savory mince in a sauce made with milk, flour, and spices. Then, layer all the lasagna ingredients in a dish and refrigerate overnight to allow the dish to marinate and infuse with the delicious juices. This also saves time preparing breakfast the next day. In the morning, simply pop the dish in the oven and bake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

240 g lasagna sheets (about 12 pcs.)
3 tbsp olive oil + extra for greasing the pan
0.9 kg raw pork sausage without casings
1 bunch green onions, white parts cut into 1 cm pieces, green parts thinly sliced
0.5 cups flour
4 cups whole milk
0.5 tsp. grated nutmeg
2 tbsp. grated mozzarella
240 g white cheddar, grated
0.5 tbsp. grated parmesan
2 packages of frozen chopped spinach (300g each), thawed and squeeze out excess liquid
1/4 cup parsley leaves, chopped

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Fill a large saucepan with water, add salt, and bring to a boil. Add the lasagna and cook according to package directions. Drain in a colander and add a little olive oil. Hang the noodles over the sides of the colander to cool.
Meanwhile, heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the sausage and white parts of the green onions and cook, stirring and breaking up the sausage into pieces (do not crumble it), until browned and cooked through, about 8 minutes. Sprinkle the cooked sausage with flour and stir until completely absorbed. Add 2 cups milk and stir until the mixture begins to thicken. Add the remaining 2 cups milk, bring to a simmer, and stir until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper, and nutmeg. Remove the sauce from the heat and let it cool.

In a bowl, combine mozzarella, cheddar and Parmesan.
Grease a 9 x 13-inch baking dish with olive oil. Spread about 4 tablespoons of the sauce (excluding any large chunks of ground meat) in the bottom. Arrange 4 lasagna noodles on top, slightly overlapping them to completely cover the bottom of the dish. Spread 1/3 of the sauce over the noodles. Then layer half of the spinach in an even layer. Sprinkle with about 1/3 of the green onions, 1/4 teaspoon of salt, a little pepper, and 1/3 of the cheese mixture. Then layer with 4 more lasagna noodles, half of the remaining sauce, the remaining spinach, half of the remaining green onions, 1/4 teaspoon of salt, a little pepper, and half of the remaining cheese. Finish layering the lasagna with the remaining noodles, sauce, and cheese. Cover with plastic wrap and refrigerate overnight. Add the remaining green onions.
Preheat oven to 350°F (175°C). Remove the plastic wrap from the lasagna pan and cover with foil. Bake until the cheese is melted and bubbly, about 45 minutes. Then remove the foil and continue baking until the lasagna is golden brown, 10-15 minutes. Top with the remaining green onions, parsley, and black pepper. Let rest for 15 minutes, then slice and serve.

Categories:

recipe / Breakfast / Main courses / Casseroles / Pasta / Meat / / Food Network - recipes / European cuisine / Italian cuisine

Recipe collections