Breakfast Lasagna

Recipe Ingredients

1		Lasagna noodles
1 lb	454g / 16oz	Ricotta cheese
2		Eggs
6 tablespoons	90ml	Unsalted butter
6 tablespoons	90ml	Flour
3 cups	711ml	Milk
1/2 teaspoon	2.5ml	Dry mustard
1/4 teaspoon	1.3ml	Nutmeg
1		Salt
2 tablespoons	30ml	Red wine
1 1/2 teaspoons	7.5ml	Tomato paste
1 tablespoon	15ml	Olive oil
4		Garlic
1 lb	454g / 16oz	Cooked ham - thinly sliced
1/2 lb	227g / 8oz	Gruyere cheese - grated
1/2 lb	227g / 8oz	Mozarella cheese - grated
1/4 lb	113g / 4oz	Parmesan cheese - freshly grated
		Fresh parsley - chopped

Recipe Instructions

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, sauteegarlic in oil. Remove garlic, add oil to sauce. Stir in tomato paste. Layer ingredients into a 13 X 9 X 2 lasagna 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 350F 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 Lasagna contest sponsored in the same area in 1984 or thereabouts.

Source:
Mario Batali

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