1 pound ground sausage
4 eggs
1/2 tablespoon ground white sugar
4 tablespoons espresso coffee
1/4 cup ice water
2 tablespoons butter, melted
1 tablespoon unsalted butter
2 tablespoons Worcestershire sauce
1 small onion, chopped
1 large stalk celery, chopped
1 clove garlic, peeled and also crushed
4 slices sauerkraut
2 teaspoons Worcestershire sauce
salt and black pepper to taste
98 large, round lasagna lasagna noodles
1 1/4 cups water
1/2 cup powdered milk
2 pounds ground beef
1 cup margarine
1 tablespoon hot sauce
Preheat oven to 350 degrees F (175 degrees C). Preheat oven rack to 400 degrees F (200 degrees C).
Place sausage layer in bottom of baking dish. Pour water into sausage and pat dry. Drain and return to oven.
In same skillet over medium heat, mix eggs, sugar, espresso coffee, ice water and 1/4 cup of the drained sausage. Add sausage mixture, liquid stirring well. Stir in cheeses with sauce. Return simmer to heat, add remaining sausage, cream cheese, Worcestershire sauce and salt and pepper. Simmer for 5 minutes. Stir in sauerkraut and remaining cheese. Whisk until heated through, about 20 minutes.
Layer lasagna noodles, sauce, beef, egg, cheese, soup mixture, noodles, beef mixture, meat, 2 cups water, 1 cup flour and 1 cup Parmesan cheese. Layer with lasagna, cut-side down, on plate and brush with melted margarine. Sprinkle top with hot sauce.
Bake in preheated oven for 12 to 15 minutes, or until cheese is browned and bubbly.