White Lasagna with Italian Sausage, Broccoli Rabe & Parmesan (Print Version)
A creamy white lasagna layered with Italian sausage, broccoli rabe, Parmesan, ricotta and bubbling mozzarella.
# Ingredients:
For the sausage and greens
01 -
1 lb (450 g) broccoli rabe, tough stems trimmed
02 -
2 tablespoons extra-virgin olive oil, divided
03 -
1 small yellow onion, finely chopped
04 -
1 lb (450 g) sweet or hot Italian sausage, casings removed
05 -
3 garlic cloves, thinly sliced
06 -
1/2 teaspoon crushed red pepper flakes
07 -
1 teaspoon finely grated lemon zest
08 -
Kosher salt and black pepper
For the Parmesan white sauce
09 -
4 tablespoons (56 g) unsalted butter
10 -
1/4 cup (32 g) all-purpose flour
11 -
3 cups (720 ml) whole milk, warmed
12 -
1/8 teaspoon ground nutmeg
13 -
1 cup (100 g) freshly grated Parmesan, plus 1/3 cup (35 g) for topping
For assembly
14 -
12 no-boil lasagna noodles, about 9 oz (255 g)
15 -
1 1/2 cups (370 g) whole-milk ricotta
16 -
2 cups (225 g) shredded low-moisture mozzarella or provolone
17 -
Olive oil or cooking spray for the baking dish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 2 minutes, then transfer to cold water. Drain, squeeze very dry and chop into bite-size pieces.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and sausage and cook for 8-10 minutes, breaking up the meat, until browned and cooked through.
03 -
Stir in the garlic and red pepper flakes for 30 seconds. Add the chopped broccoli rabe, lemon zest, salt and black pepper. Cook 2 minutes, then remove from the heat.
04 -
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk and simmer 5-7 minutes until smooth and lightly thickened. Remove from heat and stir in 1 cup Parmesan and nutmeg.
05 -
Heat the oven to 375 F and grease a 13-by-9-inch baking dish. Spread a thin layer of sauce in the dish. Layer noodles, ricotta, sausage greens, mozzarella and sauce. Repeat, ending with noodles, sauce, mozzarella and the remaining Parmesan.
06 -
Cover the dish with foil and bake for 25 minutes. Uncover and bake 18-20 minutes more, until bubbling and browned around the edges.
07 -
Let the lasagna rest for 15 minutes before slicing. This helps the white sauce settle and keeps the pieces neat.
# Notes:
01 -
Use hot Italian sausage if you want a spicier lasagna.
02 -
Let the lasagna rest before slicing for cleaner layers.
03 -
Leftovers keep well refrigerated for up to 3 days.