Lasagna with pork sausage filling for breakfast

Ingredients:

• 240 g lasagna sheets (about 12 pcs.)
• 3 tbsp olive oil + extra for greasing the pan
• 0.9 kg raw pork sausage without casings
• 1 bunch green onions, white parts cut into 1 cm pieces, green parts thinly sliced
• 0.5 cups flour
• 4 cups whole milk
• 0.5 tsp. grated nutmeg
• 2 tbsp. grated mozzarella
• 240 g white cheddar, grated
• 0.5 tbsp. grated parmesan
• 2 packages of frozen chopped spinach (300g each), thawed and squeeze out excess liquid
• 1/4 cup parsley leaves, chopped

Preparation:

1. Fill a large saucepan with water, add salt, and bring to a boil. Add the lasagna and cook according to package directions. Drain in a colander and add a little olive oil. Hang the noodles over the sides of the colander to cool.
2. Meanwhile, heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the sausage and white parts of the green onions and cook, stirring and breaking up the sausage into pieces (do not crumble it), until browned and cooked through, about 8 minutes. Sprinkle the cooked sausage with flour and stir until completely absorbed. Add 2 cups milk and stir until the mixture begins to thicken. Add the remaining 2 cups milk, bring to a simmer, and stir until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper, and nutmeg. Remove the sauce from the heat and let it cool.
3. In a bowl, combine mozzarella, cheddar and Parmesan.
4. Grease a 9 x 13-inch baking dish with olive oil. Spread about 4 tablespoons of the sauce (excluding any large chunks of ground meat) in the bottom. Arrange 4 lasagna noodles on top, slightly overlapping them to completely cover the bottom of the dish. Spread 1/3 of the sauce over the noodles. Then layer half of the spinach in an even layer. Sprinkle with about 1/3 of the green onions, 1/4 teaspoon of salt, a little pepper, and 1/3 of the cheese mixture. Then layer with 4 more lasagna noodles, half of the remaining sauce, the remaining spinach, half of the remaining green onions, 1/4 teaspoon of salt, a little pepper, and half of the remaining cheese. Finish layering the lasagna with the remaining noodles, sauce, and cheese. Cover with plastic wrap and refrigerate overnight. Add the remaining green onions.
5. Preheat oven to 350°F (175°C). Remove the plastic wrap from the lasagna pan and cover with foil. Bake until the cheese is melted and bubbly, about 45 minutes. Then remove the foil and continue baking until the lasagna is golden brown, 10-15 minutes. Top with the remaining green onions, parsley, and black pepper. Let rest for 15 minutes, then slice and serve.