Breakfast Lasagne


6 tablespoons Unsalted Butter
6 tablespoons Flour
3 cups Milk
teaspoon Dry Mustard
teaspoon Nutmeg
1 pch Salt
2 tablespoons Red Wine
teaspoon Tomato Paste
1 tablespoon Olive Oil
4 Cloves Garlic
1 pound Cooked Ham thinly sliced
pound Gruyere Cheese grated
pound Mozarella Cheese grated
pound Parmesan Cheese freshly grated
Fresh Parsley chopped


Prepare noodles according to package directions.
Mix ricotta cheese with eggs. Prepare white sauce: melt butter in medium saucepan, add flour, stirring until smooth. Add milk slowly using whisk. Cook slowly until sauce is smooth and thickened. Add dry mustard, nutmeg, and salt. Stir in wine and 1/2 of the Parmesam cheese.
In small pan, saute garlic in oil. Remove garlic, add oil to sauce. Stir in tomato paste. Layer ingredients into a 13 X 9 X 2 lasagne pan starting with a thin layer of sauce. Next a layer of noodles followed by the ricotta cheese and egg mixture, the ham, the gruyere and the mozzarella cheese. To with sauce and Parmesan cheese. Repeat, starting with noodles, until finished, ending with sauce and Parmesan cheese. Sprinkle with parsley.
Bake at 350 degrees for 35 to 45 minutes in a preheated oven. Let stand for 10 minutes before serving.
NOTES:This is an original recipe created by UPSTAIRS- DOWNSTAIRS caterers in Western New York State several years ago. It won a prize in a Lasagne contest sponsored in the same area in 1984 or thereabouts.




1.0 servings


Thursday, February 11, 2010 - 6:19am



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