INGREDIENTS
2 cups breakfast sausage, cooked
3 cups scrambled eggs
15 strips bacon, cooked
Butter
1 pound frozen hash browns
Shredded cheddar cheese
Chives, to garnish

INSTRUCTIONS

Preheat oven to 350°F.

Cook the breakfast sausage and set aside.

Cook scrambled eggs; remove when they are still a bit runny and set aside.

Cook bacon and set aside.

Butter a 9x9 baking pan.

Layer hash browns, breakfast sausage, scrambled eggs, cheese, hash browns, bacon, eggs, cheese and end with hash browns.

Bake until hash browns are done, approximately 30 minutes.

Carefully remove from oven, top with more cheddar cheese, and put it under the broiler until the cheese is bubbly.

Serve with chopped chives as garnish.

Source: https://www.tastemade.com/videos/breakfast-hash-brown-lasagna

Ingredients- Pasta:
12 oz uncooked penne pasta (4 cups)
2 tablespoons olive oil
1 lb extra-lean (at least 90%) ground beef
1 large onion, chopped
4 cloves garlic, finely chopped
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1/2 cup grated Parmesan cheese
3 eggs, beaten

Ingredients- Topping:
1/4 cup butter
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups whole milk
1/2 cup grated Parmesan cheese
1 egg, beaten

Directions:
1. Heat oven to 350°F. Cook and drain pasta as directed on package.

2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, breaking up any lumps with back of wooden spoon. Add onion; cook and stir about 4 minutes or until softened. Add garlic, cinnamon, 1 1/2 teaspoons salt and the pepper; cook 1 minute. Stir in pasta sauce. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.

3. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomato sauce mixture, cooked pasta, 1/2 cup Parmesan cheese and 3 eggs. Spread in baking dish; spread top smooth.

4. In 2-quart saucepan, melt butter over low heat. Stir in flour, 1 teaspoon salt and the nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in 1/2 cup Parmesan cheese. In small bowl, beat 1/2 cup of the hot mixture into beaten egg. Return egg mixture to pan, beating constantly. Pour over top of pasta.

5. Bake 30 to 35 minutes or until top is bubbly and lightly browned in spots. Let stand 15 minutes before serving.

Source: https://www.tablespoon.com/recipes/easy-pastitsio-greek-lasagna/c92073cf-3fbc-45f0-b91d-4b33d24950b5