This Breakfast Lasagna has layers of sausage, potatoes, ricotta cheese and lasagna noodles for a hearty, crowd pleasing breakfast casserole! Make and bake right away or prepare and refrigerate overnight for an easy Holiday breakfast.

We love to serve this hearty breakfast casserole for Mothers Day, Easter and Christmas morning. It’s filling and delicious with easy to assemble ingredients.

Ingredients for Breakfast Lasagna –

Lasagna Noodles -(No Boil variety) – you can also boil regular noodles if thats what you have.
Sausage – use mild sausage to keep it family friendly, We also love chicken sausage to help reduce the grease.
Ricotta cheese – full fat or skim.
Frozen Spinach – thawed and drained.
Frozen Diced Hash Brown Potatoes – thawed.
Yellow onion – diced.
Shredded Cheese – mexican blend or a mix of cheddar and jack.
Eggs – large.
Milk – full fat for best results or half and half for an even richer casserole.

How to make this breakfast casserole –

Start by liberally spraying a 9 x 13 baking dish with non stick spray.

PRO-TIP – Gather all your ingredients together before hand so assembly goes quickly.

Heat a large pan over medium high heat. Saute the sausage breaking it up as it browns. Drain all the grease but one tablespoon.

Add the thawed potatoes and diced onion to the sausage. Cook until the hash browns are slightly brown and the onions are soft. Set aside.

In a large bowl whisk the eggs. Add the milk and the salt. Continue to whip until no thick strands remain.
Combine the Ricotta and thawed and drained spinach along with one teaspoon of salt.
Using a ladel, add 3 scoops of egg mixture in the bottom of the casserole dish. Top with lasagna noodles. Breaking if necessary to fit the bottom of the pan.
Spread 1/2 of the ricotta mixture over the noodles.

Next top with 1/2 the hasbrown and sausage mixture and 1 cup of the grated cheese.
Ladel 3 more scoops of the egg mixture over the sausage.

Top with lasagna noodles and remaining sausage and potato mixture.
Top with final layer of lasagna noodles.
Pour remaining egg mixture over the casserole. Press the noodles into the casserole so everything is covered with egg.
Sprinkle remaining cheese on top of lasagna noodles.
Cover with foil and bake at 375 degrees for 50 minutes.
Remove foil and let rest for 10 minutes before slicing.

What to serve with this breakfast casserole –

Fresh Fruit – strawberries, blueberries and raspberries make a wonderful combination.
Top with avocado, sour cream or salsa.
Serve with a Simple Green Salad or Pickled Cucumbers.

How to make Overnight Breakfast Lasagna –

Simply prepare as directed without baking, cover and store in the refrigerator over night. Remove from refrigerator for 20 minutes before baking. Bake according to directions.

How to store and freeze –

store in the refrigerator for up to 4 days.
freeze in individual servings for up to 3 months.

Here are a few more breakfast casseroles we think you will love –

Mexican Casserole – tortillas hold this delicious breakfast casserole together.
Blueberry French Toast Casserole – our most popular breakfast casserole!
Eggs Benedict Casserole – all the flavors you love with half the effort.
Healthy Breakfast Casserole – make this for meal prep breakfast all week long.
Croissant Breakfast Casserole – a real crowd pleaser and so easy to make.

Let’s EAT!

Kathi and Rachel

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