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Print this Recipe    Zesty Tomatoless

Zesty Lasagna (no tomatoes)

1/3 cup butter
1/3 cup flour
2 cups milk
salt to taste
1/4 to 1/2 tsp hot pepper sauce or ground cayenne pepper
1/4 tsp. freshly ground white pepper
1 bay leaf
Nutmeg to taste
1 cup grated cheese - old white cheddar or mozzarella as preferred

Melt butter on low heat. With a whisk, gradually add the flour
until well blended. Whisk in the milk until sauce is slightly
thickened. Add salt, hot pepper sauce, white pepper, bay leaf and
nutmeg. Cover and continue to cook on low heat for 30 minutes.
Whisk the egg, add 2 Tb of milk. Add a couple of tablespoons of
the sauce to the egg mix. This is so you don t scramble the egg
when it is added to the sauce. Add the egg mix to the sauce. Add
the mozzarella or cheddar, reserving an ounce on the side. The
sauce should be thick, but a extra tablespoon of milk may be added
at any time to keep it from going gluey. Remove the bay leaf.


3/4 pound hot Italian sausage, casings removed
1 or 2 finely diced hot banana peppers
1 Tb butter
Fry sausage meat and banana peppers till the meat is cooked and
broken into small pieces. Drain the fat and set aside.


1 package spinach, trimmed of stems
Nutmeg to taste
1 cup thinly sliced fresh mushrooms

Boil spinach briefly. Drain, chop, add nutmeg to taste and set
aside. Saut mushrooms in a small amount of butter, on medium heat,
until the liquid has evaporated. Stir into chopped spinach.

lasagna noodles, cooked
grated parmesan

Preheat oven to 350 F. Generously butter Lasagna pan. Build the
lasagna - noodles, sauce, sausage, noodles, spinach, sauce, etc.
Sprinkle with remaining cheese and Parmesan. Bake 30 minutes until
bubbly on top.

As a variation, leave the cheese out of the sauce and add it as a
separate layer in the lasagna: mozzarella makes a nice stringy
layer in the middle.

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