How to make it

  • In heavy skillet cook sausage over moderate heat stirring and breaking up until cooked.
  • Transfer with a slotted spoon to a bowl.
  • Pour off all but 1 tablespoon fat from skillet.
  • Add 1 tablespoon oil, white mushrooms and salt and pepper to taste.
  • Cook mushrooms over moderate heat stirring until all liquid given off is evaporated.
  • Add to sausage then add remaining oil to skillet.
  • Cook onion with garlic, rosemary, pepper flakes, salt and pepper to taste until softened.
  • Stir in bell peppers and tomatoes and cook covered over moderately low heat.
  • Stir occasionally until peppers are very soft.
  • Purée tomato pepper mixture in batches then transfer to large saucepan.
  • Stir in vinegar then add sausage mixture to sauce and simmer uncovered for 5 minutes.
  • Preheat oven to 375 then oil a rectangular baking dish.
  • In small bowl soak porcini in hot water 30 minutes.
  • Drain liquid through sieve lined with paper towel into measuring cup.
  • Reserve 1/2 cup soaking liquid and chop porcini fine.
  • In heavy saucepan melt butter over moderately low heat.
  • Add flour and cook roux whisking 3 minutes.
  • Add milk and reserved soaking liquid in a stream whisking and bring to a boil whisking.
  • Stir in porcini, nutmeg, salt and pepper to taste and simmer over low heat.
  • Whisk occasionally until thickened.
  • In large bowl of cold water soak lasagna squares until softened about 15 minutes.
  • Drain squares and pat dry between paper towels.
  • In small bowl toss together mozzarella and Parmesan.
  • Spread enough red pepper tomato sauce in prepared dish to coat bottom.
  • Over sauce in dish layer 2 lasagna, 1/3 mushroom mix, 1/3 cheese and remaining sauce.
  • Repeat twice reversing order of red pepper tomato sauce and cheese at end of last round. Bake lasagna in middle of oven for 40 minutes then allow to stand 10 minutes.

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