Creamy Sausage and Pepper Lasagna with a Bechamel Sauce…

I had a friend the other day that said I make baseball food gourmet. I kind of liked that. So today we are going to make a Jersey style lasagna with Italian sausage and peppers. Traditionally you would make a lasagna with a tomato sauce, but today we are going to use a creamy bechamel sauce made from butter and milk. This gourmet sauce mixed with the onions, peppers, and sausage will melt in your mouth.

Creamy Sausage and Pepper Lasagna

  • 1 pkg. mild Italian sausage
  • 1 large sweet onion chopped
  • 2 peppers chopped (red & green)
  • 8 tablespoons butter
  • 2 cups of hot milk
  • 2 teaspoons sugar
  • 1/4 cup flour
  • 1/4 teaspoon fresh nutmeg
  • 1/4 teaspoon salt & pepper
  • 1 cup fresh parmesan cheese
  • 10 lasagna noodles

First boil your lasagna noodles in a pot with some salted boiling water and a teaspoon of olive oil so they don’t stick. Cook until aldente.

In the meantime heat up the milk for the bechamel sauce. In a sauce pan add in 6 tablespoons of butter. Put the other 2 tablespoons aside. Melt the butter and add the 1/4 cup of flour. Stir until it is yellow and creamy. Slowly pour in the hot milk and season with salt, pepper, and nutmeg. Finally add in a teaspoon of sugar. Keep whisking until the sauce begins to thicken. Turn of the heat and set aside.

In a fry pan heat up the other 2 tablespoons of butter. Add in the chopped onions and pepper. Lightly season with salt and saute until golden brown.

For the sausage, grill them in a teaspoon of olive oil browning on each side. Place a lid on top and allow them to cook on low heat for 15 minutes.

Slice down the cooked sausage and saute in the same pan adding a teaspoon of sugar. The sugar will help caramelize them and sweeten them up. 🙂

Once your lasagna noodles are done, drain them. At the bottom of a lasagna pan place a little bit of the bechamel sauce to hold the first noodles in place. Spoon another thin layer of the sauce over the noodles and sprinkle with fresh parmesan cheese. I actually used a food processor to shred a half a block of parmesan using the fine shred disc. Then I used the chopping blade to chop it down finely – this way I know it is fresh.

You could probably add cheddar cheese to this dish too. 😉

Next, add some of the peppers, onions, and sausage.

Continue to layer. I only did 2 layers, but you can do 3 if you want. Finish with a final layer of bechamel and parmesan. Place in a preheated 375 degree oven for 40-45 minutes.

When it’s done it should be a lovely golden brown color with the cheese all melted. 😉

Allow the lasagna to sit for a little bit to soak back up all the juices. Serve and grate fresh parmesan over each plate.

Enjoy this special Italian dish!

– amy

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