BROCCOLI RABE LASAGNA
Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers. Find more lasagna recipes.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
- Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
- Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and 1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
- Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
- Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
- Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 948, UnsaturatedFat 28 grams, Carbohydrate 74 grams, Fat 59 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 28 grams, Sodium 1044 milligrams, Sugar 6 grams, TransFat 1 gram
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Elis Berhun
[email protected]I love this lasagna! It's a great way to use up leftover broccoli rabe.
Ahmed Sohel
[email protected]This lasagna was a bit too rich for my taste. I think I would have preferred it with less cheese and more vegetables.
Bhupen Dadal
[email protected]I'm not a big fan of lasagna, but I tried this recipe and I was really impressed. The broccoli rabe added a nice touch and the lasagna was very flavorful.
Milon Talecom
[email protected]This lasagna was delicious! I love the combination of broccoli rabe and cheese. It's a perfect dish for a cold winter night.
Bigyan Dahal
[email protected]I'm a big fan of broccoli rabe and I thought this lasagna was amazing! The flavors were perfect and the lasagna was very cheesy.
Ethan Anderegg
[email protected]This lasagna was a bit too spicy for me. I think I would have preferred it with less red pepper flakes.
Lil Debbie
[email protected]I'm not a fan of ricotta cheese, but I still enjoyed this lasagna. The broccoli rabe and the sauce were delicious.
Harbans Singh
[email protected]This lasagna was a bit too cheesy for my taste. I think I would have preferred it with less cheese and more vegetables.
Syed Asmatullah
[email protected]I love broccoli rabe and I love lasagna, so this recipe was a no-brainer for me. It was everything I hoped it would be and more.
bose Akintola
[email protected]This lasagna was delicious! I followed the recipe exactly and it turned out perfect.
Abel Williams
[email protected]I'm not a fan of lasagna, but I tried this recipe and I was really impressed. The broccoli rabe added a nice touch.
Amjed Baloch
[email protected]This lasagna was a bit too heavy for me. I think I would have preferred it with more vegetables and less cheese.
Sita Parajuli
[email protected]I'm a vegetarian and I loved this lasagna! I used tofu instead of meat and it was still very flavorful.
Christ Anzley
[email protected]This lasagna was easy to make and turned out great! I used fresh broccoli rabe from my garden and it was delicious.
Anish Budha
[email protected]I found this lasagna to be bland and unflavorful. I think it needed more salt and pepper.
Areeba Iqbal
[email protected]This lasagna was a bit too rich for my taste. I think I would have preferred it with less cheese.
Johan Majokka
[email protected]I'm not a big fan of broccoli rabe, but I was pleasantly surprised by how much I enjoyed this lasagna. The flavors were well-balanced and the lasagna was very cheesy.
Haris Riaz
[email protected]This lasagna was delicious! The broccoli rabe added a nice bitterness that balanced out the sweetness of the cheese.
YN APPLE
[email protected]I love the combination of broccoli rabe and cheese in this lasagna. It's a unique and flavorful dish that's perfect for a special occasion.
Priman Magar
[email protected]This lasagna was a hit with my family! The broccoli rabe gave it a slightly bitter flavor that balanced out the richness of the cheese and meat. I will definitely be making this again.