When the thought of layer upon layer of cheesy, meaty, bacony, ‘gravy-y’, hash browns come to mind, you don’t walk…you run to the kitchen and bring that baby to life asap. And that’s exactly what I did.
Late at night as I’m minding my own business, sometimes lost in dreamland….the strangest things go on inside my head and recipes will simply appear. Out of the blue..boom, a recipe/idea or inspiration, and that’s how this lusciously layered lasagna was born. And what a beautiful baby it turned out to be..mama is proud…lol!
Each layer of parmesan filled hash browns are stuffed with 2 kinds of gooey, melty cheese, sausage, bacon, and a beautiful blanket of heavily peppered country gravy just to remind us all how amazing it is. And trust me…you won’t forget!
Make this on a Sunday morning, brunch, lunch, or even breakfast for dinner and you will be loved just a little extra. 🙂
What you’ll need:
8x8x2″ deep baking dish
sliced fresh mozzarella..I used Formaggio
velveeta..sliced, as many slices as you like.
fully cooked sausage crumbles
1/2 lb. bacon..crispy
1/4 cup grated parmesan
1 packet of country gravy
salt and pepper to taste
1 tsp. butter..melted
In a large bowl combine the hash browns, eggs, grated parmesan, salt and pepper, mix well…
Add a single layer of the hash browns down in the bottom of your pan…
and flatten to make them even…
Make the gravy according to the package instructions (add more pepper if you like)…
Now top it with a layer of the sausage, bacon, velveeta, and gravy…
Continue layering using the mozzarella for the next layer, and finish with the hash browns…pour the butter over the top…
Top with the remaining gravy, spreading it evenly across the top of the hash browns…
Bake at 400 degrees for 25-30 minutes or until the top is golden and it’s bubbly all the way through…
Let it cool…
And serve it up…
Now DIG IN! ~Enjoy! : )
Oh my, this is awesome!
Love your recipes… I do a similar recipe only I make scrambled egg noodles. I take either a half cookie sheet or full depending on whether I want to make an 8×8 breakfast lasagna or a 13×9 pan. I cut a piece of parchment paper that will cover the bottom and enough extra on all four sides so you can fold them to create a higher edge so nothing can run under the parchment paper and then I mix my scrambled eggs. Spray the parchment paper and dump the eggs on the parchment and bake in the oven until set. You can then cut into “lasagna noodles”. I fill with the sausage, bacon, hash browns and cheese and use the gravy like you did. Bake in oven. It is one of my favorite breakfast to fix. I also brown my hash brown before I add them as I think it helps them to keep there texture better. If you try I hope you enjoy
Sondra How do you cut into the lasagne egg Noodle
I wish there was you had a printable version or am I missing it
click on the “print/pf button at the top right of each post, and then check the box that says “remove images” for easy printing. 🙂
There is a print button at the very top, small icon, but it prints out 12 pages, which includes all the picture, which I do not necessarily want, waste of ink and paper!
When you get to the print page.. simply check the box that says “remove images”.. from there you can even remove any text that you don’t need.. hope that helps.. 🙂
What size bag of hash brown’s? This looks delish & I want to make it for Saturday.
Hashbrowns usually come in 2 lb. bags
Can you assemble this ahead time and then freeze ?
I made this recipe for my family this past weekend. Everyone LOVED it!!! I did not use velveta cheese though. I used mild cheddar instead. The hash browns were a little like mashed when it was all done but the didn’t matter. It was delicious.