Spicy Brunch Lasagna

1 pound Jimmy Dean Sage Sausage or equivalent
12 ounce Ricotta Cheese
1/4 cup chopped green onion
2 T chopped chive
9 eggs
2 T milk
1/4 t salt
1/4 t black pepper
2 T butter
7 ounces Alfredo sauce (Bertolli) maybe a little more
1/2 t Italian seasoning
4 no boil lasagna noodles
2 cups frozen hash browns
1 cup shredded mozzarella cheese
Sliced green onion for garnish optional

1. Remove hash browns to thaw

2. In a large skillet cook sausage till brown.  Drain fat and set aside.

3. In a bowl whisk together eggs, milk, salt, and pepper.  Cook over low heat, without stirring, until mixture begins to set on the bottom and around edges. Using a spatula lift and fold the partially cooked egg-mixture so that the uncooked portion flows underneath.  Continue cooking over low heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist.  Immediately remove from heat.

4. In a small bowl stir together the Alfredo sauce and Italian seasoning.

Assemble

1. Spread 1/2 cup of the sauce on the bottom of your 2 qt casserole.
Layer half of your lasagna noodles in the dish, overlapping as needed.
Top with half of the sauce mixture, half of the ricotta mixture, half of the hash browns, half of the egg mixture, and half of the sausage mixture.  Sprinkle with half of your cheese.

Repeat from lasagna noodles.

Cover tightly with plastic wrap and refrigerate for 8 hours or over night.

2.  Before baking, let stand for 30 minutes at room temperature.  Preheat oven to 350.

3. Remove plastic wrap and cover with foil.  Bake for 45 minutes.  Remove foil and bake for another 15 minutes.

Garnish with green onions and serve.

This recipe was found in Potluck Magazine.  I changed the cottage cheese to ricotta!

Managiare bene!

Beth