Lasagna - the world's most perfect food - and now you can have it for breakfast if you stay with us. This is an original recipe from our Asheville, North Carolina Bed & Breakfast.
- 2 cups thinly sliced onions
- 2 cups thinly sliced mushrooms
- 2 cups grated cheese blend (equal amounts of: extra sharp yellow cheddar, aged white cheddar, & Gruyere)
- 2 cups whole milk ricotta cheese
- 1 12 oz. can of diced tomatoes - drained
- 1 package of lasagna noodles
- 1 dozen eggs
- 1/2 cup grated Parmesan cheese
- 1 tbs balsamic vinegar
- 2 tbs fresh tarragon
For Bechamel Sauce:
- 4 tbs butter
- 4 tbs flour
- 2 cups heavy cream or 1/2 and 1/2, or milk - or any combination of these ingredients
- salt, pepper, & Provencal herbs to taste
- Cook the lasagna noodles according to the package instructions - except not for the full amount of time. You don't want them to be fully cooked since they'll cook more once in the oven.
- Caramelize the onions and add a few drops of balsamic vinegar.
- Saute the fresh mushrooms with salt, pepper, & fresh tarragon to taste.
Make the Bechamel Sauce:
- Cook the butter and flour together until all the flour is absorbed. I use a double boiler to avoid burning the mixture.
- Add the seasonings (salt, pepper, Provencal herbs) and cook another 1-2 minutes.
- Add the cream/milk and cook until thickened.
Layer the ingredients into a 9X12 inch lasagna pan in the following order:
Note: It is extremely important that the onions, mushrooms, and tomatoes are free of as much liquid as possible.
- bechamel sauce
- tomatoes (1/2 cup per layer)
- cheese blend
- eggs (4-6 per layer: yolks broken, but not beaten)
For the second layer, use all of the above but substitute mushrooms for onions. Repeat as many of these layers as you can fit in the pan. Top with Parmesan cheese. Bake at 375 for 1 hour.