BREAKFAST LASAGNE

• 1 pk Lasagne Noodles
• 1 lb Ricotta Cheese
• 2 Eggs
• 6 tb Unsalted Butter
• 6 tb Flour
• 3 c Milk
• 1 /2 ts Dry Mustard
• 1 /4 ts Nutmeg
• 1 pn Salt
• 2 tb Red Wine
• 1 1 /2 ts Tomato Paste
• 1 tb 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

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, 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.

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 Lasagne contest sponsored in the same area in 1984 or

thereabouts.

Recipe By
:
"Joanne L. Schweikj"