Spicy Brunch Lasagna Recipe 465

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SPICY SAUSAGE LASAGNA

A spicy lasagna with both a creamy white sauce and a red sauce.

Provided by Food Network Kitchen

Time 2h20m

Yield 8

Number Of Ingredients 15



Spicy Sausage Lasagna image

Steps:

  • Preheat oven to 350 degrees F. Lightly butter a 9-by 13-inch baking dish.
  • Melt the butter in medium skillet over medium heat. Add the flour and stir with a wooden spoon until lightly toasted, about 2 minutes. Whisk in the milk and bring to a boil while stirring. Add the garlic, reduce the heat to maintain a simmer and continue to cook, whisking occasionally until thick, about 20 minutes. Stir in the nutmeg and 1 teaspoon salt.
  • Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions for al dente. Drain and lay out on a cutting board so they don't stick to each other.
  • Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon until browned and cooked through, about 5 minutes. Add the spinach, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the spinach is dry. Remove from the heat and stir in the basil.
  • Toss the mozzarella and Parmesan together in a small bowl. Remove the garlic from the cream sauce. Cover the bottom of the prepared dish with 3 noodles. Top with 1/4 cup of the cheese mixture, 3/4 cup marinara, 1/2 cup cream sauce and 1/3 of the sausage mixture. Repeat the layers until all the noodles have been used. Top the final sausage layer with the remaining cream sauce, marinara and cheese, making sure the edges of the noodles are covered. Bake until bubbly, about 45 minutes. Let lasagna stand for 10 minutes before slicing. Garnish with more basil if using.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

2 tablespoons unsalted butter, plus more for buttering the dish
1/4 cup all-purpose flour
4 cups milk
3 garlic cloves, smashed
Pinch freshly grated nutmeg
Kosher salt
12 lasagna noodles
2 tablespoons extra-virgin olive oil
12 ounces hot Italian sausage, casings removed
One 10-ounce box frozen spinach, thawed and squeezed dry
1/4 teaspoon crushed red pepper flakes
1 cup lightly packed fresh basil leaves, torn plus more for garnish (optional)
1 cup shredded mozzarella
1/4 cup freshly grated Parmesan
3 cups prepared marinara sauce

SPICY BRUNCH LASAGNA RECIPE - (4.6/5)

Provided by á-174535

Number Of Ingredients 15



Spicy Brunch Lasagna Recipe - (4.6/5) image

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.

1 1/2 pounds bulk Italian sausage
1 (24-ounce) carton cottage cheese
1/2 cup green onions, finely chopped
1/4 cup snipped fresh chives
1/4 cup carrot, finely shredded
18 eggs
1/3 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 (14-ounce) jar alfredo sauce
1 teaspoon dried Italian seasoning, crushed
8 oven-ready lasagna noodles
4 cups frozen shredded hash browns, thawed
2 cups mozzarella cheese, shredded

SPICY BREAKFAST LASAGNA

It's fun to cook something new for family and friends-especially when it gets rave reviews. When I took this dish to our breakfast club at work, people said it really woke up their taste buds!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 16 servings.

Number Of Ingredients 13



Spicy Breakfast Lasagna image

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.

3 cups 4% cottage cheese
1/2 cup minced chives
1/4 cup sliced green onions
18 large eggs
1/3 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 lasagna noodles, cooked and drained
4 cups frozen shredded hash browns, thawed
1 pound bulk pork sausage, cooked and crumbled
8 ounces sliced Monterey Jack cheese with jalapeno peppers
8 ounces sliced Muenster cheese

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

Categories     Breakfast     Brunch

Time 1h10m

Yield 9 servings.

Number Of Ingredients 10



Brunch Lasagna image

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.

6 lasagna noodles
8 large eggs, beaten
1/2 cup whole milk
Butter-flavored cooking spray
2 jars (16 ounces each) Alfredo sauce
3 cups diced fully cooked ham
1/2 cup chopped green pepper
1/4 cup chopped green onions
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese

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



Spicy Lasagna image

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.

1 lb bulk hot Italian sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 (16 ounce) can chopped tomatoes
1 (6 ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
10 ounces lasagna noodles
3 cups cottage cheese
1/2 cup grated parmesan cheese
2 eggs, beaten
2 tablespoons parsley
1/4 teaspoon pepper
16 ounces sliced mozzarella cheese

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



Spicy Brunch Lasagna image

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

1 1/2 lbs bulk Italian sausage
1 (24 ounce) carton cottage cheese
1/2 cup finely chopped green onion
1/4 cup snipped fresh chives
1/4 cup finely shredded carrot
18 eggs
1/3 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 (14 ounce) jar purchased alfredo sauce
1 teaspoon dried Italian seasoning, crushed
8 oven-ready lasagna noodles
4 cups frozen shredded hash browns, thawed
2 cups shredded mozzarella cheese

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



Spicy Brunch Lasagna image

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

1 ½ pounds Johnsonville® Mild Italian Ground Sausage
1 (24 ounce) carton cottage cheese
½ cup finely chopped green onions
¼ cup snipped fresh chives
¼ cup finely shredded carrot
18 large eggs eggs
⅓ cup milk
½ teaspoon salt
½ teaspoon pepper
2 tablespoons butter
14 ounces Classico® Four Cheese Alfredo pasta sauce
1 teaspoon dried Italian seasoning, crushed
8 noodles oven-ready lasagna noodles
4 cups frozen shredded hash browns, thawed
2 cups shredded mozzarella cheese

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