This is actually a supper we had, not last night, but Tuesday night. It all started because my husband said, “I wonder if we can make an egg lasagna….”
I’m here to tell you, you can! 😉 And he did. I apologize for not having any pictures of it. The next time I make it, I will take a photo and add it. This is how he created it:
1 box of lasagna noodles
1 package of bacon or roll of ground sausage (I imagine you can also use ham)
a variety of raw vegetables, if desired (we used spinach, onion, green pepper, broccoli and cauliflower)
a variety of shredded cheese
2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
1 quart milk
1/2 teaspoon Montreal Chicken Seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons drippings
Boil one box of lasagna noodles until tender. Rinse and drain in cold water. Set aside.
Fry the bacon or sausage. Crumble. Save the drippings for the sauce. Set aside.
Scramble the eggs. We added spinach to ours while scrambling. Set aside.
Using 2 tablespoons of drippings, fry the onion and stir until transparent. Stir in the flour, cooking over medium low heat for about six minutes, or until the mixture bubbles and turns golden. Stir in milk. Add the seasonings, cook, stirring, until thickened. Set aside.
In a casserole dish, first place a small amount of sauce on the bottom of the dish. Layer lasagna noodles, sauce, scrambled eggs, crumbled bacon or ground sausage, any vegetables of choice and cheeses. Be ample with the sauce and cheese. Once you have your top layer of just lasagna noodles, add the remaining sauce and cover with cheese.
Bake, uncovered, at 350 degrees for 30 minutes.
If you make this for supper at your house, let me know what you think. My husband created this dish, just to see if he can. We all loved it! Do you? Let me know by leaving a comment. 🙂