White lasagna with sausage and broccoli rabe, a rustic and flavorful main dish, perfect for those who love strong flavors and traditional Italian recipes.
This tomato-free version combines the creaminess of béchamel sauce with the enveloping texture of sausage and the slightly bitter taste of broccoli rabe, creating a perfect balance between savory and sweet.
Perfect for Sunday lunch or a special occasion, this lasagna with sausage and vegetables is simple to prepare and guarantees a rich and tasty result. Thanks to the thin egg lasagna, the cooking will be uniform and the consistency will be soft even without pre-cooking.
Broccoli rabe, a staple of Apulian cuisine, is the ideal pairing with sausage: their intense flavor perfectly complements the meat, enhancing its goodness without overshadowing it. A quick sauté with garlic and extra virgin olive oil enhances the natural flavors of the ingredients, making the dish even more fragrant and inviting.
This white lasagna with sausage and broccoli rabe recipe is an original variation of classic baked lasagna and can be customized with additions like mozzarella or smoked cheese for a stringy touch.
Try it for a family lunch or with friends: it will win everyone over at the first taste!
At the bottom of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form found at the end of the page.
Other lasagna recipes that will win you over:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 645.68 (Kcal)
- Carbohydrates 46.05 (g) of which sugars 7.79 (g)
- Proteins 26.66 (g)
- Fat 39.62 (g) of which saturated 8.74 (g)of which unsaturated 4.35 (g)
- Fibers 5.33 (g)
- Sodium 1,944.98 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lasagna with Sausage and Broccoli Rabe
- 9 oz thin egg lasagna
- 2 cups béchamel sauce
- 2.8 oz grated Parmesan cheese
- 1.1 lbs sausage
- 2.6 lbs broccoli rabe
- 2.1 tbsps extra virgin olive oil
- 1 clove garlic
Tools
- Kitchen Scale
- Saucepan
- Ladles
- Baking Dish
Recipe for Lasagna with Sausage and Broccoli Rabe
Begin preparing the lasagna with sausage and broccoli rabe by washing and cleaning the vegetables.
Drain them on a kitchen towel and let them dry.
Break up the sausage by removing the casing.
Heat the extra virgin olive oil in a pan, add the garlic clove and let it brown.
Add the sausage.
Cook the sausage until it is well colored.
Add the broccoli rabe and mix well.
Cook for another 5 minutes.
Turn off the heat, adjust the salt and remove the garlic clove.
Assemble the lasagna: put a couple of tablespoons of béchamel sauce at the bottom of a baking dish.
You can use ready-made, prepare it with your tried-and-true recipe, or use the one from the Gratinated Cauliflower recipe.
Continue with the lasagna sheets, if you use thin ones like me, you can put them in directly raw.
Continue with another couple of tablespoons of béchamel, the sausages with broccoli rabe, and the grated Parmesan cheese.
Repeat the operation for another two or three layers.
Finally, cover the lasagna with 4-5 tablespoons of béchamel and a generous layer of grated Parmesan cheese.
Bake the lasagna with sausage and broccoli rabe in a preheated oven on the ventilated setting at 355°F for 15 minutes.
Let them cool slightly and serve.
Lasagna with Sausage and Broccoli Rabe
Check this section to clear up any doubts, if you can’t find the answer to your question, comment or write to me using the form below.
Also try Pumpkin and Sausage Lasagna
FAQ (Questions and Answers)
Can I prepare the lasagna in advance?
Yes! You can assemble the lasagna with sausage and broccoli rabe the day before and store it in the refrigerator, covered with plastic wrap. Before cooking them, let them come to room temperature for about 30 minutes.
Can I freeze the lasagna with sausage and broccoli rabe?
Absolutely! You can freeze them either raw or already cooked. If you freeze them raw, cook them directly from the freezer, extending the cooking time by about 15-20 minutes. If you freeze them cooked, thaw them in the refrigerator and heat them in the oven at 355°F for 15 minutes.
Which type of lasagna is best to use?
Thin egg lasagna is ideal because they cook perfectly with béchamel sauce without needing to be blanched first. If you use thicker dry sheets, you can soften them with a layer of milk or broth before assembly.
What wine pairs well with lasagna with sausage and broccoli rabe?
A structured white wine like Fiano di Avellino or a light red like Pinot Noir pairs perfectly with the strong flavor of the sausage and the bitter taste of broccoli rabe.
With sausage, there’s also this variant –> Lasagna with Peppers, Sausage and Smoked Cheese
For questions, curiosities, or if you want to collaborate with me, use the contact form you find below:
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