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Breakfast Lasagne

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Submitted by wilbow

YIELD

6 servings

PREP

40 min

COOK

45 min

READY

100 min

Ingredients

1 1
PACKAGE PACKAGE LASAGNA NOODLES *
1 453.6
POUND G RICOTTA CHEESE
2 2
LARGE LARGE EGGS
6 90
TABLESPOONS ML BUTTER, UNSALTED
6 90
TABLESPOONS ML ALL-PURPOSE FLOUR
3 710
CUPS ML MILK
½ 2.5
TEASPOON ML DRY MUSTARD
¼ 1.3
TEASPOON ML NUTMEG
1 1
PINCH PINCH SALT *
2 30
TABLESPOONS ML RED WINE
1 ½ 7.5
TEASPOONS ML TOMATO PASTE
1 15
TABLESPOON ML OLIVE OIL
4 4
CLOVES CLOVES GARLIC
1 453.6
POUND G HAM
cooked, thinly sliced
½ 226.8
POUND G GRUYERE CHEESE
grated
½ 226.8
POUND G MOZZARELLA CHEESE
grated
¼ 113.4
POUND G PARMESAN CHEESE
freshly grated
1 1
X X PARSLEY LEAVES
fresh, chopped *

Directions

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 ½ of the Parmesam cheese.

In small pan, sauté 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℉ (180℃) F for 35 to 45 minutes in a preheated oven.

Let stand for 10 minutes before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 661g (23.3 oz)
Amount per Serving
Calories 1274 57% from fat
 % Daily Value *
Total Fat 81g 124%
Saturated Fat 46g 232%
Trans Fat 0g
Cholesterol 407mg 136%
Sodium 2433mg 101%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 5%
Sugars g
Protein 180g
Vitamin A 50% Vitamin C 6%
Calcium 183% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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