Shelly's Recipe

BREAKFAST LASAGNA III

Category: Breakfast Casseroles

8 Lasagna noodles; (8 to 10)
1 (.9oz) pkg hollandaise sauce mix
12 Eggs; diced
1 cup each diced onion and green pepper
1/2 tbsp dried Italian seasoning and salt
1 lb fresh sweet Italian sausage
1 (18 oz) container ricotta cheese;
3 cup Shredded mozzarella cheese

Prepare lasagna noodles as instructed. Place on greased saran wrap for later use. Remove sausage from casing, brown, drain and reserve.

Prepare hollandaise as directed. Keep warm for use. Whip eggs until frothy, season with salt and mix in Italian seasoning. In 12-inch skillet, heat a small amount of oil and saute onions and peppers until onions are soft. Add eggs, scramble and remove from heat when creamy and still under done. Mix cheeses and small amount of parsley.

In a 3-quart casserole dish, coat bottom of dish with a thin layer of hollandaise sauce. On top of sauce, add layers in the following order: noodles, egg mixture, cooked sausage, hollandaise sauce and cheese mixture. This will make two layers, top with remaining hollandaise sauce. Bake at 375 for an hour.