Free Recipe Lasagne a la Baroque
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Lasagne a la Baroque Recipe
2/3 lb Hot Italian sausages;
-casings removed; thinly
-sliced
2 tb Crushed Italian hot red
-pepper
1 tb Anise seeds
1 c Fresh mushrooms; sliced
2 md Red-ripe tomatoes;
-peeled; thinly sliced
1 pk (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 ts Liquid hot-pepper sauce or
-cayenne pepper; to taste
1/4 ts Fresh ground white pepper;
-to taste
Freshly grated nutmeg to
-taste
1 tb Unsalted butter
8 oz Mozzarella cheese; sliced
-thin
1/2 c Freshly grated Parmesan
-cheese
Lasagne a la Baroque Preparation
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 9×13-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, .
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