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Broccoli rabe and Italian sausage always felt like a match made for pasta night but layering them into a white lasagna with a parmesan-laced mornay lifts the whole thing into special occasion territory That creamy sauce hugs every noodle and bite of bitter greens and spiced pork The recipe is a little project but makes a lasagna hearty enough to impress any dinner guest or satisfy a hungry family on Sunday
I first made this when I wanted something cozy as a twist on regular lasagna My partner immediately declared it their new favorite and now we make it every time both broccoli rabe and sausage are on hand
Ingredients
- Broccoli rabe: about one pound bring earthy bitterness to balance the creamy sauce and sausage Use stalks with deeply green leaves and no yellowing for best flavor
- Kosher salt: brings out flavors and seasons each layer Make sure it dissolves well in water for blanching and sauce
- Lemon zest: freshens the greens and cuts any heaviness Zest only the outer bright yellow for most aroma
- Black pepper and crushed red pepper flakes: add gentle warmth The red flakes pop against the green rabe
- Ground pork: about one pound makes the sausage layer hearty with classic Italian flavor Look for pork with a bit of fat for juiciness
- Fennel seeds: provide that signature sausage flavor using freshest whole seeds and crush them just before using
- Garlic cloves: grated for mellow pungency and aroma
- Brown sugar: balances out the bitterness of the greens and the tang of the vinegar Use light brown for subtle molasses notes
- Red wine vinegar or sherry vinegar: provides tang and complexity Go for the one you prefer in salad dressings
- Smoked paprika: adds subtle depth and a whisper of smoke Try Spanish pimentón for best flavor
- Extra virgin olive oil: for sautéing and greasing the pan Use a fresh oil with grassy notes if possible
- Butter: the creamy heart of the mornay sauce Unsalted is best for control
- All purpose flour: thickens the sauce Look for fine texture and freshness
- Whole milk: gives the mornay its richness fresher dairy makes a difference
- Nutmeg (optional): brings subtle spice freshly grated is more fragrant than jarred
- Parmesan cheese: freshly grated for melt and tang Use real Parmigiano Reggiano if you can for the best finish
- Oven ready lasagna noodles: let you skip pre boiling and save time Look for brands that hold their shape after baking
Step-by-Step Instructions
- Blanch the Broccoli Rabe:
- Fill a large pot with water and set it to boil Season heavily with salt until it tastes like the sea Once boiling drop in trimmed broccoli rabe Let it cook just until bright green and wilted for about one minute Quickly scoop it into a bowl filled with ice water to halt the cooking When cold squeeze all water out and roughly chop Add lemon zest salt pepper and chili flakes Toss to coat every piece
- Make the Sausage Mixture:
- In a big bowl combine fennel seeds garlic brown sugar vinegar paprika and red pepper flakes Stir everything to get a uniform mix Add ground pork Using your hands squeeze and knead until the spices are fully blended throughout
- Brown the Sausage:
- Heat olive oil in a large skillet over medium high Add pork mixture and use a wooden spoon to break it up into tiny pieces Sauté while stirring every so often until meat is golden brown in spots and cooked through This takes about eight to ten minutes Season to taste with salt and pepper Pull from the heat and set aside Preheat your oven to three seventy five degrees
- Prepare the Mornay Sauce:
- Place butter in a medium saucepan over medium heat Let it melt fully Then whisk in flour and keep stirring until the mixture smells nutty and turns just a shade deeper in color This builds the foundational flavor Slowly pour in milk a little at a time while whisking vigorously so no lumps form Bring the sauce to a simmer Stir continuously with a wooden spoon until it has thickened enough to coat the spoon Think of the texture of wet paint Remove from heat Stir in salt nutmeg if you like and all the parmesan until the cheese is fully melted and smooth
- Assemble and Bake the Lasagna:
- Rub an eight inch square baking dish with olive oil Spoon a quarter cup of mornay onto the bottom smoothing it out Lay down two lasagna noodles side by side and top with a half cup mornay Spread it to the edges Sprinkle on a third each of the sausage and broccoli rabe Repeat this sequence two more times alternating noodle direction for sturdier slices Finish with two noodles the last of the mornay and plenty of grated parmesan for a golden lid Bake uncovered about thirty to thirty five minutes until bubbling and browned on top Rest at least ten minutes before slicing for cleaner layers
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What I love most is the brightness the lemon zest brings to the broccoli rabe Every time I zest a lemon over the bowl I think of my mom doing the same in her tiny kitchen growing up She believed every rich dish needed just a little zing to wake it up
Storage Tips
Once cooled lasagna can be sliced and stored in airtight containers in the fridge for up to four days For longer storage wrap well and freeze single portions or the whole pan It reheats well in the microwave or covered in a low oven Add a splash of milk when reheating to keep the sauce creamy
Ingredient Substitutions
You can use regular lasagna noodles and boil them before assembling if oven ready are unavailable If you cannot find broccoli rabe broccolini or even spinach work but the flavor will be milder Non pork sausage or even a good store bought vegan Italian sausage can work for a different spin Use a sharp pecorino instead of parmesan if you are out for more punch
Serving Suggestions
Serve with a simple salad with lemon dressing or some roasted tomatoes and garlic on the side Slices of crusty bread pick up the sauce and round out the meal A light Italian red wine or a sparkling water with citrus pairs beautifully
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Some History
Broccoli rabe with sausage is a southern Italian favorite and often lands atop pasta or pizza Adapting it into a lasagna brings the flavors north and west blending traditional Italian combinations with homey American potluck style I love how lasagna bridges generations and invites everyone to the table
Commonly Asked Questions
- → How do I prepare broccoli rabe for lasagna?
Blanch the broccoli rabe in boiling salted water for one minute, then chill quickly in an ice bath. Squeeze out excess water, chop, and toss with lemon zest, salt, pepper, and red pepper flakes.
- → Can I use pre-made sausage?
Yes, fresh sweet or hot Italian sausage works well. Remove casings and crumble before browning in a skillet.
- → What makes the sauce creamy?
Mornay sauce—a mix of béchamel and plenty of Parmesan—creates the creamy, cheesy texture in the layers.
- → Should I precook the lasagna noodles?
Oven-ready noodles save time and work perfectly, absorbing moisture from the sauce as they bake.
- → How can I tell when the lasagna is done?
The top should be golden and bubbly, and a knife inserted should glide easily through all the layers.