Hello foodie friends! Sheesh it’s been so long since I’ve written a post, that I almost forgot how to do it. I guess I should first start by thanking everyone for their patience while we worked through some growing pains (it’s not as easy to do without Mike Seaver). Make sure that you take a look around at the blog after the post to see some of the new elements. More stuff is being added by the day, so make sure you stick around!
Anyway time for the real reason you’re here: Breakfast Pasta. Admittedly, I’m calling this Brunch Lasagna because it just seems more appropriate. “But Warren, breakfast pasta isn’t a thing.” I KNOW! I was laying in bed thinking about this actual statement and then after spitballing the problem with Holly, we came up with a plan to integrate this amazing creation into society, because PASTA.
WHAT YOU’LL NEED
• 2 cups of
• 6 (I literally just learned about these and they are amazing!)
• 16 oz container of Ricotta
• 1 cup Shredded Cheddar Cheese
• 8 oz cooked crumbled sausage
• 1 1/2 cup cooked hash browns
• 4 eggs, scrambled
• 1/2 cup milk
• Sour Cream and Green Onions for garnishing
Making this lasagna is pretty much like any other lasagna. Start by putting a layer down of your “sauce.” In this case, using the gravy. Then spread a nice layer of Ricotta onto two noodles and place in glass dish. Then put down a layer of sausage. Repeat the steps making a layer for the eggs and hash browns as well.
Because these are oven ready noodles, you’ll want to put down the milk to help add moisture to the dish so it cooks the noodles more efficiently.
Top with the shredded cheddar cheese, and then cover and bake at 375° for 30-35 minutes.
The end dish will leave guests amazed at the idea of breakfast/brunch pasta! Good luck and happy cooking! Let us know if you try the dish or any other crazy ideas you’d like to see us try!