Breakfast Lasagne Recipe

Breakfast Lasagne Recipe

Ingredients:

1 parsley (fresh); minced

1/4 lb of cheese (Parmesan); freshly shredded

1/2 lb of cheese (mozzarella); shredded

1/2 lb of cheese (gruyere); shredded

1 lb of ham (cooked); sliced thinly

4 cloves of garlic

1 Tbsp of olive oil

1 1/2 tsp of tomato (paste)

2 Tbsps of wine (red)

1 pinch of salt

1/4 tsp of nutmeg

1/2 tsp of mustard (dry)

3 c of milk

6 tsps of flour

6 Tbsps of butter (unsalted)

2 whole eggs

1 lb of cheese (ricotta)

1 package of lasagna

Instructions:

Cook noodles as per package instructions. Combine ricotta and eggs. Ready the sauce (white): melt the butter and add the flour, stir constantly to get a smooth consistency. Slowly whisk in milk. Cook ’till sauce thickens.

Stir the mustard in, salt and nutmeg. Add the wine plus half of cheese Parmesan. Saute the garlic. Remove it and add the oil to the white sauce. Add in the tomato (paste).

Decant tomato sauce at the bottom a baking pan, make sure to just layer thinly. Next layer the noodles then the ricotta-egg mixture. Next layer ham, mozzarella and gruyere. Layer the tomato sauce then butter mixture and then the Parmesan.

Repeat same procedure until you fill the pan to the top, making sure to end with tomato sauce then top with Parmesan. Garnish using parsley. Pop in the oven for forty five minutes, under 350 degrees F until set.