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Breakfast Lasagna - not just a dinner item | Print |  E-mail
Written by Larry Aiello   
Breakfast Lasagna

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
2 eggs
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.


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