SPICY BRUNCH LASAGNA RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 15
Steps:
- In a large skillet, cook sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside. In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat. In a small bowl, combine the alfredo sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers. Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight. Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions. Makes 16 servings.
SPICY BREAKFAST LASAGNA
Steps:
- Combine cottage cheese, chives and onions; set aside. In another bowl, whisk eggs, milk, salt and pepper until blended. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; set aside. , Place 4 lasagna noodles in a greased 13x9-in. baking dish. Layer with 2 cups hash browns, scrambled eggs, sausage and half the cottage cheese mixture. Cover with Monterey Jack cheese. Top with remaining lasagna noodles, hash browns and cottage cheese mixture. Cover with Muenster cheese. Refrigerate, covered, 8 hours or overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 366 calories, Fat 23g fat (11g saturated fat), Cholesterol 256mg cholesterol, Sodium 640mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
SPICY BRUNCH LASAGNA
This make-ahead egg casserole features lasagna noodles, Alfredo sauce and hash brown potatoes, making it great for brunch or a simple dinner.
Provided by Midwest Living
Categories Food
Time 10h15m
Number Of Ingredients 15
Steps:
- In a large skillet, cook sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside.
- In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.
- In a small bowl, combine the alfredo sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
- Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight.
- Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions. Makes 16 servings.
SPICY ONE-SKILLET LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
- Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
- Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.
SPICY BRUNCH LASAGNA
This make-ahead egg casserole features lasagna noodles, Alfredo sauce and hash brown potatoes, making it great for brunch or a simple dinner.
Provided by BHG Test Kitchen
Time 10h10m
Number Of Ingredients 15
Steps:
- In a large skillet, cook sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside.
- In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.
- In a small bowl, combine the Alfredo sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
- Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight.
- Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions.
Nutrition Facts : Calories 455 kcal, Carbohydrate 20 g, Cholesterol 312 mg, Protein 26 g, SaturatedFat 13 g, Sodium 900 mg, Sugar 3 g, Fat 30 g, UnsaturatedFat 13 g
BRUNCH LASAGNA
A professional cook, I appreciate make-ahead dishes like this one. Pop it into the oven before guests arrive...add fresh fruit and muffins...and you have an instant brunch. You can serve it as a hearty supper, too, drizzled with a little salsa.
Provided by Taste of Home
Time 1h10m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions. Meanwhile, in a large bowl, beat eggs and milk. In a large nonstick skillet coated with butter-flavored cooking spray, cook eggs over medium-low heat until set but moist. Remove from the heat. Drain noodles., Spread 1/2 cup Alfredo sauce in a greased 10-in. square baking dish or 13x9-in. baking dish. Layer with three lasagna noodles (trim noodles if necessary to fit dish), ham, green pepper and onions., Top with half of the remaining Alfredo sauce and the remaining noodles. Layer with scrambled eggs, cheddar cheese and remaining Alfredo sauce. Sprinkle with Parmesan cheese., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 408 calories, Fat 24g fat (13g saturated fat), Cholesterol 257mg cholesterol, Sodium 1175mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.
SPICY BRUNCH LASAGNA
This make-ahead egg casserole features lasagna noodles, Classico® Four Cheese Alfredo pasta sauce and hash brown potatoes, making it great for brunch or a simple dinner.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 10h15m
Yield 16
Number Of Ingredients 15
Steps:
- In a large skillet, cook the Johnsonville® Mild Italian Ground Sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside.
- In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.
- In a small bowl, combine the Classico® Four Cheese Alfredo pasta sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining Classico® Four Cheese Alfredo pasta sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
- Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight.
- Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 20.9 g, Cholesterol 261.5 mg, Fat 26.8 g, Fiber 1.6 g, Protein 25.9 g, SaturatedFat 10.9 g, Sodium 934.6 mg, Sugar 1.5 g
SPICY BRUNCH LASAGNA
Hash browns, Italian sausage, and scrambled eggs top layers of lasagna noodles, cheese, herbs, onion, and shredded carrot. Recipe is from Better Homes and Gardens. Preparation time is overnight chill time.
Provided by Pinay0618
Categories Pork
Time 9h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, cook sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside.
- In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.
- In a small bowl, combine the alfredo sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
- Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight.
- Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions.
Nutrition Facts : Calories 422.5, Fat 26.3, SaturatedFat 10.8, Cholesterol 292.7, Sodium 762.2, Carbohydrate 20.8, Fiber 1.3, Sugar 1.1, Protein 24.8
SPICY BRUNCH LASAGNA
This make-ahead egg casserole features lasagna noodles, Classico® Four Cheese Alfredo pasta sauce and hash brown potatoes, making it great for brunch or a simple dinner.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 10h15m
Yield 16
Number Of Ingredients 15
Steps:
- In a large skillet, cook the Johnsonville® Mild Italian Ground Sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside.
- In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.
- In a small bowl, combine the Classico® Four Cheese Alfredo pasta sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining Classico® Four Cheese Alfredo pasta sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
- Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight.
- Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 20.9 g, Cholesterol 261.5 mg, Fat 26.8 g, Fiber 1.6 g, Protein 25.9 g, SaturatedFat 10.9 g, Sodium 934.6 mg, Sugar 1.5 g
SPICY LASAGNA
I like the vegetables in this Lasagne. Since we never had ricotta cheese around, this recipe uses cottage cheese.
Provided by Adessa
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In skillet cook sausage, onion, celery and carrot until meat is lightly browned.
- Drain off excess fat and stir in tomatoes, tomato paste, salt, oregano and first 1/4 tsp pepper.
- Simmer, uncovered, 30 minutes stirring occasionally.
- Cook lasagna according to package directions and drain well.
- In a small bowl combine cottage cheese, parmesan cheese, eggs, parsley and the remaining pepper.
- Place half the noodles in a greased 13 x 9 baking dish.
- Spread with half the cheese filling and half the meat sauce. Top with half the mozzarella.
- Repeat layer.
- Bake uncovered in 375 degree oven for 30 minutes.
- Let stand 10 to 15 minutes before serving.
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