Lasagne a la baroque
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | pounds | Hot Italian sausages; casings removed; thinly sliced |
| 2 | tablespoons | Crushed Italian hot red pepper |
| 1 | tablespoon | Anise seeds |
| 1 | cup | Fresh mushrooms; sliced |
| 2 | mediums | Red-ripe tomatoes; peeled; thinly sliced |
| 1 | pack | (12-oz) wide green lasagna noodles |
| ⅓ | cup | Unsalted butter |
| ⅓ | cup | All-purpose flour |
| 2¼ | cup | Light cream |
| Salt to taste | ||
| ¼ | teaspoon | Liquid hot-pepper sauce or cayenne pepper; to taste |
| ¼ | teaspoon | Fresh ground white pepper; to taste |
| Freshly grated nutmeg to taste | ||
| 1 | tablespoon | Unsalted butter |
| 8 | ounces | Mozzarella cheese; sliced thin |
| ½ | cup | Freshly grated Parmesan cheese |
Directions
Place sausage slices in a heavy skillet & sprinkle with 1-½ 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 ⅓ 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 ½ 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, .