Breakfast Lasagna

Sarah Carlson


★★★★★ 2 votes


1 pkg
lasagna noodles
1 lb
ricotta cheese
6 Tbsp
unsalted butter
6 Tbsp
3 c
1/2 tsp
dry mustard
1/4 tsp
2 Tbsp
red wine
1/2 tsp
tomato paste
1 Tbsp
olive oil
cloves garlic
1 lb
cooked ham, thinly sliced
1/2 lb
gruyere cheese, grated
1/2 lb
mozzarella cheese, grated
1/4 lb
parmesan cheese, grated
fresh parsley, minced
salt and pepper to taste


1Prepare noodles according to package directions.
2Mix ricotta cheese with eggs.
3Prepare white sauce: melt butter in medium saucepan, add flour, stirring until smooth. Add milk slowly using whisk.
4Cook slowly until sauce is smooth and thickened. Add dry mustard, nutmeg, and salt.
5Stir in wine and 1/2 of the parmesan cheese.
6In small pan, saute garlic in oil. Remove garlic, add oil to sauce. Stir in tomato paste.
7Layer 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.
8Top with sauce and parmesan cheese. Repeat, starting with noodles, until finished, ending with sauce and parmesan cheese. Sprinkle with parsley. Bake at 350 for 35 to 45 minutes in a preheated oven. Let stand for 10 minutes before serving.

About this Recipe

Course/Dish: Breakfast Casseroles
Other Tag: Quick & Easy