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Lasagna with Ham and Gruyere Cheese

  • 1 package lasagne noodles
  • 1 pound ricotta cheese
  • 2 eggs
  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • 3 cups milk
  • 1/2 teaspoon powder mustard
  • 1/4 teaspoon nutmeg
  • Salt to taste
  • 2 tablespoons red wine
  • 1 1/2 teaspoons tomato paste
  • 1 tablespoon olive oil
  • 4 cloves garlic
  • 1 pound cooked ham, finely sliced
  • 1/2 pound Gruyere cheese, grated
  • 1/2 pound Mozzarella cheese, grated
  • 1/4 pound Parmesan cheese, freshly grated
  • Handful fresh parsley, chopped
  

Method

Cook noodles according to package directions. Drain.

Mix ricotta cheese with eggs. Set aside.

White sauce: melt butter in medium saucepan, whisk in flour, whisking until smooth. Add milk slowly continuing to whisk. Cook slowly, whisking, until sauce is smooth and thickened. Whisk in dry mustard, nutmeg, and salt. Stir in wine and half the Parmesan 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 on bottom of pan. Follow this with a layer of noodles then a layer of ricotta cheese and egg mixture, ham, the gruyere and mozzarella. Top with more sauce and a sprinkling of Parmesan cheese. Repeat, starting with noodles,until finished, ending with sauce and Parmesan cheese. Sprinkle parsley into top layer.

Bake in preheated 350°F oven for 35 to 45 minutes. Let stand for 10 minutes before serving.

Serves: 8  -  10

Contributor: pat ciesla

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