And, nevertheless, I'm inordinately proud of myself for inventing a gluten free, cow free breakfast lasagna. It's still in the toaster oven, baking away, so I have no idea whether my pride is warranted. But, here I am, posting about it anyway, as if it were already a huge success. If it turns out OK, I may have found a decent GF alternative for strata.
It started with last night's Mexzagna, and about 2.5 leftover De Bolles lasagna noodles. Grab a Pyrex loaf pan... and... start tossing stuff in.
2 to 3 dry GF lasagna noodles
2 to 4 ounces sheep cheese
2 to 4 ounces goat cheese
1 pre-cooked MSG-free, nitrite-free chicken sausage, sliced (about 3 oz.) (e.g., Trader Joe's basil pesto chicken sausage)
1 cup frozen chopped spinach (more or less)
1/2 cup frozen bell peppers (more or less)
1 1/2 cups goat milk (or milk sub of choice)
Salt, pepper, and seasonings of choice
- Oil a loaf-sized glass baking dish, and cover the bottom with 1 lasagna noodle -- plus a few bits of another if the one noodle doesn't cover the bottom of the pan.
- Place half the cheeses, half the sausage, and half the vegies over the first noodle.
- Repeat the layers.
- If you have a few extra bits of lasagna noodle, break them up and tuck them around the edges. (Waste not, want not.)
- Mix the eggs, goat milk, and seasonings together in a bowl, then pour over the stuff in the loaf pan. If the wet stuff doesn't cover the noodles, mix up 1 more egg with 1/2 cup more goat milk and a bit more seasonings.
- Sprinkle paprika or smoked paprika on top if you'd like a splash of color.
- Bake 350 (f) for about an hour.
- For seasonings, I used some onion powder, turmeric, garlic powder, and mushroom seasoning.
- This is something that fits nicely into a toaster oven, so you can have a baked breakfast without overheating your kitchen.