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Lasagne A La Baroque

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Italian Meat 6 Servings

INGREDIENTS

2/3 lb Hot Italian sausages
casings removed thinly
sliced
2 T Crushed Italian hot red
pepper
1 T Anise seeds
1 c Fresh mushrooms, sliced
2 Red-ripe tomatoes
peeled thinly sliced
1 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 t Liquid hot-pepper sauce or
cayenne pepper to taste
1/4 t Fresh ground white pepper
to taste
Freshly grated nutmeg to
taste
1 T 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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