| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Meat | 6 | Servings |
INGREDIENTS
| 2/3 | lb | Hot Italian sausages; casings removed; thinly sliced |
| 2 | tb | Crushed Italian hot red pepper |
| 1 | tb | Anise seeds |
| 1 | c | Fresh mushrooms; sliced |
| 2 | md | Red-ripe tomatoes; peeled; thinly sliced |
| 1 | pk | (12-oz) wide green lasagna noodles |
| 1/3 | c | Unsalted butter |
| 1/3 | c | All-purpose flour |
| 2 1/4 | c | Light cream |
| Salt to taste | ||
| 1/4 | ts | Liquid hot-pepper sauce or cayenne pepper; to taste |
| 1/4 | ts | Fresh ground white pepper; to taste |
| Freshly grated nutmeg to taste | ||
| 1 | tb | Unsalted butter |
| 8 | oz | Mozzarella cheese; sliced thin |
| 1/2 | c | Freshly grated Parmesan cheese |
INSTRUCTIONS
Place sausage slices in a heavy skillet & sprinkle with 1-1/2 Tbs crushed red pepper. Cook until sausages are lightly browned; drain off fat & sprinkle with anise seeds, then take out of skillet and set aside. Wipe out skillet. Melt 2 Tbs butter in skillet; add mushrooms & cook until lightly browned and a liquid has evaporated. Add tomatoes, cook just until tomatoes soften & begin to release juice. Set tomato mixture aside. Following package directions, cook lasagne in boiling water just until tender to bite. Meanwhile, prepare cream sauce: heat 1/3 cup butter in skillet until light golden, then stir in flour until well blended. Using a whisk, stir in cream; whisk until sauce is slightly thickened. Season with salt, hot-pepper sauce or cayenne, white pepper and nutmeg. Remove from heat. Drain cooked lasagne well. Preheat oven to 375; generously butter a large, shallow casserole, at least 9x13-inches. Layer ingredients in casserole as follows: drained noodles, sausage slices, mushroom-tomato mixture, more noodles, mozzarella cheese and cream sauce. Repeat layers until all ingredients are used, finishing with cream sauce. Sprinkle with Parmesan cheese and dust with remaining 1/2 tablespoon crushed red pepper. Bake, uncovered, 30 minutes or until bubbly. Makes 6 generous servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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