1 package lasagne noodles
1 lb ricotta cheese
2 eggs
6 tbsp unsalted butter
6 tbsp flour
3 cup milk
1/2 tsp dry mustard
1/4 tsp nutmeg
1 pinch salt
2 tbsp red wine
1 1/2 tsp tomato paste
1 tbsp 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
1 grated
1 fresh parsley -- chopped
Directions
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.
Recipe By : "Joanne L. Schweikj"
Servings: 1 servings
Breakfast Lasagne Recipe brought to you by Recipe Ideas
Categories: Breakfast; Italian; Pasta
The History of Recipes
Historians have tracked the existence of recipes back into distant history, in fact as far back into history as ancient Egypt, and possibly even further. Interesting though that maybe, sadly, these old records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts are a few clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals were separated into starters, main meal and desserts, a very modern way of dining. He also tells us how the cooks of his times used a wide range of spices and herbs, including a few that will be familiar to modern chefs such as thyme, fennel and dill. As our culinary historical trip moves to more modern times there are some books which date from the 1300s ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they have no connection with the indian curry that we all know today, but rather recipes for the types of meals prepared by the chefs of the nobility of that time. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the East, including spices such as parsley and basil. These new spices and herbs was responsible for an explosion in books on cookery, the majority of which still exist in private collections. By the arrival of the twentieth century, recipe publications are greatly in demand mostly due to increased literacy, more spare time and disposable income. |
We hope you enjoy this Breakfast Lasagne recipe.
