I enjoy this lasagna because it highlights the classic pairing of savory sausage and broccoli rabe in a richer, heartier form. I like how the mornay sauce ties everything together with smooth, cheesy flavor, and the oven-ready noodles make assembly wonderfully simple. It’s a cozy, impressive dish that always satisfies.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For broccoli rabe: 1 lb. broccoli rabe, ends trimmed Kosher salt 1 tsp. lemon zest Freshly ground black pepper Crushed red pepper flakes
For sausage: 1 lb. ground meat 1 1/2 tsp. coarsely ground fennel seeds 2 garlic cloves, grated 2 tsp. brown sugar 2 tsp. vinegar 1/2 tsp. smoked paprika 1/2 tsp. crushed red pepper flakes 1 Tbsp. extra-virgin olive oil, plus more for baking dish
For mornay: 4 Tbsp. butter 1/4 cup all-purpose flour 2 1/2 cups whole milk 1/4 tsp. freshly grated nutmeg (optional) 1 cup freshly grated Parmesan, plus more
For lasagna: 8 oven-ready lasagna noodles
Directions
To blanch the broccoli rabe, I prepare an ice bath. I cook the broccoli rabe in salted boiling water for 1 minute until bright green, then transfer it to the ice bath. I squeeze out the excess water, roughly chop it, and toss it with lemon zest, salt, pepper, and red pepper flakes.
To prepare the sausage mixture, I combine the fennel, garlic, brown sugar, vinegar, paprika, and crushed red pepper in a bowl. I add the ground meat and mix with my hands until everything is evenly blended.
I heat olive oil in a large skillet over medium-high heat, add the meat mixture, and break it into small pieces as it cooks. I stir occasionally until golden and fully cooked, about 8 to 10 minutes. I season to taste and set aside. I preheat the oven to 375 degrees F.
To make the mornay sauce, I melt the butter in a saucepan over medium heat. I whisk in the flour and cook until it turns slightly darker and smells nutty, about 2 to 3 minutes. I slowly pour in the milk while whisking constantly to prevent lumps. I bring it to a simmer, stirring until thickened. I season with salt and nutmeg, then stir in the Parmesan until melted.
To assemble the lasagna, I grease an 8×8-inch baking dish with olive oil. I spread 1/4 cup mornay on the bottom and top with two noodles. I spread 1/2 cup mornay over the noodles, then add one-third of the meat and one-third of the broccoli rabe. I repeat the layering twice more, alternating noodle direction each time. I finish with the last two noodles, the remaining mornay, and a light layer of Parmesan.
I bake for 30 to 35 minutes until the top is golden and the noodles are tender. I let the lasagna rest for 10 minutes before slicing.
Servings and Timing
This recipe makes 4–6 servings. Prep time: 55 minutes Total time: 1 hour 35 minutes
Variations
I sometimes mix spinach with the broccoli rabe for a slightly milder green. When I want a cheesier version, I add a thin layer of ricotta between the noodles. I also enjoy adding a handful of mozzarella to the top for extra browning and melt.
Storage/Reheating
I store leftovers in the refrigerator for up to 4 days. I reheat slices in a 350-degree oven or the microwave until warmed through. The lasagna freezes well for up to 2 months when wrapped tightly; I thaw it overnight before reheating.
FAQs
Can I use another type of green instead of broccoli rabe?
Yes, I use spinach or broccoli florets for a milder flavor.
Can I use pre-made sausage?
Yes, I simply crumble and cook it the same way.
Do I need to blanch the broccoli rabe?
Yes, blanching helps reduce bitterness and ensures it cooks evenly.
Can I use no-boil noodles?
Yes, oven-ready noodles work perfectly in this recipe.
Can I make the lasagna ahead of time?
Yes, I assemble it up to a day in advance and refrigerate until baking.
Can I add other cheeses?
Yes, mozzarella, provolone, or ricotta make it even richer.
Can I double the recipe?
Yes, I use a 9×13 pan and extend baking time slightly if needed.
What if my mornay sauce is too thick?
I whisk in a splash of milk until smooth.
Can I freeze the lasagna before baking?
Yes, I freeze it fully assembled and bake from frozen, adding extra time.
Can I use a different vinegar?
Yes, any mild vinegar works well.
Conclusion
I love how this broccoli rabe and sausage lasagna layers hearty greens, richly seasoned meat, and creamy Parmesan sauce into a comforting meal. It’s a warm, flavorful dish that feels special enough for guests yet simple enough for a cozy weeknight dinner.
A rich and comforting lasagna layered with broccoli rabe, aromatic homemade Italian-style sausage, and a creamy Parmesan mornay sauce. Rustic, bold, and deeply satisfying.
Ingredients
Broccoli Rabe:
1 lb broccoli rabe, ends trimmed
Kosher salt
1 tsp lemon zest
Freshly ground black pepper
Crushed red pepper flakes
Sausage:
1 lb ground meat
1 1/2 tsp coarsely ground fennel seeds
2 garlic cloves, grated
2 tsp brown sugar
2 tsp vinegar
1/2 tsp smoked paprika
1/2 tsp crushed red pepper flakes
1 Tbsp extra-virgin olive oil, plus more for baking dish
Mornay Sauce:
4 Tbsp butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/4 tsp freshly grated nutmeg (optional)
1 cup freshly grated Parmesan, plus more for topping
Lasagna:
8 oven-ready lasagna noodles
Instructions
Prepare the Broccoli Rabe: Blanch broccoli rabe in salted boiling water for 1 minute. Transfer to an ice bath, squeeze out excess water, roughly chop, and toss with lemon zest, salt, pepper, and red pepper flakes.
Make the Sausage: Combine fennel, garlic, brown sugar, vinegar, smoked paprika, and crushed red pepper. Add ground meat and mix thoroughly.
Heat olive oil in a skillet over medium-high. Add sausage mixture, breaking it into small pieces. Cook 8–10 minutes until golden and fully cooked. Season to taste and set aside. Preheat oven to 375°F (190°C).
Prepare the Mornay: Melt butter in a saucepan over medium heat. Whisk in flour and cook 2–3 minutes until nutty. Slowly whisk in milk. Simmer until thickened. Season with salt and nutmeg. Stir in Parmesan until melted.
Assemble Lasagna: Grease an 8×8-inch baking dish with olive oil. Spread 1/4 cup mornay on bottom and top with two noodles.
Spread 1/2 cup mornay over noodles. Add one-third of sausage and one-third of broccoli rabe.
Repeat layering two more times, alternating noodle direction.
Finish with final noodles, remaining mornay, and extra Parmesan.
Bake 30–35 minutes until top is golden and noodles are tender.
Let rest 10 minutes before slicing.
Notes
Mix spinach with broccoli rabe for a milder flavor.
Add a thin layer of ricotta for a cheesier lasagna.
Top with mozzarella for extra browning and melt.
Whisk in extra milk if mornay becomes too thick.
Double recipe for a 9×13 pan and extend baking time.
