Ingredients: |
Ingredients: 1 1/2 pounds bulk Italian sausage
1 24-ounce carton cottage cheese
4 green onions,finely chopped (1/2 cup)
1/4 cup snipped fresh chives
1/4 cup finely shredded carrot
18 eggs
1/3 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter or margarine
1 14-ounce jar purchased Alfredo pasta sauce
1 teaspoon dried Italian seasoning,crushed
8 oven-ready lasagna noodles
4 cups frozen shredded hash brown potatoes thawed
2 cups shredded mozzarella cheese (8-ounces)
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Directions: |
Directions:1.In a large skillet,cook sausage until browned:drain off fat and set aside. Meanwhile. in a medium bowl.combine cottage cheese,green onions,chives,and carrot:set aside.
2.In a very large bowl,whisk together eggs, milk,salt, and pepper. In a large skillet,melt butter over medium heat:pour in egg mixture.Cook over medium heat,without stirring until mixture begins to set on the bottom and around the edge.Lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist.Immediatly remove from heat.
3.In a small bowl,combine Alfredo sauce and Italian seasoning.Spread 1/2 cup of sauce mixture over bottom of a 3-quart rectangular baking dish.Layer half of the lasagna noodles in dish,overlapping as necessary. Top with half of the remaining sauce,half of the cottage mixture,half of the hash browns,half of the scrambled egg mixture,and half of the sausage mixture.Sprinkle with half of the cheese:repeat layers.Cover dish with plastic wrap.Chill for 8 hours or overnight.
4.Remove from refrigerator:let stand for 30 minutes.Preheat oven to 350ºF.Remove plastic wrap:cover dish with foil.Bake for 45 minutes.Remove foil.Bale for 15 minutes more or until heated through.Let stand for 5 minutes before serving. |
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