Breakfast Lasagne
Yield
6 servingsPrep
40 minCook
45 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
lasagna noodles
|
*
|
| 1 | pound |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| 6 | tablespoons |
butter, unsalted
|
|
| 6 | tablespoons |
all-purpose flour
|
|
| 3 | cups |
milk
|
|
| ½ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | pinch |
salt
|
*
|
| 2 | tablespoons |
red wine
|
|
| 1 ½ | teaspoons |
tomato paste
|
|
| 1 | tablespoon |
olive oil
|
|
| 4 | cloves |
garlic
|
|
| 1 | pound |
ham
cooked, thinly sliced |
|
| ½ | pound |
gruyere cheese
grated |
|
| ½ | pound |
mozzarella cheese
grated |
|
| ¼ | pound |
Parmesan cheese
freshly grated |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
lasagna noodles
|
*
|
| 453.6 | g |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| 9E+1 | ml |
butter, unsalted
|
|
| 9E+1 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
milk
|
|
| 2.5 | ml |
dry mustard
|
|
| 1.3 | ml |
nutmeg
|
|
| 1 | pinch |
salt
|
*
|
| 3E+1 | ml |
red wine
|
|
| 7.5 | ml |
tomato paste
|
|
| 15 | ml |
olive oil
|
|
| 4 | cloves |
garlic
|
|
| 453.6 | g |
ham
cooked, thinly sliced |
|
| 226.8 | g |
gruyere cheese
grated |
|
| 226.8 | g |
mozzarella cheese
grated |
|
| 113.4 | g |
Parmesan cheese
freshly grated |
|
| 1 | 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.
