Trisha Yearwoods Breakfast Lasagna Recipes

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
• In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
• The next day, preheat the oven to 350 degrees F.
• Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

COWBOY LASAGNA

Steps:

• In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain.
• In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.
• Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut the lasagna into 3-inch squares and serve.

TRISHA YEARWOOD'S COWBOY LASAGNA

Steps:

• Preheat oven to 350°F.
• In a large, heavy skillet, lightly brown ground beef, sausage, onion and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add pepperoni, tomatoes, tomato paste, water, salt, pepper and oregano. Simmer, uncovered, for 30 minutes.
• Cook and drain lasagna noodles according to package directions.
• In a 13 x 9-inch pan, spread 1 cup of the prepared sauce. Alternate layers of noodles, sauce, ricotta, mozzarella and parmesan cheeses, ending with sauce, mozzarella and parmesan.
• Bake for 40 minutes or until lightly browned and bubbling.
• Let stand for 15 minutes before serving.

BREAKFAST LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
• In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
• Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
• Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
• To assemble lasagna, spoon 1/2 cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, 1/3 of the sausage gravy, 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/3 of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, 1/2 cup shredded cheddar and 1/2 cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
• Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.

TRISHA YEARWOOD BREAKFAST RECIPES

Steps:

• Clean and wash the vegetables and chop finely. Put them in asaucepan with 4 tablespoons of extra virgin olive oil and the minced meat and let them fry gently, turning often.
• Proceed with adding the tomato puree, season with salt and cook covered over low heat for about 2 hours, being careful that it does notdry too much and does not stick to the bottom. If necessary, add a few tablespoons of lukewarm water or broth. After about 2 hours your meat sauce is ready.
• Preheat the oven to 190 degrees. Spread some sauce on thebottom of a baking dish. Now proceed to the preparation of the Lasagna: firsttwo fresh sheets for lasagna, plenty of meat sauce, a few tablespoons of bechamel, a sprinkling of grated Parmesan and finally thin slices of mozzarella.
• Cover with other fresh sheets and proceed with the same until you finish the ingredients. Finish with the fresh sheets, abundant meatsauce, bechamel and a generous sprinkling of grated Parmesan. Cook the lasagna with béchamel and meat sauce in the hot oven for about 18-20 minutes.