This Breakfast Lasagna is a delicious way to start your day. With layers of pancakes, eggs, sausage, and maple béchamel, breakfast has never tasted so good.
3/4poundbreakfast sausagecooked & drained
1cupcheddar cheesefinely shredded
1/4teaspoonfreshly grated nutmeg
2tablespoons + 1 teaspoonbaking powder
Cook sausage and set aside.
Prepare and scramble eggs, set aside
Prepare the béchamel sauce by melting the butter over medium heat in a small sauce pan. Once melted add in flour and cook until it is a light golden color, about 5 minutes.
While you are doing this, heat the milk and maple syrup in a bowl until the mixture is hot. Once flour and butter are ready whisk in the milk mixture and whisk until smooth. Bring to a soft boil, then reduce heat to low and cook for 10 minutes, stirring until thickened then remove from heat. Season with salt and nutmeg and set aside until ready to use.
Preheat oven to 375 degrees.
Make pancakes by sifting together the flour, baking powder, salt and sugar in a large bowl. Add in the milk, eggs and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat and pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides and set aside until ready to assemble the lasagna.
In a 9x13 pan add 3/4 cup of the béchamel to the bottom of the pan.
Layer pancakes, it might make it easier to fit the pan if your cut them into squares, I do this. My kids eat the scraps or I save them for the next morning.
Add scrambled eggs, sausage, and then pour 1 cup of the béchamel over the sausage. Add another layer of pancakes on top of the sausage, pour 1 cups of béchamel over the pancakes, top with 1 cup finely shredded cheddar cheese, and add remaining béchamel sauce, about 1/4 cup.
Cover with foil and bake about 15-20 minutes until cheese is melted. Serve immediately. Enjoy!
Maple Béchamel from New Hope Mills Pancake recipe from AllRecipes.com