Lasagna Broccoli Rabe and Sausage

17/11/2023

Lasagna with broccoli rabe and sausage is a delicious mix of Northern and Southern Italian culinary traditions. Here’s how to prepare them:

Ingredients

9-12 sheets of lasagna (precooked or to be cooked depending on the variety chosen)
500 g of broccoli rabe
300 g of sausage
2 cloves of garlic
400 g of béchamel sauce (you can make it at home or buy it ready-made)
200 g of mozzarella (or sweet provolone)
100 g of grated Parmesan cheese
Extra virgin olive oil
Salt
Pepper (optional)

Preparation

Clean the broccoli rabe by removing the tougher stems. Wash them well and boil them in plenty of salted water for about 5-10 minutes from when it starts to boil. Drain and squeeze out the excess water.
Remove the skin from the sausage and crumble it. In a pan, fry the garlic cloves with a drizzle of oil, then add the crumbled sausage and sauté until it becomes crispy. Add the broccoli rabe and sauté everything together for a few minutes. Season with salt and pepper, if used.
In a baking dish, spread a first layer of béchamel sauce, then lay the lasagna sheets on top, cover with another layer of béchamel, add the broccoli rabe with the sausage, some diced mozzarella or chopped sweet provolone, and a sprinkle of Parmesan.
Continue layering in this sequence until all ingredients are used up, finishing with a last layer of lasagna covered with béchamel, broccoli rabe, sausage, pieces of mozzarella, and a generous sprinkle of Parmesan.
Bake in a preheated oven at 180 °C for about 30-40 minutes, or until the surface is golden brown and crispy.
Let the lasagna rest for a few minutes before serving.

Curiosity

Broccoli rabe, typical of Apulian cuisine, pairs perfectly with the richness of the sausage, creating a contrast of flavors that enhances the harmony between the full and slightly bitter taste of the vegetables and the sweetness of the meat. In Northern Italy, lasagna is usually prepared with ragù and béchamel sauce, while this variant brings with it the aromas and flavors of the South, offering a rich and hearty dish, perfect for the colder days.