Garth Brooks’ Favorite Breakfast Lasagna

[Honoria]

Garth Brooks’ Favorite Breakfast Lasagna




8 TO 10 SERVINGS


PREP TIME

1HOUR HOUR 30MINUTES MINUTES


COOK TIME

45MINUTES MINUTES


TOTAL TIME

2HOURS HOURS 30MINUTES MINUTES


Ingredients


▢Non-stick cooking spray

▢12 ounces center-cut bacon

▢2 tablespoons olive oil

▢1 pound store-bought or homemade bulk sausage

▢1 shallot peeled and diced

▢1 package (10 ounce) frozen chopped spinach thawed and drained

▢1 jar (4 ounce) diced pimentos drained

▢4 cups grated Cheddar cheese

▢1 1/2 cups grated Gruyère cheese

▢1/4 cup all-purpose flour

▢2 cups whole milk

▢Kosher salt and freshly ground black pepper

▢9 oven-ready lasagna noodles

▢6 large eggs whisked


Instructions

Preheat oven to 350°F (180°C). Spray a 9-by-13 inch (23-by-33 cm) baking dish with cooking spray.


Using kitchen shears, cut bacon into small pieces, dropping them into a medium saucepan or skillet.

Cook over medium heat until crispy, 5 to 7 minutes. Drain on a paper towel, and reserve 1/4 cup (60 ml) of the drippings in the saucepan or skillet.


In a medium skillet over medium heat, warm the oil. Add sausage and cook, breaking it up with a wooden spoon, until browned, 7 to 8 minutes. Remove sausage with a slotted spoon and transfer to a medium bowl.


Add the shallots to the skillet with the sausage drippings and cook until softened a bit, 2 to 3 minutes. Stir in the spinach and pimentos and cook until heated through, 2 to 3 minutes more. Add sausage and bacon to the spinach mixture and toss to combine.

In a large bowl, mix the Cheddar and Gruyère. Return the saucepan with the bacon drippings to medium heat. Whisk in the flour and cook, whisking, until slightly browned, about 2 minutes. Add the milk and continue whisking until slightly thickened, about 5 minutes.


Remove saucepan from heat and add 3 cups of the grated cheeses. Stir until the cheese has melted, 1 to 2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.


Spread 3/4 cup (180 ml) of the cheese sauce over the bottom of the prepared pan. Layer 3 noodles over the sauce. Top with one-third of the bacon sausage mixture, one-quarter of the remaining grated cheeses, and one-third (about a heaping 1/2 cup (125 ml)) of the cheese sauce. Repeat the layers two more times, making sure all the top noodles are covered with sauce.


Add 1/2 teaspoon salt and 1/2 teaspoon pepper to the whisked eggs and pour over the lasagna. Top with the remaining grated cheeses.


Bake until the cheese is golden brown and bubbling and the eggs are set, about 45 minutes. Remove from the oven and let rest for at least 15 minutes before serving.

This is best served as soon as it’s cooked however, to save yourself some time in the morning, go ahead and prepare the filling so that when you get up, you just need to assemble the lasagna and pop it in the oven.

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