Grits Lasagna Food

BREAKFAST LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat a 9x13-inch baking dish with olive oil; set aside.
• In a large skillet over medium heat, warm 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add a pinch chili flakes and sausage and cook, stirring occasionally to break into pieces, until sausage is cooked through and browned.
• Add 2 tablespoons butter to the skillet to melt, then stir in the flour until completely combined. Stir in chicken stock and milk, increase heat to bring to a boil, and cook until thickened, about 5 minutes. Season to taste with salt and pepper, then remove from heat and set aside to cool.
• Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, to scramble. Remove from heat and set aside.
• To assemble lasagna, spoon 1/2 cup gravy, without sausage pieces, into the bottom of the baking dish and spread to coat. Place 4 lasagna noodles over the bottom of the pan, then top with half of the eggs, half of the spinach, 1/3 of the sausage gravy, 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/3 of the hashbrowns. Repeat with another layer of noodles, the remaining eggs, remaining spinach, sausage gravy, 1/2 cup shredded cheddar and 1/2 cup shredded mozzarella. Top final layer of noodles with remaining sauce, cheeses and hash browns.
• Cover and bake 30 minutes, the uncover and bake 10 minutes more. Let rest 10 minutes before slicing. Garnish with chopped chives to serve.

SAUSAGE-GRITS LASAGNA

Steps:

• In medium saucepan, bring water to a boil, add grits, and cook until thickened, about 5 to 7 minutes. Spread grits into 2 (13 by 9 by 2-inch) baking pans. Let cool.
• Preheat the oven to 350 degrees F.
• In medium skillet, cook onion and bell pepper in olive oil, until tender. Set aside. In medium skillet, cook sausage until cooked through. Add onion and bell pepper and combine thoroughly. Add spaghetti sauce to sausage mixture. Over low heat, simmer for 15 minutes.
• Cut grits horizontally into 2 (13 by 9-inch) rectangles. Place 1 rectangle in bottom of a 13 by 9-inch casserole dish; add 1/2 sausage mixture, then dollop 1/2 of sour cream over sausage mixture, top with 1/2 of mozzarella cheese. Repeat layers.
• Cook for 40 to 45 minutes. Let stand for 10 minutes before serving.

SAUSAGE & GRITS LASAGNA

Steps:

• Preheat the oven to 425°F. Coat a 9x13, broiler-safe, deep baking dish with nonstick cooking spray.
• In a large pot, bring 12 cups of water to a boil. Slowly whisk in stoneground grits. Reduce the heat and allow to simmer, stirring often. Simmer for 20-25 minutes, until liquid has absorbed and the grits are tender. Remove from heat and stir in parsley.
• In a large skillet, over medium heat, thoroughly brown the sausage, for 6-8 minutes. Once cooked, remove sausage from the skillet and transfer it to a paper towel-lined plate.
• In the same skillet, add olive oil, onions, and bell peppers. Cook, stirring occasionally, until vegetables are tender, approximately 10 minutes. Stir in garlic, fennel, and red pepper flakes. Cook for 1 minute. Add wine and simmer until thickened, approximately 4-6 minutes. Add tomatoes and return cooked sausage to skillet, combine well with existing ingredients.
• Spread half the grits across the bottom of the baking dish. Evenly layer the sausage mixture on top of grits, and sprinkle with 1 cup of the grated provolone cheese. Top with remaining grits, and then layer with remaining provolone cheese.
• Bake until heated throughout, approximately 15 minutes. Switch oven to broil mode. Broil 6 inches from the heat source, until golden brown, approximately 4 minutes.
• Sprinkle with basil, and serve.