Breakfast in Bed
Valentine’s Day doesn’t have to be about thoughtful, romantic dinners. Start the day with one of these tasty beginnings.
Breakfast Lasagna Salt and pepper
8 ounces lasagna noodles (about 12) 3 tablespoons olive oil, plus more for tossing and greasing the baking dish 2 pounds bulk breakfast sausage, thawed 1 bunch scallions, whites cut into 1/2-inch pieces and greens thinly sliced 1/2 cup all-purpose fl our 4 cups whole milk 1/2 teaspoon freshly grated nutmeg 2 cups shredded low-fat mozzarella cheese 8 ounces white Cheddar, shredded 1/2 cup grated Parmesan Two 10-ounce packages frozen chopped spinach, thawed and excess liquid squeezed out 1/4 cup fresh parsley leaves, chopped
Bring a large pot of salted water to a boil. Add the noodles, and cook according to the package direc ons. Strain into a colander, and toss with some oil. Drape the noodles over and around the side of the colander to cool.
Meanwhile, heat 3 tablespoons oil in a large nons ck skillet over medium-high heat. Add the sausage and scallion whites, and cook, s rring and breaking the meat up into bite-size pieces (not crumbs), un l the sausage is browned and cooked through, about 8 minutes. Sprinkle the fl our over the cooked sausage, and s r un l it is completely absorbed. Add 2 cups milk, and s r un l it starts to thicken. S r in the remaining 2 cups milk, bring to a simmer and s r un l the sauce is thick enough to coat the back of a spoon, about 2 minutes. S r in 2 teaspoons salt, 1 1/2 teaspoons pepper and the nutmeg. Remove the sauce from the heat, and let cool.
Mix together the mozzarella, Cheddar and Parmesan in a medium bowl.
Oil a 9- by 13-inch baking dish. Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bo om. Arrange 4 slightly overlapping noodles to fully cover the bo om of the dish. Spread 1/3 of the remaining sauce over the noodles. Spread 1/2 the spinach in an even layer. Sprinkle with about 1/3 of the scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/3 of the cheese mixture. Con nue layering with 4 more noodles, 1/2 of the remaining sauce, the remaining spinach, 1/2
February 2017 - 11
of the remaining scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/2 of the remaining cheese. Finish the lasagna with the remaining noodles, sauce and cheese. Cover the top with plas c wrap, and refrigerate overnight. Do the same with the remaining scallion greens.
Preheat the oven to 350 degrees F. Remove the plas c wrap from the baking dish, and cover with foil. Bake un l the cheese is melted and bubbly, about 45 minutes. Uncover the dish, and con nue to bake un l the lasagna is slightly browned, 10 to 15 minutes. Top with the remaining scallions, the parsley and a sprinkle of black pepper. Let sit for at least 15 minutes, then slice and serve.
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