Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Eggs	Italian	Cheese, Italian, Meat, Miscellaneo, Pasta	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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" <[email protected]>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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