Lasagne a la Baroque
| Yield: | 6 Servings |
| Categories: | Meat |
| 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 |
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