Recipe By Linda Neal proprietor of Inn On Town Creek
Serving Size 10 or 12 Preparation Time 1hr
1 pkg Lasagna Noodles
1 lb Ricotta Cheese ( I some times use a little cottage cheese and add a little plain yogurt to it if I don’t have enough ricotta cheese)
6 tb Unsalted Butter
6 tb Flour
3 c Milk
½ ts Dry Mustard
¼ ts Nutmeg
1 pn Salt
2 tb Red Wine
1 ½ ts Tomato Paste
I adjust the spices. I usually add heaping spoon full
1 tb Olive Oil
4 Cloves Garlic 1 lb Cooked Ham – thinly sliced ( use precooked Sausage in it if you don’t have the ham or for a change. )
½ lb Gruyere Cheese -- grated
½ lb Mozzarella Cheese -- grated
¼ lb Parmesan Cheese – freshly grated
Fresh Parsley -- chopped
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 ½ of the Parmesan cheese.
In a small pan, sauté garlic in oil. Remove garlic, add oil to sauce. Stir in tomato paste. Layer ingredients into a 13 X 9 X 2 lasagna 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. Top 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.
This also freezes beautifully.
Grits at Inn On Town Creek
2 cups regular grits or the yellow corn grits
1 ½ qts. water
1 tsp. salt
¼ lbs. butter
4 eggs slightly beaten
½ cup milk
12oz. white sharp cheddar cheese grated
I also add ½ to 1 lb. of cooked sausage crumbled and drained well on paper towels.
salt and pepper to taste
pinch of thyme to taste
pinch crushed red pepper to taste
½ cup shredded sharp yellow cheddar cheese grated to sprinkle on the grits for garnish
Bring water to boil and slowly add grits stirring and salt. Cook 25 to 30 minutes
over low heat stirring often to prevent burning. May have to add
more water as you cook. Last 5 mins. Add garlic, stir in beaten eggs.
Then add the remaining ingredients and place in a greased 2 quart casserole.
Bring to room temperature and bake at 325 or 350 for 45 to 50 minutes. Stir it
occassionally. Can top with chopped fresh chives or the grated sharp yellow
MORE RECIPES TO FOLLOW!
Inn On Town Creek
445 E. Valley Street
Abingdon, Virginia 24210-3417
Inn On Town Creek
PO Box 1745
Abingdon, VA 24212
ATTN: Linda Neal