Many of my favorite new recipes often spark from conversations with my husband. He frequently conjures up a brilliant idea and challenges me to bring it to life, a challenge I always embrace with enthusiasm. We both share a deep love for a leisurely late breakfast, and this exceptional lasagna brilliantly checks all the delicious boxes. Its hearty, cheesy, and savory layers make it an instant hit not just for brunch, but also for a satisfying supper!

• Non-stick cooking spray
• 12 ounces center-cut bacon
• 2 tablespoons olive oil
• 1 pound store-bought or homemade bulk sausage
• 1 shallot, peeled and diced
• 1 package (10 ounce) frozen chopped spinach, thawed and drained
• 1 jar (4 ounce) diced pimentos, drained
• 4 cups grated Cheddar cheese
• 1 1/2 cups grated Gruyère cheese
• 1/4 cup all-purpose flour
• 2 cups whole milk
• Kosher salt and freshly ground black pepper
• 9 oven-ready lasagna noodles
• 6 large eggs, whisked

1. Preheat your oven to 350°F (180°C). Lightly spray a 9-by-13 inch (23-by-33 cm) baking dish with non-stick cooking spray, ensuring all surfaces are covered to prevent sticking.
2. Using kitchen shears, carefully cut the bacon into small, bite-sized pieces. Drop these pieces into a medium saucepan or skillet and cook over medium heat until they are perfectly crispy, which should take about 5 to 7 minutes. Once cooked, remove the bacon and drain it on a paper towel-lined plate. Reserve 1/4 cup (60 ml) of the flavorful bacon drippings in the saucepan or skillet.
3. In a separate medium skillet, warm the olive oil over medium heat. Add the bulk sausage and cook, breaking it up with a wooden spoon, until it is thoroughly browned, approximately 7 to 8 minutes. Remove the cooked sausage from the skillet using a slotted spoon and transfer it to a medium bowl, leaving any rendered fat behind.
4. Add the diced shallots to the skillet containing the sausage drippings. Cook until they have softened slightly, about 2 to 3 minutes, stirring occasionally. Stir in the thawed and drained spinach, along with the diced pimentos, and continue to cook until the mixture is heated through, an additional 2 to 3 minutes. Finally, add the cooked sausage and crispy bacon to the spinach mixture and toss gently to combine all the ingredients.
5. In a large mixing bowl, combine the grated Cheddar and Gruyère cheeses, mixing them thoroughly. Return the saucepan with the reserved bacon drippings to medium heat. Whisk in the all-purpose flour and cook, continuing to whisk, until it turns a light golden brown, which should take about 2 minutes. Gradually add the whole milk, whisking constantly, and continue to cook until the sauce has slightly thickened, about 5 minutes.
6. Remove the saucepan from the heat. Add 3 cups of the grated cheese mixture to the sauce and stir until the cheese has completely melted, about 1 to 2 minutes, creating a smooth, creamy cheese sauce. Season this sauce with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper, adjusting to taste.
7. To assemble the lasagna, spread 3/4 cup (180 ml) of the rich cheese sauce evenly over the bottom of your prepared baking pan. Arrange 3 oven-ready lasagna noodles over the sauce. Top this layer with one-third of the flavorful bacon-sausage mixture, followed by one-quarter of the remaining grated cheeses, and then one-third (approximately a heaping 1/2 cup or 125 ml) of the cheese sauce. Repeat these layers two more times, ensuring that all the top noodles are completely covered with sauce.
8. In a small bowl, add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to the whisked eggs, mixing well. Carefully pour the seasoned whisked eggs evenly over the lasagna layers. Finish by sprinkling the remaining grated cheeses over the top, creating a generous, cheesy crust.
9. Bake the lasagna in the preheated oven for about 45 minutes, or until the top is beautifully golden brown and bubbling, and the egg mixture is fully set. Once baked, remove the lasagna from the oven and let it rest for at least 15 minutes before slicing and serving. This resting period allows the layers to settle and makes for cleaner, more intact servings.

Adapted From

Trisha’s Kitchen

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