Breakfast lasagna

Adapted from: http://www.tablespoon.com/recipes/breakfast-lasagna/45f932a9-98e0-4cb4-bfb0-3489b1a83de6

Serves: 8

1 lb. lasagna noodles
8 eggs
1 c. mozzarella
1 c. cheddar
1 c. crumbled blue cheese
1 c. ricotta

Sauce Builder:

3 Tbsp. margarine
3 Tbsp. flour
3 Tbsp. Crushed red pepper flakes
2 c. milk
1 lb. ground breakfast sausage
1 onion
1 (14 oz) can diced tomatoes

Directions:

1. Brown the ground sausage and remove from the skillet. In the same skillet pan, cook the onions to lightly brown. Add in the margarine and flour and stir well, cooking for about 2 minutes. Whisk in the milk and bring to a simmer. Remove from the heat and add the sausage back into skillet. Strain the diced tomatoes and stir into the sauce.

2. Cook the noodles in a pot of salt boiling water until tender.

3. In a small glass bowl, crack and whisk two eggs. Prepare a frying pan to cook the eggs that is the same size as your round baking dishes.

4. In a glass baking dish, start with a thin layer of sauce, following by the first layer of noodles, then some more sauce and all three cheeses. Cook the first egg round for only a few minutes without flipping until it has just barely set on top. Transfer the egg to the top of the noodles then repeat with another layer of everything.

5. Top with a final pasta layer and a little more cheese and sauce and bake at 400°F for about 15 minutes.