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Ultimate Breakfast Lasagna

Ultimate breakfast lasagna stacks tender noodles with browned sausage crumbles, soft scrambled eggs, and a blend of melted mozzarella and cheddar. Bake covered then uncovered until bubbly and golden, and rest so clean slices hold together.
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Prep Time 30 minutes
Cook Time 1 hour
resting 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Lasagna noodles
  • 9 lasagna noodles, cooked Cook and drain according to package directions; keep warm if possible.
Breakfast sausage
  • 1 lb breakfast sausage, browned and crumbled Break into small crumbles while browning for even layers.
Eggs
  • 8 large eggs, scrambled soft Scramble until just set and still tender.
Cheese
  • 2 cup shredded mozzarella cheese Use a shredded blend that melts smoothly.
  • 1 cup shredded cheddar cheese Keep for topping and interior layering.
  • 1 cup ricotta cheese Stir smooth before layering to prevent lumps.
Sauce
  • 1 cup marinara or breakfast gravy Choose either option for the saucy base between noodles.
Seasoning
  • 0.25 Salt and pepper, to taste Season as you build the layers.
Garnish
  • 2 tbsp chopped fresh chives Sprinkle after resting for fresh color and flavor.

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350F and lightly grease a 9x13-inch baking dish.
  2. Spread a thin layer of sauce in the bottom of the dish.
  3. Add a layer of cooked noodles over the sauce.
Build the first layer
  1. Layer a third of the sausage over the noodles.
  2. Add the scrambled soft eggs in an even layer.
  3. Dot with ricotta, then sprinkle with a portion of the shredded mozzarella and cheddar.
  4. Season as you go with salt and pepper, then repeat layering with noodles and the remaining fillings two more times, finishing with a generous layer of cheese on top.
Bake
  1. Cover the dish with foil and bake for 45 minutes at 350F.
  2. Uncover and bake for 15 minutes at 350F until bubbly and golden.
Rest and serve
  1. Let the lasagna rest for 15 minutes before slicing.
  2. Garnish with chopped fresh chives.

Notes

For the cleanest slices, rest the lasagna fully before cutting so the melted cheese and layers set. Store covered in the refrigerator up to 4 days; reheat individual portions in the oven or microwave until hot. Freezing is yes—freeze tightly wrapped slices up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use turkey sausage and part-skim ricotta while keeping the same layering and bake times.