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, .

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