Breakfast Lasagna

Ingredients:

8 ounces lasagna noodles (about 12)

3 tablespoons olive oil,

2 pounds bulk breakfast sausage, thawed

1 bunch scallions, whites cut into 1/2-inch pieces and greens thinly sliced

1/2 cup all-purpose flour

4 cups whole milk

1/2 teaspoon freshly grated nutmeg

2 cups shredded low-fat mozzarella cheese

8 ounces white Cheddar, shredded

1/2 cup grated Parmesan

broccoli, small florets

Instructions:

Cook noodles according to the package directions.
Cook sausage and scallion whites, until the sausage is browned and cooked through, about 8 minutes.
Sprinkle flour over the cooked sausage, and stir until it is completely absorbed.
Add 2 cups milk, and stir until it starts to thicken. Stir in the remaining 2 cups milk, bring to a simmer and stir until the sauce is thick enough to coat the back of a spoon.
Add salt, pepper and cayenne to taste. Remove the sauce from the heat, and let cool.
Mix together the mozzarella, Cheddar and Parmesan in a bowl.
Oil a 9- by 13-inch baking dish. Spread a light layer of sauce over the bottom.
Arrange in layers; noodles, sauce, broccoli, scallion greens and cheese. Continue layering. Cover and refrigerate overnight.
Bake covered at 350 about 45 minutes.
Uncover and continue to bake until the lasagna is slightly browned, 10 to 15 minutes.
Let sit for at least 15 minutes, then slice and serve.