Recipe - Lasagne A La Baroque

2/3 pound Hot Italian sausages;
casings removed; thinly
cut or sliced up
2 tablespoon Crushed Italian hot red
pepper
1 tablespoon Anise seeds
1 cup Fresh mushrooms; cut or sliced up
2 md Redripe tomatoes;
peeled; thinly cut or sliced up
1 pack (12oz) wide green lasagna
noodles
1/3 cup Unsalted butter
1/3 cup Allpurpose flour
2 One fourth cup Light cream
Salt to taste
One fourth teaspoon Liquid hotpepper sauce or
cayenne pepper; to taste
One fourth teaspoon Fresh ground white pepper;
to taste
Freshly grated nutmeg to
taste
1 tablespoon Unsalted butter
8 ounce Mozzarella cheese; cut or sliced up
thin
One half cup Freshly grated Parmesan
cheese

Place sausage slices in a heavy skillet & sprinkle with 1One half 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,
hotpepper 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 9x13inches. Layer ingredients in casserole as
follows: drained noodles, sausage slices, mushroomtomato 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 One half tablespoon crushed red pepper. Bake,
uncovered, 30 minutes or until bubbly. Makes 6 generous servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.