Sausage Gravy Breakfast Lasagna is the ultimate comfort food mash-up, combining layers of tender lasagna noodles, creamy sausage gravy, hearty spinach, and three kinds of melted cheese for a breakfast (or brunch!) that feels indulgent and satisfying. Perfect for weekends, holidays, or feeding a crowd, this make-ahead dish offers all the hearty flavors you love about a traditional breakfast with the cozy appeal of a baked lasagna. Whether you’re hosting brunch or simply want to enjoy a special breakfast at home, this recipe delivers a flavorful, cheesy, and filling meal that everyone will rave about.
Why You’ll Love This Sausage Gravy Breakfast Lasagna
This recipe takes the best parts of breakfast—savory sausage, creamy gravy, and melted cheese—and layers them into a comforting baked dish. It’s ideal for meal prepping since you can assemble it the night before and bake it in the morning. The blend of mozzarella, Cheddar, and Parmesan gives it a gooey, cheesy finish, while the spinach adds a fresh pop of flavor. If you want a breakfast that feels like a treat but comes together easily, this lasagna is for you.
Ingredients
Kosher salt and freshly ground black pepper, adjusted to taste
8 ounces lasagna noodles (about 12 sheets)
3 tablespoons olive oil, plus extra for greasing the pan and tossing the noodles
2 pounds bulk breakfast sausage, thawed
1 bunch scallions, whites chopped (1/2-inch pieces), greens thinly sliced
1/2 cup all-purpose flour
4 cups whole milk
1/2 teaspoon freshly grated nutmeg
2 cups shredded low-fat mozzarella cheese
8 ounces shredded white Cheddar cheese
1/2 cup grated Parmesan cheese
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh parsley leaves
Step-by-Step: How to Make Sausage Gravy Breakfast Lasagna
Cook the noodles – Bring a large pot of salted water to a rolling boil and cook the lasagna noodles according to package directions. Drain, toss with olive oil, and drape over a colander to cool.
Make the sausage gravy – Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add sausage and scallion whites, breaking sausage into bite-sized pieces. Cook until browned (about 8 minutes). Sprinkle with flour, stir to absorb, then gradually add 2 cups milk. Once thickened, add the remaining milk, along with salt, pepper, and nutmeg. Simmer until the sauce coats the back of a spoon, then remove from heat.
Combine cheeses – In a medium bowl, mix mozzarella, Cheddar, and Parmesan until well blended.
Assemble the lasagna – Grease a 9×13-inch baking dish. Spread a thin layer of sauce on the bottom. Add 4 noodles, followed by 1/3 of the sauce, half of the spinach, 1/3 of the scallion greens, and 1/3 of the cheese mixture. Repeat the layers with the remaining noodles, sauce, spinach, scallions, and cheese, finishing with a top layer of sauce and cheese.
Refrigerate – Cover with plastic wrap and refrigerate overnight for deeper flavor and better texture.
Bake – Preheat oven to 350°F. Remove plastic, cover with foil, and bake for 45 minutes. Remove the foil for the last 10–15 minutes to achieve a golden, bubbly top.
Finish & serve – Top with remaining scallion greens, parsley, and a sprinkle of black pepper. Let rest 15 minutes before slicing.
Helpful Tips
Drain the spinach well: Squeeze out as much moisture as possible to keep the lasagna from becoming watery.
Achieve a golden, bubbly top: Remove the foil during the last 10–15 minutes of baking for a perfectly browned finish.
Make-ahead magic: Assemble the lasagna the night before for an easier morning and enhanced flavor.
Substitutions and Variations
Vegetarian version: Use plant-based sausage or sautéed mushrooms instead of meat.
Cheese lovers: Add a layer of ricotta for extra creaminess.
Add some heat: Use spicy breakfast sausage or a pinch of red pepper flakes for a bolder flavor.
Veggie boost: Mix in sautéed bell peppers or mushrooms for added texture and nutrition.
Storage Instructions
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap tightly in foil and freeze for up to 2 months.
Reheat: Warm in the oven at 350°F until heated through, or microwave individual slices for quick serving.
Nutritional Information
(Per serving – approx. 10 servings)
Calories: ~420
Protein: 25g
Fat: 24g
Carbohydrates: 28g
Fiber: 3g
Calcium: 30% DV
Serving Suggestions
Pair with fresh fruit salad for a lighter balance.
Add buttery biscuits or toast points on the side.
Serve with freshly brewed coffee or mimosas for a perfect brunch spread.
Frequently Asked Questions About Sausage Gravy Breakfast Lasagna
Can I make this ahead of time?
Absolutely! Assemble the lasagna the night before and refrigerate. Bake fresh in the morning for best results.
Can I use fresh spinach instead of frozen?
Yes, simply sauté fresh spinach until wilted and squeeze out any excess liquid before layering.
What if I don’t have white Cheddar?
Regular Cheddar or Monterey Jack makes an excellent substitute.
Can I use oven-ready noodles?
Yes, but slightly reduce the sauce to prevent excess moisture.
How do I prevent a watery lasagna?
Be sure to squeeze the spinach well and allow the sauce to thicken before layering.
Conclusion
Thank you for joining me in making this Sausage Gravy Breakfast Lasagna—a warm, hearty, and flavor-packed dish that’s perfect for sharing with family and friends. I love how simple yet indulgent this recipe is, combining creamy sausage gravy with cheesy layers for a truly memorable breakfast experience. Whether you’re making it for a weekend brunch or meal-prepping for the week, I hope this recipe brings as much joy to your table as it has to mine. Happy cooking, and thank you for being part of our food-loving community!
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Sausage Gravy Breakfast Lasagna
- Total Time: 9 hours 30 minutes
- Yield: 10 servings 1x
Description
Sausage Gravy Breakfast Lasagna is a hearty make-ahead dish with layers of lasagna noodles, creamy sausage gravy, spinach, and three cheeses. Perfect for brunch, holidays, or feeding a crowd.
Ingredients
Kosher salt and freshly ground black pepper, to taste
8 ounces lasagna noodles (about 12 sheets)
3 tablespoons olive oil, plus extra for greasing and tossing noodles
2 pounds bulk breakfast sausage, thawed
1 bunch scallions, whites chopped (1/2-inch pieces), greens thinly sliced
1/2 cup all-purpose flour
4 cups whole milk
1/2 teaspoon freshly grated nutmeg
2 cups shredded low-fat mozzarella cheese
8 ounces shredded white Cheddar cheese
1/2 cup grated Parmesan cheese
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh parsley leaves
Instructions
Cook the noodles – Bring a large pot of salted water to a rolling boil and cook the lasagna noodles according to package directions. Drain, toss with olive oil, and drape over a colander to cool.
Make the sausage gravy – Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add sausage and scallion whites, breaking sausage into bite-sized pieces. Cook until browned (about 8 minutes). Sprinkle with flour, stir to absorb, then gradually add 2 cups milk. Once thickened, add the remaining milk, along with salt, pepper, and nutmeg. Simmer until the sauce coats the back of a spoon, then remove from heat.
Combine cheeses – In a medium bowl, mix mozzarella, Cheddar, and Parmesan until well blended.
Assemble the lasagna – Grease a 9×13-inch baking dish. Spread a thin layer of sauce on the bottom. Add 4 noodles, followed by 1/3 of the sauce, half of the spinach, 1/3 of the scallion greens, and 1/3 of the cheese mixture. Repeat the layers with the remaining noodles, sauce, spinach, scallions, and cheese, finishing with a top layer of sauce and cheese.
Refrigerate – Cover with plastic wrap and refrigerate overnight for deeper flavor and better texture.
Bake – Preheat oven to 350°F. Remove plastic, cover with foil, and bake for 45 minutes. Remove the foil for the last 10–15 minutes to achieve a golden, bubbly top.
Finish & serve – Top with remaining scallion greens, parsley, and a sprinkle of black pepper. Let rest 15 minutes before slicing.
Notes
Drain spinach thoroughly to avoid excess moisture.
Remove foil during the last 10–15 minutes for a golden, bubbly top.
Add red pepper flakes or use spicy sausage for a flavorful kick.
Assemble the lasagna the night before for an easier morning.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 1 slice (about 1/10 of recipe)
- Calories: ~420
- Sugar: ~6g
- Carbohydrates: ~28g
- Protein: ~25g