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1
In a heavy skillet measuring at least 12 inches across the top cook sausage over moderate heat, stirring and breaking it up, until cooked through and transfer with a slotted spoon to a bowl.
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2
Pour off all but 1 tablespoon fat from skillet and add 1 tablespoon oil, white mushrooms, and salt and pepper to taste.
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3
Cook white mushrooms over moderate heat, stirring, until all liquid given off is evaporated and add to sausage.
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4
Add remaining tablespoon oil to skillet and cook onion with garlic, rosemary, red pepper flakes, and salt and pepper to taste until softened.
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5
Stir in bell peppers and tomatoes and cook, covered, over moderately low heat, stirring occasionally, until peppers are very soft, about 20 minutes.
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6
In a blender or food processor puree tomato pepper mixture in batches, transferring to a large saucepan as pureed, and stir in vinegar.
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7
Add sausage mixture to sauce and simmer, uncovered, 5 minutes.
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8
Preheat oven to 375F.
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9
and oil a 13- by 9-inch baking dish.
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10
In a small bowl soak porcini in the hot water 30 minutes and drain liquid through a sieve lined with a rinsed and squeezed paper towel into a measuring cup.
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11
reserve 1/2 cup soaking liquid and chop porcini fine.
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12
In a heavy saucepan melt butter over moderately low heat.
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13
Add flour and cook roux, whisking, 3 minutes.
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14
Add milk and reserved soaking liquid in a stream, whisking, and bring to a boil, whisking.
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15
Stir in porcini, nutmeg, and salt and pepper to taste and simmer over low heat, whisking occasionally, until thickened, about 5 minutes.
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16
In a large bowl of cold water soak lasagne squares until softened, about 15 minutes.
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17
Drain squares and pat dry between paper towels.
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18
In a small bowl toss together mozzarella and Parmesan.
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19
Spread enough red pepper tomato sauce in prepared dish to coat bottom.
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20
Over sauce in dish layer in this order: 2 lasagne sheets (cut to fit in one layer), a third wild mushroom mixture, a third cheese, and a third remaining red pepper tomato sauce.
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21
Repeat twice, reversing order of red pepper tomato sauce and cheese at end of last round of layering so that cheese is on top.
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22
Bake lasagne in middle of oven 35 to 40 minutes, or until golden, and let stand 10 minutes before serving.
