Lasagna with Broccoli Rabe, Sausage, and Cheese, a great first course, rich and flavorful, ideal for the fall and winter season. Perfect for a Sunday family lunch, a dinner with friends, and suitable for festive occasions and gatherings because everyone loves them.
Yes, it’s really like that. My children loved them too. Despite initial skepticism, they tried them. Needless to say, they disappeared in no time. Maybe it’s because they’re so creamy, maybe it’s because they’re full of gooey cheese (scamorza, mozzarella, and parmesan), but not a single piece was left.
A first course to make your mouth water.
It’s a preparation without sauce, quite simple: lasagna sheets are alternated with a filling of béchamel sauce, enriched with broccoli rabe, sausage, and plenty of cheese. Twenty-five minutes in the oven and they’re ready!!
I had already prepared a similar version, but with broccoli, and it was just as successful. Have I convinced you?
Let’s see together how to prepare the Lasagna with Broccoli Rabe, Sausage, and Cheese. Prepare the ingredients and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious first courses to try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz egg lasagna (quantity as you like, based on the layers you decide to make)
- 1.76 lbs broccoli rabe (to clean)
- 5.3 oz sausage
- 4 tbsp extra virgin olive oil (+ another 2)
- 2 cloves garlic
- 1/2 cup white wine
- 5.3 oz mozzarella (for pizza, less watery)
- 5.3 oz scamorza
- 1.8 oz grated parmesan (or pecorino)
- to taste salt
- 2.1 cups milk
- 2.1 oz butter
- 1.4 oz flour
- to taste salt
- to taste pepper
Tools
To make the recipe for Lasagna with Broccoli Rabe, Sausage, and Cheese
- 1 Pot
- 1 Slotted Spoon
- 1 Pan
- 1 Electric Grater
- 1 Lasagna Pan
HOW TO MAKE LASAGNA WITH BROCCOLI RABE, SAUSAGE, AND CHEESE
First, remove the casing from the sausage and crumble it, mashing it with a fork; place it in a pan with 4 tablespoons of extra virgin olive oil and 1 clove of garlic, and sauté for a few minutes.
Then, remove the garlic and add half a cup of white wine and let it evaporate. Once the sausage is cooked, set it aside on a plate. Do not wash the pan, as you will need it to flavor the broccoli rabe.
At this point, clean the broccoli rabe by removing the hard parts of the stems, leaving the tender ones, remove the yellowed leaves, cut into pieces, and rinse them under running water.
Then, boil them in plenty of salted water for about 10 minutes, until they are tender. Drain them well with the slotted spoon, keeping the cooking water.
In the pan where you cooked the sausage, add 2 tablespoons of extra virgin olive oil and the remaining clove of garlic, heat for 1 – 2 minutes, then add the broccoli rabe cut into pieces and half a ladle of cooking water. Let it flavor for a few minutes, then set aside.
In a thick-bottomed saucepan, melt 2.1 oz of butter over low heat; add the flour and stir vigorously with a whisk until it starts to bubble and turns a hazelnut color (the so-called roux).
Then, add the hot milk and continue stirring until you achieve a thick, but not too thick, consistency. Then add the salt and pepper. Keep it at room temperature, covered with cling film directly in contact with it.
Tip: the béchamel sauce should not be too thick or too liquid, as it will tend to dry in the oven.
At this point, prepare the cheese, so that it’s ready. Grate the parmesan (or pecorino, for a stronger taste) and set aside. Then, separately grate the scamorza and mozzarella.
To speed things up, I used an electric grater.
Preheat the oven to 356°F, in “fan” mode.
Before you start, pour 2/3 of the béchamel into the pan with the broccoli rabe, mixing gently. The remaining béchamel will be used: 1) to spread on the baking dish and 2) for the final layer before baking.
Tip: if the béchamel is too thick, warm it over low heat, adding a little milk.
Boil the lasagna, a few at a time, in salted boiling water; add 1 tablespoon of oil to prevent them from sticking. Drain them with a slotted spoon, and place them to dry on a towel.
Butter a baking dish, spread a thin layer of béchamel on the bottom, and place a layer of lasagna, then broccoli rabe with béchamel,
the sausage, the mozzarella, the scamorza, and a handful of parmesan.
Continue in the same order until you use up the ingredients, forming 3 – 4 layers as you like. Finish with a layer of béchamel, mozzarella pieces, and grated parmesan, and, before baking, drizzle with a little extra virgin olive oil.
Bake in a preheated oven for about 25 – 30 minutes, leave to rest in the oven for 4 – 5 minutes, and serve. Here are the Lasagna with Broccoli Rabe, Sausage, and Cheese ready. Enjoy your meal!
Until the next recipe.
Delicious!
Storage
You can store Lasagna with Broccoli Rabe, Sausage, and Cheese in the refrigerator for up to 2 days. You can also freeze them for up to 1 month.
Tips and Suggestions
– If the béchamel is too thick, heat it over low heat, adding a bit of milk.
– You can prepare the Lasagna with broccoli rabe and sausage well in advance: for example, you can prepare them the night before, cover them with a sheet of plastic wrap, and keep them in the fridge overnight. When you want to cook them, just leave them at room temperature for about half an hour and then bake them. They will be even better!!
– I used pre-made lasagna for the recipe, and before making the layers, I blanched them in boiling water with a little olive oil, placing them to dry on a clean towel, one by one, as I filled the lasagna pan. If you want, you can opt for fresh, handmade ones: it depends on the time you have available.
– You can replace the broccoli rabe with broccoli.
– You can replace the broccoli rabe with broccoli.
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