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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, cook sausage, breaking it into pieces, until browned. Drain; set aside. Meanwhile, in a medium bowl, combine cottage cheese, green onions, chives and carrot; set aside.
In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in the egg mixture. Cook over medium heat, without stirring, until the mixture begins to set on the bottom and around the edges. Lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until the egg mixture is cooked through but is still glossy and moist. Immediately remove from the heat.
In a small bowl, combine Alfredo sauce and Italian seasoning. Spread about 1/2 cup of the sauce over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half the cottage cheese mixture, half the hash browns, half the egg and half the sausage mixture. Sprinkle with half the cheese. Repeat layers.
Cover the dish tightly with plastic wrap. Refrigerate for 8 hours or overnight.
Remove from the refrigerator and let stand at room temperature for 30 minutes before baking. Preheat oven to 350°F. Remove plastic wrap and cover dish with foil. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions.