Type: entree, pasta, breakfast
Calories: 500 (approximate)
Prep 30 m
Cook 15 m
Ready In 1 hour
- 6 no-cook lasagna noodles
- 4 pieces deli lunch meat
- 1/4 cup diced green onions
- 1/2 onion, diced
- 4 mushrooms
- 4 large eggs
- 2 tbsp butter
- 2 tbsp flour
- 1 cup whole milk
- 1 tsp grated parmesan cheese
- 1/4 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Soak lasagna noodles in warm water for 20 minutes.
- In a small skillet cook onions until soft
- Add in chopped deli lunch meat and cook for a minute or two
- Mix in mushrooms and green onions to finish sauteeing, set aside to cook eggs.
- Make soft scrambled eggs out of the 4 eggs (slow and low cooking, leaving them moist and fluffy).
- Keep a small portion of the mushroom/onion/deli meat mix and empty the rest into the eggs, stirring it all together.
- Set aside to prepare for the cheese sauce.
- Melt butter in a small saucepan and whisk in flour to make a rue.
- Add milk, parmesan cheese, and salt, cook and stir until thickened (approximately 3 minutes or so, don’t heat the pan too high to avoid breaking the rue).
- Remove from heat and add in cheddar cheese, stirring constantly until smooth and cool enough to allow to sit.
- Drain noodles in a paper towel.
- Assemble lasagna by doing the following:
- Spread 3 tablespoons of cheese sauce over bottom of an 8×4 pan.
- Layer with two noodles.
- Add approximately 1/3 of the cheese sauce to the layer (I try and add it above and below the egg layer but that is cook’s choice)
- Add half of the egg and vegetable/meat mixture.
- Lay two more lasagna noodles, along with 1/3 of the cheese
- Lay final two lasagna noodles, top with remaining sauce and then top with the set aside vegetable and deli meat mixture from point 7 above.
- Top with a little bit of cheddar/parmesan to taste
- Bake in the oven until bubbly for 15 minutes, cool before cutting. If you don’t like al dente (soft noodles) you may have to cook slightly longer (also may vary due to cooking conditions).