| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter |
| 1/3 |
c |
Flour |
| 2 |
c |
Milk |
|
|
Salt to taste |
| 1/4 |
ts |
Hot pepper sauce or ground cayenne pepper (up to 1/2) |
| 1/4 |
ts |
Freshly ground white pepper |
| 1 |
|
Bay leaf |
|
|
Nutmeg to taste |
| 1 |
c |
Grated cheese, old white cheddar or mozzarella as preferred |
| 3/4 |
lb |
Hot Italian sausage meat – casings removed if they come as sausages |
| 1 |
|
Or 2 finely diced hot banana peppers |
| 1 |
tb |
Butter |
| 1 |
pk |
Spinach, trimmed of stems |
|
|
Nutmeg to taste |
| 1 |
c |
Thinly sliced fresh mushrooms |
|
|
Lasagna noodles, cooked |
|
|
Grated parmesan |
INSTRUCTIONS
CHEESE SAUCE
EXTRA FILLING
Melt butter on low heat. With a whisk, gradually add the flour until well
blended. Whisk in the milk until sauce is slightly thickened. Add salt, hot
pepper sauce, white pepper, bay leaf and nutmeg. Cover and continue to cook
on low heat for 30 minutes. Whisk the egg, add 2 tb of milk. Add a couple
of tablespoons of the sauce to the egg mix. This is so you don t scramble
the egg when it is added to the sauce. Add the egg mix to the sauce. Add
the mozzarella or cheddar, reserving an ounce on the side. The sauce should
be thick, but a extra tablespoon of milk may be added at any time to keep
it from going gluey. Remove the bay leaf.
Extra filling: Fry sausage meat and banana peppers till the meat is cooked
and broken into small pieces. Drain the fat and set aside.
Boil spinach briefly. Drain, chop, add nutmeg to taste and set aside. Saut
mushrooms in a small amount of butter, on medium heat, until the liquid has
evaporated. Stir into chopped spinach.
Preheat oven to 350 F. Generously butter Lasagna pan. Build the lasagna -
noodles, sauce, sausage, noodles, spinach, sauce, etc. Sprinkle with
remaining cheese and Parmesan. Bake 30 minutes until bubbly on top.
As a variation, leave the cheese out of the sauce and add it as a separate
layer in the lasagna: mozzarella makes a nice stringy layer in the middle.
Posted to rec.food.recipes by Ian McHaffie <ianmch@inforamp.net> on Jun 24,
1995.
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