9 uncooked lasagna noodles
1 pound bulk Italian sausage (sweet or hot), cooked and crumbled
12 large eggs, beaten with ½ cup milk, scrambled
1 ½ cup shredded mozzarella cheese, divided
1 ½ cup shredded sharp cheddar cheese, divided
1/3 cup shredded Parmesan cheese
1 tablespoon canola oil
1 medium onion, chopped
1/3 cup flour
3 ½ cups milk
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon hot sauce
Preheat oven to 350 degrees.
After cooking the Italian Sausage, remove it and in the same skillet, add the canola oil and sauté the onions until softened. Add flour and cook over medium heat for 2 minutes.
Whisk in milk, add salt and pepper and continue to cook over medium heat. Bring to a simmer and cook for 2 minutes, remove from heat.
Mix together 1 cup mozzarella, 1 cup cheddar and Parmesan cheese.
In a baking dish (13” x 9”), spray bottom with non-stick cooking spray. Spread ½ cup of milk mixture evenly in pan, evenly space 3 lasagna noodles over sauce. Pour 1 cup sauce over noodles. Evenly spread 1/3 each of sausage, scrambled eggs and mixed cheeses over noodles, repeat layers two more times….noodles, milk, sausage, eggs and cheese, ending with cheese.
Cover with foil and bake for 1 hour. Remove foil and sprinkle with remaining ½ cup mozzarella and cheddar cheeses. Bake for an additional 15 – 20 minutes. Allow to sit and rest for at least 15 minutes before serving.