1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until just al dente. Drain and lay flat on a lightly oiled sheet pan to prevent sticking.

2. Heat a large skillet over medium-high heat. Add the breakfast sausage, breaking it into small crumbles. Cook 6–8 minutes until browned and no pink remains. Add the diced onion and cook 2–3 minutes until softened. Drain excess grease and set aside.

3. Whisk together the eggs, milk, a pinch of salt, and pepper. Melt the butter in the skillet over medium-low heat. Pour in the egg mixture and gently stir to create large, soft curds. Remove from heat while slightly wet (they’ll finish cooking in the oven).

4. In a small bowl, stir the ricotta with garlic powder and a small crack of pepper. In another bowl, combine the cheddar and mozzarella.

5. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish. Spread a thin layer of ricotta on the bottom. Layer: 3 noodles → half the sausage → half the eggs → ⅓ of the cheese blend. Repeat with 3 more noodles, remaining sausage, remaining eggs, and another ⅓ cheese. Top with the last 3 noodles, remaining ricotta, and the final ⅓ of cheese.

6. Cover tightly with foil. Bake 30 minutes. Remove foil and bake 15 more minutes until bubbly and lightly golden.

7. Rest 10 minutes before slicing and serving.