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Рецепт Lasagne A La Baroque
by Global Cookbook

Lasagne A La Baroque
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Ингредиенты

  • 2/3 lb Warm Italian sausages, casings removed, thinly sliced
  • 2 Tbsp. Crushed Italian warm red pepper
  • 1 Tbsp. Anise seeds
  • 1 c. Fresh mushrooms, sliced
  • 2 med Red-ripe tomatoes, peeled, thinly sliced
  • 1 pkt (12-ounce) 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 tsp Liquid warm-pepper sauce or possibly cayenne pepper, to taste
  • 1/4 tsp Fresh grnd white pepper, to taste Freshly grated nutmeg to taste
  • 1 Tbsp. Unsalted butter
  • 8 ounce Mozzarella cheese, sliced thin
  • 1/2 c. Freshly grated Parmesan cheese

Инструкции

  1. Place sausage slices in a heavy skillet & sprinkle with 1-1/2 Tbs crushed red pepper. Cook till sausages are lightly browned; drain off fat & sprinkle with anise seeds, then take out of skillet and set aside. Wipe out skillet. Heat 2 Tbs butter in skillet; add in mushrooms & cook till lightly browned and a liquid has evaporated. Add in tomatoes, cook just till tomatoes soften & begin to release juice. Set tomato mix aside. Following package directions, cook lasagne in boiling water just till tender to bite. Meanwhile, prepare cream sauce: heat 1/3 c. butter in skillet till light golden brown, then stir in flour till well blended. Using a whisk, stir in cream; whisk till sauce is slightly thickened. Season with salt, warm-pepper sauce or possibly cayenne, white pepper and nutmeg. Remove from heat.
  2. Drain cooked lasagne well. Preheat oven to 375; generously butter a large, shallow casserole, at least 9x13-inches. Layer ingredients in casserole as follows: liquid removed noodles, sausage slices, mushroom-tomato mix, more noodles, mozzarella cheese and cream sauce. Repeat layers till all ingredients are used, finishing with cream sauce. Sprinkle with Parmesan cheese and dust with remaining 1/2 Tbsp. crushed red pepper. Bake, uncovered, 30 min or possibly till bubbly.
  3. Makes 6 generous servings.