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Print this Recipe    Lasagna

Prepare a cheese sauce:
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.

Extra filling - Ingredients
3 4 pound hot Italian sausage meat - casings removed if they come as
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.


Ian McHaffie


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