Easter brunch lasagna is 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. From Sarah Larson of La Farge Wisconsin.

Ingredients

1/2 cup butter

1/3 cup 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

Method 

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.

Spread a fourth of the white sauce in a greased 13-in. x 9-in. x 2-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.

Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.