Instructions: Place sausage slices in a heavy skillet & sprinkle with 1-1/2 Tbs crushed red pepper. Cook until sausages are lightly browned; drain off fat & sprinkle with anise seeds, then take out of skillet and set aside. Wipe out skillet. Melt 2 Tbs butter in skillet; add mushrooms & cook until lightly browned and a liquid has evaporated. Add tomatoes, cook just until tomatoes soften & begin to release juice. Set tomato mixture aside. Following package directions, cook lasagne in boiling water just until tender to bite. Meanwhile, prepare cream sauce: heat 1/3 cup butter in skillet until light golden, then stir in flour until well blended. Using a whisk, stir in cream; whisk until sauce is slightly thickened. Season with salt, hot-pepper sauce or cayenne, white pepper and nutmeg. Remove from heat.

Drain cooked lasagne well. Preheat oven to 375; generously butter a large, shallow casserole, at least 9x13-inches. Layer ingredients in casserole as follows: drained noodles, sausage slices, mushroom-tomato mixture, more noodles, mozzarella cheese and cream sauce. Repeat layers until all ingredients are used, finishing with cream sauce. Sprinkle with Parmesan cheese and dust with remaining 1/2 tablespoon crushed red pepper. Bake, uncovered, 30 minutes or until bubbly.

Makes 6 generous servings.

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