The Crepe Makers' Bond by Julie Crabtree

Author:Julie Crabtree
Language: eng
Format: epub
Publisher: Milkweed Editions
Published: 2011-08-01T00:00:00+00:00

Heat olive oil over medium heat. Add sausage; crumble it up with a wooden spoon as it cooks. When it is well cooked and crumbly, drain off the fat by dumping the meat into a colander or strainer. Return it to the pan and add the onion, garlic, carrot, and celery. Cook five minutes, stirring often. Add cooking wine and cook until it is evaporated and mixture is almost dry again. Turn down the heat a bit and add milk, again cooking and stirring until the milk is evaporated. Add tomatoes and nutmeg, reduce heat to low, and simmer about one hour, or until the sauce is thick and there’s very little liquid left. Set sauce aside. Mix the water and tomato paste until smooth, in a separate bowl. Get ready to layer! In a 13x9˝ pan, spread the tomato paste mixture on the bottom, lay a single layer of lasagna noodles over this, put a third of the mozzarella cheese on the noodles, spoon a third of the tomato sauce over this, then sprinkle it with parmesan cheese. Continue to layer in this order until you run out of ingredients; be sure to end with parmesan cheese. Dot with butter all over, using about a tablespoon. Bake 45 minutes at 400°, or until golden and bubbly. Cool 10 minutes before cutting.

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