Ingredients
Directions
Preheat the oven to 350ºF.
Heat a skillet over medium-high heat and brown the sausage, breaking up any large clumps that form.
Drain the sausage on paper towels and reserve.
While the sausage is browning, heat a pot over medium heat and melt the butter in it.
Add the onions and sweat until translucent, then add the flour and whisk to thoroughly combine, ensuring there are no lumps.
Slowly whisk in the milk and nutmeg and simmer, stirring frequently, for about 15 minutes.
To assemble, spray a large baking dish with pan release.
Layer three of the lasagna noodles on the bottom of the dish. Spread 1/3 of the béchamel over the noodles and cover with half of the sausage.
Cover the sausage with three more of the lasagna noodles, top with 1/3 of the béchamel, then the spinach and roasted red peppers.
Cover the vegetables with the remaining three lasagna noodles, the remaining béchamel, the remaining sausage, then the mozzarella.
Pour the whisked eggs over the whole lasagna and bake for about 40 minutes, or until the cheese and eggs are just beginning to brown.
Remove from the oven and allow to rest for about ten minutes before serving.
