breakfast lasagna

Yesterday, I held my 5th annual Craft Party. This time around, I only provided three craft options and asked the attendees to provide crafts they wanted to share too.

Just as only one of my three crafts sold out while the other two went nearly or completely untouched – some of the guest crafts were very popular and others only had one or two that were made. But, it’s all good – everyone had a great time crafting, eating, drinking, and socializing.

I made two egg dishes, a sweet crêpe option, muffins, and, as promised, the Frosted Pumpkin Cookies.

The first recipe I’ll be sharing is a fun breakfast or brunch lasagna.

Breakfast White Lasagna

• 1 pound ground Italian sausage
• 24 ounces cottage cheese
• 1/2 cup finely chopped green onions (white and green parts)
• 1/3 cup shredded yellow or green zucchini
• 18 eggs
• 1/3 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons unsalted butter
• 14 – ounce jar purchased Alfredo sauce
• 1 teaspoon Herbs de Provence
• 10 to 12 oven-ready (no-boil) lasagna noodles
• 4 cups frozen shredded hash browns, thawed
• 2 cups shredded mozzarella cheese

In a large skillet, cook sausage until browned. Drain off fat; set aside.

Meanwhile, in a medium bowl; combine cottage cheese, green onions, and zucchini; set aside.

In another large bowl, whisk together eggs, milk, salt, and pepper.

In a large skillet, melt butter over medium heat.

Pour in the egg mixture. Cook over medium heat. Do not stir until the eggs begin to set on the bottom and around the edges. With a spatula, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue moving the eggs and cooking over medium heat for 2 to 3 minutes or until the egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat and set aside.

In a small bowl, combine the Alfredo sauce and Herbs de Provence. Spread 1/2 cup of the sauce over the bottom of a 3-quart rectangular baking dish.

Place one layer of lasagna noodles in the dish, breaking noodles to fit, as necessary.

Top with half of the remaining  Alfredo sauce, half of the cottage cheese mixture, half of the hash browns, half of the scrambled eggs, and half of the sausage. Sprinkle with 1 cup of cheese.

Repeat layers, ending with the cheese.

Cover dish tightly with plastic wrap. Refrigerate overnight.

Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Preheat the oven to 350 degrees. Remove plastic wrap and cover the dish with foil. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions.

Serves 16 to 20