Holiday Breakfast Lasagna

Ingredients

1 box no boil lasagna pasta

1 lb. country sausage

1 green pepper, finely chopped

1 small onion, minced

3 cups fresh spinach leaves

1 quart half and half

1 cup grated cheddar cheese

2 cups grated mozzarella

8 eggs

1 tsp. salt

1/2 tsp. pepper

1/4 cup all-purpose flour

2 Tbsp. butter

Directions

Brown sausage, peppers & onions in a saute pan.Once browned & vegetables are tender remove and set aside. Keeping fat in pan and add 2 Tbsp. butter. Sprinkle flour and whisk cooking for 1 minute.Whisk in 2 cups of the half and half continue to cook until sauce bubbles and thickens; add more half and halfif needed. Stir in salt & pepper. Set aside.

Add 1/4 cup of the half and half to the eggs and soft scramble. Salt & Pepper to taste

Spray 9x13 baking pan with non stick coating. Coat bottom of pan with 1 cup of the white sauce. Cover bottom with pasta sheets. Layer sausage & vegetables and sprinkle of 1/3 mozzarella cheese, and then add 1/3 of the scrambled eggs.Top with another layer of pasta sheets and repeat the steps two more times. Add last layer of pasta. Top with sauce and cheddar cheese.

Refrigerate overnight or bake immediately.

Bake covered at 350 degrees for 30 minutes until bubbly - remove alumiunum foil and bake uncovered 10 minutes. Remove from oven and let cool for 5 minutes. Serve and enjoy!