Breakfast Lasagne

Breakfast lasagne is exactly the Sunday brunch dish it sounds like: the familiar layered lasagne construction, but built around ham, gruyere, and a creamy bechamel instead of red sauce and ground beef. Think of it as a croque monsieur casserole or a very extravagant ham and cheese sandwich that feeds eight.

The bechamel is the key. A classic butter and flour roux whisked smooth with milk gets seasoned with dry mustard and nutmeg, the two spices that make a white sauce taste French rather than bland. A splash of red wine and a spoonful of tomato paste give it that faint pink tinge and the depth that keeps it interesting. Half the parmesan stirred in thickens the sauce and adds salty richness.

The infused oil trick is worth noting. Sauteeing the garlic in olive oil and then discarding the garlic cloves is a gentle way to get garlic flavor without raw bite or scorched bits. That flavored oil goes straight into the sauce.

Let the finished lasagne rest ten minutes after baking. Slicing it hot means a slumped pile of cheese and noodles. Resting lets the bechamel set and gives you clean squares on the plate.

Chef Tips

• Use thinly sliced deli ham or good leftover holiday ham. Chunky cubes do not layer cleanly and make slicing tricky.
• Grate the cheese fresh from blocks. Pre-shredded gruyere is rare but if you find it, the starch coating keeps it from melting smoothly.
• If the bechamel seems too thick when pouring, whisk in a splash of warm milk. It should flow like heavy cream, not gravy.
• Cook the noodles a minute shy of al dente. They finish softening in the oven, and fully-cooked noodles become mushy after 45 minutes of baking.

Variations

• Swap the ham for crumbled cooked bacon or Canadian bacon for a smokier breakfast lasagne.
• Fold a pound of sauteed spinach, squeezed dry, between the cheese layers for a Florentine twist.
• Add a layer of sliced ripe tomatoes under the top layer of sauce for a fresh, acidic contrast to the rich cheeses.