Broccoli Rabe Italian Sausage Lasagna (Printable Version)
# What You'll Need:
→ Broccoli Rabe
01 -
450 g broccoli rabe, ends trimmed
02 -
Kosher salt, to taste
03 -
1 teaspoon lemon zest
04 -
Freshly ground black pepper, to taste
05 -
Crushed red pepper flakes, to taste
→ Sausage Mixture
06 -
450 g ground pork
07 -
1.5 teaspoons coarsely ground fennel seeds
08 -
2 garlic cloves, grated
09 -
2 teaspoons brown sugar
10 -
2 teaspoons red wine vinegar or sherry vinegar
11 -
0.5 teaspoon smoked paprika
12 -
0.5 teaspoon crushed red pepper flakes
13 -
1 tablespoon extra-virgin olive oil, plus more for greasing
14 -
Kosher salt, to taste
15 -
Freshly ground black pepper, to taste
→ Mornay Sauce
16 -
4 tablespoons unsalted butter
17 -
30 g all-purpose flour
18 -
600 ml whole milk
19 -
0.25 teaspoon freshly grated nutmeg (optional)
20 -
100 g freshly grated Parmesan cheese, plus more for topping
21 -
Kosher salt, to taste
→ Assembly
22 -
8 oven-ready lasagna noodles
# Step-by-Step Directions:
01 -
Prepare an ice bath. In a large pot of boiling salted water, cook broccoli rabe for 1 minute until vibrant and wilted. Transfer immediately to the ice bath to cool. Drain well, squeeze out excess water, and roughly chop. Place in a bowl with lemon zest, seasoning with salt, pepper, and red pepper flakes. Toss to combine.
02 -
In a large bowl, combine fennel seeds, grated garlic, brown sugar, vinegar, smoked paprika, and red pepper flakes. Add ground pork and mix thoroughly by hand until evenly seasoned.
03 -
Heat olive oil in a large skillet over medium-high heat. Add pork mixture and break apart with a wooden spoon. Sauté until golden brown in spots and cooked through, about 8 to 10 minutes. Season with salt and pepper. Remove from heat. Preheat oven to 190°C.
04 -
In a medium saucepan over medium heat, melt butter. Whisk in flour and cook, stirring, until nutty and slightly darkened, 2 to 3 minutes. Gradually pour in milk, whisking constantly. Simmer, stirring frequently, until sauce thickens to a paint-like consistency, 2 to 4 minutes. Remove from heat, season with salt and nutmeg if using, then stir in Parmesan until melted and smooth.
05 -
Grease an 20 x 20 cm baking dish with olive oil. Spread 60 ml mornay sauce over the base. Place 2 noodles on top. Add 120 ml sauce, then layer with one-third of the sausage and one-third of the broccoli rabe. Repeat layering twice more, alternating noodle direction. Top with remaining 2 noodles, cover with all remaining sauce, and grate a light layer of Parmesan over the top.
06 -
Bake in the preheated oven for 30 to 35 minutes, until golden and bubbling. Let rest for 10 minutes before slicing and serving.
# Helpful Notes:
01 -
Alternating the direction of the noodles in each layer helps maintain the structural integrity of the lasagna.
02 -
Ensure broccoli rabe is thoroughly dried to prevent excess moisture in the finished dish.