Temperature: 375 ° F
Ingredients
- 1 TEASPOON VEGETABLE OIL
- 1 POUND SWEET ITALIAN SAUAGE
- 1 CUP CHOPPED ONION
- 1/2 CUP CHOPPED RED BELL PEPPER
- 9 ea LASAGNA NOODLES (NOT OVEN READY TYPE)
- 2 TABLESPOONS BUTTER
- 2 TEASPOONS GARLIC - CHOPPED (FROM JAR WORKS WELL)
- 2 TABLESPOONS ALL PURPOSE FLOUR
- 2 1/2 CUPS EVAPORATED MILK
- 2 CUPS GRATED PARMESAN CHEESE - DIVIDED
- 3 CUPS SHREDDED MOZZARELLA CHEESE - DIVIDED
- 1/2 CUP ITALIAN SEASONED BREAD CRUMBS
Instructions
PREP TIME: 30 MINUTES
START TO FINISH: 1 HOUR 10 MINUTES
PREHEAT OVEN TO 375 DEGREES
WITH PASTRY BRUSH, COAT 9X13X2 RECTANGLE CAKE PAN WITH VEGETABLE OIL.
IN LARGE SKILLET, BREAK SAUSAGE INTO SMALL PIECES & BROWN (REMOVE CASING IF USING LINKS) STIRRING FREQUENTLY. ADD ONIONS & BELL PEPPER DURING LAST 5 MINUTES. DRAIN EXCESS GREASE. SET ASIDE
PREPARE NOODLES AS DIRECTED ON PACKAGE. WHILE NOODLES ARE COOKING PREPARE SAUCE.
IN 3 QUART SAUCE PAN MELT BUTTER OVER MEDIUM HEAT. ADD GARLIC & SAUTE 1 MINUTE, STIRRING CONSTANTLY. ADD FLOUR, QUICKLY BLEND TOGETHER WITH WIRE WHISK UNTIL SMOOTH. ADD MILK, WHISK UNTIL WELL BLENDED. BRING TO A BOIL, STIR OCCASIONALY. REDUCE HEAT & SIMMER FOR 5 MINUTES, STIR OCCASIONALY. REMOVE FROM HEAT & STIR IN A 1/2 A CUP OF THE PARMESAN CHEESE & 1 CUP OF THE MOZZARELLA CHEESE. STIR UNTIL CHEESES MELT & SMOOTH.
SPREAD A 1/2 CUP OF THE SAUCE ON BOTTOM OF PREPARED PAN. MAKE 2 LAYERS AS FOLLOWS:
3 NOODLES
1/3 OF THE SAUCE, SPREAD OVER NOODLES
1/2 OF THE MEAT MIXTURE
1/2 CUP OF PARMESAN CHEESE
1 CUP OF SHREDDED MOZZARELLA CHEESE
REPEAT FOR SECOND LAYER.
TOP WITH THE REAMINING 3 NOODLES, SAUCE, PARMESAN CHEESE & BREAD CRUMBS.
BAKE IN PRE-HEATED OVEN, UNCOVERED, 45 MINUTES OR UNTIL TOP IS GOLDEN BROWN & SLIGHTLY CRISP. ALLOW TO STAND FOR 10 MINUTES BEFORE CUTTING WITH A SHARP KNIFE.
SERVES 8
Submitted By: F. BROWN - WICHITA FALLS, TX
|
|
printable version
