Recipes and Cooking Spicy Brunch Lasagna 3.9 (46) 5 Reviews This make-ahead egg casserole features lasagna noodles, Alfredo sauce and hash brown potatoes, making it great for brunch or a simple dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 40 mins Chill Time: 8 hrs Bake Time: 1 hrs Stand Time: 30 mins Total Time: 10 hrs 10 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 ½ pound bulk Italian sausage 1 24 ounce carton cottage cheese ½ cup finely chopped green onions ¼ cup snipped fresh chives ¼ cup finely shredded carrot 18 eggs ⅓ cup milk ½ teaspoon salt ½ teaspoon pepper 2 tablespoon butter 1 14 ounce jar purchased Alfredo sauce 1 teaspoon dried Italian seasoning, crushed 8 oven-ready lasagna noodles 4 cup frozen shredded hash browns, thawed 2 cup shredded mozzarella cheese Directions In a large skillet, cook sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside. 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 edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat. In a small bowl, combine the Alfredo sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers. Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight. Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions. Make-Ahead Tip Prepare as directed. Cover dish tightly with plastic wrap. Refrigerate for at least 8 hours or overnight. Rate it Print Nutrition Facts (per serving) 455 Calories 30g Fat 20g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 455 % Daily Value * Total Fat 30g 38% Saturated Fat 13g 65% Cholesterol 312mg 104% Sodium 900mg 39% Total Carbohydrate 20g 7% Total Sugars 3g Protein 26g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.