Recipe - Breakfast Lasagne

1 pack Lasagne Noodles
1 pound Ricotta Cheese
2 Eggs
6 tablespoon Unsalted Butter
6 tablespoon Flour
3 cup Milk
One half teaspoon Dry Mustard
One fourth teaspoon Nutmeg
1 pn Salt
2 tablespoon Red Wine
1 One half teaspoon Tomato Paste
1 tablespoon Olive Oil
4 Cloves Garlic
1 pound Cooked Ham thinly cut or sliced up
One half pound Gruyere Cheese grated
One half pound Mozarella Cheese grated
One fourth pound 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 One half 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" SCHWEIKJ@FREDONIA.BITNET

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini