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Broccoli Rabe & Italian Sausage Lasagna


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  • Author: Emma
  • Total Time: 1 hour 35 minutes
  • Yield: 4–6 servings
  • Diet: Halal

Description

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

  1. 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.
  2. Make the Sausage: Combine fennel, garlic, brown sugar, vinegar, smoked paprika, and crushed red pepper. Add ground meat and mix thoroughly.
  3. 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).
  4. 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.
  5. Assemble Lasagna: Grease an 8×8-inch baking dish with olive oil. Spread 1/4 cup mornay on bottom and top with two noodles.
  6. Spread 1/2 cup mornay over noodles. Add one-third of sausage and one-third of broccoli rabe.
  7. Repeat layering two more times, alternating noodle direction.
  8. Finish with final noodles, remaining mornay, and extra Parmesan.
  9. Bake 30–35 minutes until top is golden and noodles are tender.
  10. 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.

  • Prep Time: 55 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 portion
  • Calories: 540
  • Sugar: 6g
  • Sodium: 720mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 115mg