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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