| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Barbara1 |
1 |
servings |
INGREDIENTS
| 8 |
|
Lasagna noodles; (8 to 10) |
| 1 |
pk |
Knorr's hollandaise sauce; (.9oz) |
| 12 |
|
Eggs; diced (12 to 14) |
| 1 |
c |
Diced onion |
| 1 |
c |
Diced green pepper |
| 1/2 |
tb |
Dried Italian seasoning |
| 1/2 |
ts |
Salt |
| 1 |
pk |
Johnsonville fresh Italian sausage |
| 1 |
|
Container ricotta cheese; (18 oz) |
| 3 |
c |
Shredded mozzarella cheese |
INSTRUCTIONS
Prepare lasagna noodles as instructed. Place on greased saran wrap for
later use. Remove sausage from casing, brown, drain and reserve.
Prepare hollandaise as directed. Keep warm for use. Whip eggs until
frothy, season with salt and mix in Italian seasoning. In 12-inch
skillet, heat a small amount of oil and saute onions and peppers
until onions are soft. Add eggs, scramble and remove from heat when
creamy and still under done. Mix cheeses and small amount of parsley.
In a 3-quart casserole dish, coat bottom of dish with a thin layer of
hollandaise sauce. On top of sauce, add layers in the following
order: noodles, egg mixture, cooked sausage, hollandaise sauce and
cheese mixture. This will make two layers, top with remaining
hollandaise sauce. Bake at 375 degrees for an hour.
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