Lasagna Egg Sandwich!!

Top it with an egg and call it brunch!

Lasagna Egg Sandwich can’t be beat!

It’s a little messy to eat, but I love a great lasagna and when you add an egg on top and eat it as a sandwich… I’m in brunch heaven!


For Bolognese Sauce:

  • 2 pounds 90/10 ground beef
  • 2 tablespoon avocado oil
  • 1 tablespoon olive oil
  • 6-8 cloves garlic, minced
  • 1 medium red onion, diced
  • 2-28 oz cans whole peeled tomatoes (I used Cento)
  • 1-6 oz can tomato paste (Cento)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt (add more to taste)
  • 1 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup dry red wine

For Lasagna:

  • Lasagna noodles
  • 16 oz. shredded Mozzarella
  • 3/4 cup grated Parmesan cheese
  • Fresh parsley or basil is optional


For Bolognese Sauce:

  • In a large stock pot, heat avocado oil and olive oil on medium high heat. Add in ground meat to browned (fully cooked).
  • After meat is browned, add in minced garlic and cook until a light brown color.
  • While stirring, add in onions until it is softened (about 3-4 minutes).
  • De-glaze pot with 1/2 cup of red wine (I used a Cabernet Sauvignon). Stir until the alcohol is evaporated.
  • Mix in both cans of tomatoes and tomato paste.
  • Add in dry basil, oregano, red pepper flakes, salt.
  • Stir well and then lower heat to allow the sauce to simmer.
  • Needs about 1 to 1 1/2 hours for moisture to evaporate.
  • Taste sauce and possibly add more tomato paste or some lemon juice to enhance the acidity flavor.

For Lasagna:

  • Boil lasagna noodles according to directions, but I recommend making it al dente, because after the lasagna is baked, the noodles do get a little softer (if needed, since there are the ones that can be baked and not cooked in advance).
  • Preheat oven to 375F degrees.
  • In a casserole dish, place a thin layer of bolognese sauce on the bottom.
  • Place three long strips of lasagna pasta long ways across the casserole dish.

  • Layer on top of the pasta with a thick layer of bolognese (around 1 to 1/2 cups).
  • Divide the Mozzarella into thirds and sprinkle one of the thirds on top of the bolognese.
  • Sprinkle 1/4 cup of grated Parmesan cheese on top.

  • Repeat the above steps two more times, by layering on top lasagna pasta and cheeses.
  • Use a foil to cover the lasagna, but before doing so, brush the foil surface to be facing down on the cheese with a layer of avocado or olive oil (this step prevents the cheese from sticking to the foil when it needs to removed).
  • Bake the lasagna for 25 minutes with the foil covered, then remove the foil and continue to bake for another 25 minutes. I did set my casserole dish on top of a jelly roll pan to catch any overflow from the bubbling cheese while the lasagna was baking. It definitely saved me from having to clean my oven!

  • Once the lasagna is removed from the oven, let it rest for 15-20 minutes before cutting into it.
  • While lasagna is cooling, toast the bread with some butter spread on top. I used sour dough, but any bread will be amazing with the lasagna! And while the bread is toasting, make the sunny side up egg!
  • Assemble by cutting a square piece from the lasagna and layer it on the bread, then topped by the egg. Don’t forget some pepper on the egg and fresh basil or parsley.

Enjoy the yolk porn!!





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