Breakfast Lasagne

Ingredients

1 Pkg. Lasagne Noodles
1 Lb. Ricotta Cheese
2 Eggs
6 Tbsp. Unsalted Butter
6 Tbsp. Flour
3 Cups Milk
1/2 Tsp. Dry Mustard
1/4 Tsp Nutmeg
1 Pinch Salt
2 Tbsp. Red Wine
1 1/2 Tsp. Tomato Paste
1 Tbsp. Olive Oil
4 Cloves Garlic
1 Lb. Cooked Ham – thinly sliced
1/2 Lb. Gruyere Cheese – grated
1/2 Lb. Mozarella Cheese – grated
1/4 Lb. Parmesan Cheese – freshly grated
Fresh Parsley – chopped

How to prepare

Prepare noodles according to package directions.Mix ricotta cheese with eggs. Prepare whitesauce: melt butter in medium saucepan, addflour, stirring until smooth. Add milk slowlyusing whisk. Cook slowly until sauce is smoothand 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

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