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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Ham, broccoli and hard-cooked eggs are terrific together in this unique brunch lasagna. I came up with the recipe for a family gathering. Muffins and fresh fruit are all I add to nicely round out the meal. -Sarah Larson, La Farge, Wisconsin Ingredients:
1/2 cup butter |
1/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
dash white pepper |
3 cups milk |
1/4 cup finely chopped green onions |
1 teaspoon lemon juice |
1/4 teaspoon hot pepper sauce |
9 lasagna noodles, cooked and drained |
2 cups diced fully cooked ham |
1 package (16 ounces) frozen chopped broccoli, thawed |
1/2 cup grated parmesan cheese |
3 cups (12 ounces) shredded cheddar cheese |
4 hard-cooked eggs, finely chopped |
Directions:
1. In a heavy saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the onions, lemon juice and hot pepper sauce.
2. Spread a fourth of the white sauce in a greased 13-in. x 9-in. baking dish. Layer with three noodles, half of the ham and broccoli, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese, half of the eggs and a fourth of the white sauce. Repeat layers. Top with the remaining noodles, white sauce and cheeses.
3. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
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