Zesty Lasagna (no Tomatoes)

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 teaspoon 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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