Breakfast Lasagna

Course : Italian
Serves: 1
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1 package lasagna noodles
1 pound ricotta cheese
2 large eggs
6 tablespoons unsalted butter
6 tablespoons flour
3 cups milk
1/2 teaspoon dry mustard
1/4 teaspoon nutmeg
1 dash salt
2 tablespoons red wine
1 1/2 teaspoons tomato paste
1 tablespoon olive oil
4 cloves garlic
1 pound cooked ham -- thinly sliced
1/2 pound gruyere cheese -- grated
1/2 pound mozarella cheese -- grated
1/4 pound parmesan cheese -- freshly grated
1 bunch fresh parsley -- chopped

Preparation / 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 1/2 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 lasagna 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 350F 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 Lasagna contest sponsored in the same area in 1984 or thereabouts.

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