|Breakfast Lasagna - not just a dinner item||| Print ||
|Written by Larry Aiello|
Big breakfasts in Italy are really not that common. A typical breakfast might consist of a croissant with some coffee.
However, this meal below is great for a Sunday-brunch, Italian-style!
1 packet lasagna noodles
1 pound ricotta cheese
3 cups milk
1/2 tsp dry mustard
6 tbl unsalted butter
6 tbl flour
4 garlic cloves
1/4 tsp nutmeg
1 pinch salt
2 tbl red wine
1/2 lb gruyere cheese, grated
1/2 lb mozarella cheese, grated
1/4 lb parmesan cheese, freshly grated
1 1/2 tsp tomato paste
1 tbl olive oil
1 lb cooked ham, thinly sliced
Fresh parsley, chopped
Prepare the noodles according to package directions. Mix the 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, sauteegarlic 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 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.