Garth’s Breakfast Lasagna

1 (12-ounce) package bacon

2 tablespoons olive oil

1 pound sage flavored sausage

1 shallot, diced

1 (10-ounce) package frozen chopped spinach, thawed

1 (4-ounce) jar 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

Salt and black pepper

9 no cook lasagna noodles

6 large eggs, whisked

Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray. Using kitchen shears, cut the bacon into small pieces, dropping them into a medium saucepot. Cook the bacon over medium heat until crispy, 5 to 7 minutes. Drain on a paper towel, and reserve 1/4 cup of the drippings in the pot. In a medium skillet, heat the oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 7 to 8 minutes. Remove the sausage with a slotted spoon and transfer to a medium bowl. Add the shallots to the skillet with the sausage drippings and cook for 1 to 2 minutes, until the shallots soften a bit. Stir in the spinach and pimentos and cook for 2 to 3 minutes, until heated through. Add the sausage and bacon to the spinach mixture and toss to combine. Set aside. Mix the cheddar and Gruyère in a large bowl. Return the pot with the bacon drippings to medium heat. Whisk in the flour and cook, whisking, until slightly browned, about 2 minutes. Add the milk and continue whisking until slightly thickened, about 5 minutes. Remove the pan from the heat and add 3 cups of the grated cheeses. Stir until the cheese has melted, 1 to 2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Spread 3/4 cup of the cheese sauce over the bottom of the prepared pan. Layer 3 noodles over the sauce. Top with one-third of the bacon sausage mixture, one-quarter of the remaining grated cheeses, and one-third (about a heaping 1/2 cup) of the cheese sauce. Repeat the layers two more times, making sure all the top noodles are covered with the sauce. Add 1 teaspoon salt and 1/2 teaspoon pepper to the whisked eggs and pour over the lasagna. Top with the remaining grated cheeses. Bake for 40 to 45 minutes, until the cheese is golden brown and bubbling and the eggs are set. Remove from the oven and let rest for at least 15 minutes before serving. Trisha’s Tips: I use sage-flavored sausage for Garth, but change things up by trying spicy or maple-flavored sausage.