Recipe

Sausage And Wild Mushroom Lasagna Recipe

	Chefmeow / All my dishes 11 months, 1 week ago SAUSAGE WILD MUSHROOM LASAGNA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Kerr Estate in Wills Point, Texas in 1982. Prep:10m Cook:40m Servings:8	Chefmeow
	main pasta lasagna sausage mushrooms peppers onions herbs

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Ingredients

1 pound hot Italian sausage removed from casings

2 tablespoons extra virgin olive oil

1 pound white mushrooms sliced

2 cups finely chopped white onion

3 large garlic cloves minced

3/4 teaspoon dried rosemary crumbled

1 teaspoon dried hot pepper flakes

4 red bell peppers sliced thin

2 pounds plum tomatoes chopped

2 tablespoons balsamic vinegar

1-1/2 ounce dried porcini mushrooms

1-1/2 cups hot water

1/2 stick unsalted butter

1/4 cup all purpose flour

2-1/2 cups milk

1 teaspoon freshly grated nutmeg

Six 7” squares instant lasagna

2 cups coarsely grated mozzarella cheese

2 cups freshly grated Parmesan cheese

Directions

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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