No eggs?

Do you want anything else in it? It can go sweet with fruit or savory with things like onions (grilled or caramelized, or just sautéed to shed the water), tomatoes (grilled and cut small), mushrooms (cookted way down to get rid of water and rubberiness, and increase flavor), etc. All kinds of things, anything you might find in an omelette can be good.

Inventive lasagna works best when the ingredients are already cooked. You also have to be really good at eliminating the natural water in ingredients or you'll end up with what my mother would call "pudjing", i.e., tasty slop. So if you're layering with potatoes standing for the pasta, you can slice them longways, skin on, and roast or fry them but don't let them get soft. Consider planks of big zucchini as well, trying to rid them of water. Or roast potato chunks to nice and toasty, and use real no-boil lasagna sheets.

For fruit, either cook them some, or dot them in after baking. You can use the juice shed in grilling or baking the fruit in making your sauce. Berries don't have as much leakage, though they can melt. Blueberries are easy and work well, but so do grilled peaches, or poached pears. You can come sweet fruits, but space them out to keep the lasagna from getting too sweet. They go well enough with grilled onions, but not so much tomatoes or sweet peppers.

Meat or sausage should be cut small, as you would in regular lasagna. Big enough to bite into, but small enough to mingle with the rest.

An alternative to a cheese sauce would be sausage/meat gravy. Either would start with a white sauce base (or bechamel). Remember, cheeses like cheddar break really easily. Try adding a spoon of sodium citrate, or American cheese (which has sodium citrate in it) to help with that.

You can also put scrambled eggs in, in place of ricotta. They should actually be on the wet side, and maybe with some milk in to make them custardy.

You can just make a casserole with the ingredients you listed, but the above is my way of making a lasagna. Control the moisture, make a bunch of yummy ingredients, make a thick sauce that a spoon will just about stand in, and layer it all together, topped with melty cheese. Any kind of deep casserole or lasagna at 375F for about 45 minutes. Pull out before it gets too brown and let it cool to set. Rewarm from chilly at same temperature and time. If it's going to be served right after the first bake, at least give it 15 minutes out of the oven to settle and meld, and be prepared for it to be a bit soft and drippy.

Most of all, don't get frazzled and have fun!

By 'lasagna' do you just mean a layered breakfast casserole? If so, look at breakfast stratas or casseroles specifically. Most can be prepared the night before (some need to be) and the range of ingredients is broad. My family has a favorite that is made for all large family get-togethers and holidays - Tahoe Brunch. It is a bread, onion, mushroom, sausage and cheese layered dish with a rich egg custard poured over it and always prepared the night before.

https://blythesblog.com/recipe/tahoe-brunch-casserole

^As gardengal posted, my thought goes to a breakfast strata. Also, the Tahoe Brunch she mentioned has been a favorite for years. This is the recipe I‘ve used from The California Heritage Cookbook. It’s a Christmas morning tradition. Easy to add potatoes, if desired.

Tahoe Brunch
(Prepare 24 hours in advance)

12 slices white bread, crusts removed
3 T. butter, room temp
1/2 cup butter (1 stick)
1/2 lb. mushrooms, sliced
2 cups chopped yellow onion
1/2 cup chopped red bell pepper
Salt and pepper to taste
1 1/2 lbs. sweet Italian sausage (or combination of hot and sweet)
1 10-oz. pkg. frozen spinach, thawed, squeezed dry
3/4 lb. sharp Cheddar cheese, grated (see Note below)
5 eggs
2 1/2 cups milk
1 T. Dijon mustard
1 tsp. dry mustard
1 tsp. ground nutmeg
2 T. chopped Italian parsley

Butter the bread with the softened butter and set aside. In a 10- or 12-inch skillet, melt the 1/2 cup butter. Add the mushrooms, onions and bell pepper; saute over medium heat for 5 to 8 minutes until tender. Season to taste with salt and pepper and set aside. Cook the sausage and cut into bite size pieces. In the prepared casserole dish, layer 1/2 of the bread, mushroom mixture, spinach, sausage and cheese. Repeat the layers, ending with the cheese. In a medium bowl whisk the eggs, milk, both mustards, nutmeg, 1 tsp. salt and 1/2 tsp. pepper. Pour over the sausage and cheese casserole. Cover casserole and chill overnight. Bring to room temp before baking.

When ready to bake, sprinkle the parsley evenly over the top of casserole and bake, uncovered, in preheated 350 oven for 1 hour or until bubbly. Serve immediately.

Note: This is also tasty with Trader Joe’s Unexpected Cheddar Cheese.

She didn't mention eggs which would change the recommendations a great deal, but she didn't answer my inquiry as to if she meant to leave them out.

I'm interested in the idea of putting fresh parsley on top and then baking it in a hot oven for an hour. Doesn't it get frazzled and lose its flavour? Usually I'd expect it to be added after cooking.

given

My mind went to stratas also, specifically an everything bagel bacon egg and chesse one a friend makes.

mrsjack - Curious, by lasagna do you literally mean pasta sheets or just s layered casserole?

The "oilychick" typo gave me my first laugh of the day. 😂

floral, I skip the parsley. It is really only a garnish and to omit it does not alter the dish at all.

I top with more shredded cheese about midway through the bake.

FWIW, I got this from a caterer long ago.

Master Recipe for a Strata (AKA Tahoe Brunch or Savory Bread Pudding)

You can invent any combination of ingredients for the filling, according to your taste, or according to what leftovers you have in the refrigerator (or choose from the ones listed below). Make it simple or complex, homey or elegant. The best part is that the whole thing can be assembled the day before, and refrigerated until you're eady to bake it. This makes a 2 quart casserole or a 9X13 baking dish or 8 individual (8-ounce) baking dishes

The Bread:

9 ounces, or 12 thick slices (about 3/4-inch thick)

Crust may be on or trimmed off - as you prefer

Any interesting bread will do: egg, sourdough, olive, wheat, etc.

Bread should be slightly stale OR may be sliced and baked at 300 degrees until lightly browned - about 15 minutes to oven-dry

The Custard:

3 cups milk (or cream, sour cream or creme fraiche - or combination)

6 whole eggs OR 3 whole eggs and 6 egg yolks

Salt, pepper

Fresh or dried herbs

Pinch, nutmeg (if cheese is used in filling)

1 tablespoon Dijon mustard - if desired

OPTIONAL: an additional 1/4-1/2 cup, liquid such as wine or flavorful broth, whichever compliments the recipe

The Filling:

Choose any combination of the following (or other) filling ingredients:

Onions - up to 2 cups, thin sliced or chopped - sauteed until soft Garlic - up to 4 cloves, sauteed with onions (or may be roasted)

Mushrooms - up to 1 1/2 pounds, sliced and sauteed

Cheese - up to 1 pound, grated - may be mixture of more than one kind Bacon - up to 8 slices, cooked and crumbled

Ham or cooked sausage - up to 1 1/2 pounds, sliced or chopped OR corned beef, pastrami, cooked seafood, cooked poultry or meat

The Method:

Generously butter a 2-quart ovenproof casserole, or a 9X13 baking dish, or 8 individual oven-proof dishes. Preheat the oven to 325 degrees.

Slice the bread into thick (about 3/4") slices. (If oven drying, place slices on a cookie sheet, in a 300 degree oven until lightly browned, as directed above, and allow to cool.)

Butter the bread slices on one side, and cut each into 4 quarters.

Arrange half the bread in the bottom of the baking dish.

Sprinkle one half of the filling ingredients of your choice over the bread.

Arrange the remaining bread over the first half of the filling ingredients, then top with the remaining filling ingredients. (Note: If you are using cheese, end the layering with a cheese layer, for attractive presentation.)

Whisk the custard ingredients together in a mixing bowl, and pour custard mixture over the bread and filling layers in the baking dish. Allow to stand for at least 30 minutes to allow custard to soak into the bread.

NOTE: Mixture may be baked immediately (after 30 minutes standing), or may be refrigerated for several hours or overnight before baking.

Bake at 325 degrees for 40 to 50 minutes (10 minutes less for individual baking dishes) or until puffed and golden (a knife, inserted near the center of the casserole should come out clean).

Allow the finished strata to stand for 15-20 minutes before serving.

Garnish with fresh chopped parsley. Serve hot - or at room temperature.

I follow the 'modernist' way of cooking....use what you have on hand and substitute freely whatever makes sense. If parsley is free in the garden this time of year, garnish to the table for a bit of 'fresh'. Or under a layer while baking.

I did not know 'breakfast lasagna' was a thing.

A google image search came up with 100+ recipes. Makes sense to me! I bookmarked a recipe we would like. Not so much my family, siblings, etc.

You do need to consider your friends and families palates.

We need much more 'food value' vegetables.

So this one i bookmarked for the future....with some adjustments, i will make at some point. Special occasion. link...Southern Breakfast Lasagna

Parsley as a garnish I get. But not added to the top before baking. Surely it browns and shrivels? And tastes of nothing?

Actually, good fresh parsley, especially flat leaf, holds its flavor rather well, whether dried crisp on top, or baked in soft. My worry would be if it were too strong. Dried parsley is much more mild and gives a nice undertone.

Regarding the parsley, I actually can’t recall ever adding it before baking. I add it right before serving but have forgotten plenty of times!

Sleevendog the recipe for Southern Lasagna sounds delicious. I am copying it.