Garth’s Breakfast Lasagna

Nonstick cooking spray

1 (12-ounce) package center-cut

bacon

2 tablespoons olive oil

1 pound bulk sage-flavored sausage 1 shallot, diced

1 (10-ounce) package frozen

chopped spinach, thawed 1 (4-ounce) jar diced pimentos,

drained

4 cups grated cheddar cheese

1 ½ cups grate Gruyère cheese ¼ 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: Heat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray.

Using kitchen shears, cut the bacon into small pieces, dropping them into a medium saucepot. Cook the bacon over medium heat until crispy, 5-7 minutes. Drain on a paper towel and reserve ¼ cup of the drippings in the pot.

In a medium skillet, heat the oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 7-8 minutes. Remove the sausage with a slotted spoon and transfer to a medium bowl. Add the shallots to the skillet with the sausage drippings and cook for 1-2 minutes, until the shallots soften. Stir in the spinach and pimentos and cook for 2-3 minutes, until heated through. Add the sausage and bacon to the spinach mixture and toss to combine. Set aside.

Mix the cheddar and Gruyère in a large bowl. Return the pot 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 from heat and add 3 cups of the grated cheeses. Stir until the cheese has melted, 1-2 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Spread ¾ cup of the cheese sauce over the bottom of the prepared pan. Layer 3 noodles over the sauce. Top with of the bacon-sausage mixture, ¼ of the remaining grated cheese and (about a heaping ½ cup) of the cheese sauce. Repeat the layers two more times, making sure all the top noodles are covered with the sauce.

Add 1 teaspoon salt and ½ teaspoon pepper to the whisked eggs and pour over the lasagna. Top with the remaining grated cheeses.

Bake for 40-45 minutes, until the cheese is golden brown and bubbling and the eggs are set. Remove from the oven and let rest for at least 15 minutes before serving.

Makes 8 servings

Ben Fink