Title: Breakfast lasagne
 Categories: Cheese, Italian, Meat, Miscellaneo, Pasta
      Yield: 1 Servings
 
      1 pk Lasagne Noodles
      1 lb Ricotta Cheese
      2    Eggs
      6 tb Unsalted Butter
      6 tb Flour
      3 c  Milk
    1/2 ts Dry Mustard
    1/4 ts Nutmeg
      1 pn Salt
      2 tb Red Wine
  1 1/2 ts Tomato Paste
      1 tb Olive Oil
      4    Cloves Garlic
      1 lb Cooked Ham -- thinly sliced
    1/2 lb Gruyere Cheese -- grated
    1/2 lb Mozarella Cheese -- grated
    1/4 lb 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 1/2 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.