POLENTA AND BROCCOLI RABE LASAGNA
This lasagna layers noodles, polenta, mozzarella, sauce and broccoli rabe for a wonderfully savory and multi-textured one-dish meal. A note about the lasagna noodles: You don't have to boil them, nor do you have to buy special no-boil noodles. You can soak the noodles in a bowl of water while you prepare the other ingredients, then slap them in the casserole dish. They will start to soften in their cold bath and finish cooking as the lasagna bakes.
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Place the lasagna noodles in a large bowl of cold water to soak (if you are using no-boil noodles, you can skip this step). Lightly oil a 9- by 13-inch baking pan.
- Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the garlic and chili flakes; cook until fragrant, about 30 seconds. Stir in the tomatoes and simmer over medium-low heat for 10 minutes. Stir in 1/2 teaspoon salt and the basil. Remove from heat.
- Remove the tough lower stem ends of the broccoli rabe. Cut the remaining stems, leaves and florets into 1-inch pieces. Fill a pot with 8 cups water and 2 tablespoons salt. Bring water to a boil and add the broccoli rabe. Cook 30 seconds, then use a slotted spoon to transfer broccoli rabe to a bowl.
- Slowly whisk the polenta into the water. Simmer until polenta is thick and creamy, 5 to 10 minutes. Add the mascarpone or ricotta, 1/2 cup parmesan and the butter, and stir until combined. Stir in the broccoli rabe.
- Heat the oven to 400 degrees. Arrange a single layer of lasagna noodles in the bottom of the pan. Tear or break any pieces as needed to fit them in one layer, with no overlapping. Top with a third of the polenta mixture, half the tomato sauce and a third of the mozzarella. Arrange a second layer of lasagna noodles over the mozzarella. Repeat layering of polenta, sauce and mozzarella. Arrange a final layer of noodles over the cheese and finish with the remaining polenta and mozzarella. Scatter 1/2 cup parmesan and the black pepper over the top.
- Transfer casserole to the oven. Bake until cheese is golden and bubbling, 30 to 40 minutes. Let stand 20 minutes before serving. Serve with more chili flakes scattered on top, if you like.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 13 grams, Carbohydrate 47 grams, Fat 36 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 18 grams, Sodium 703 milligrams, Sugar 6 grams, TransFat 0 grams
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Laura Chenoa Brooks
[email protected]This lasagna was delicious! The polenta added a nice, hearty texture and the broccoli rabe gave it a slightly bitter flavor that balanced out the sweetness of the tomatoes. I would definitely make this again.
Cameron Padayachy
[email protected]I thought this lasagna was just okay. The polenta was a bit bland and the broccoli rabe was a bit too bitter. I would not make this again.
Muhammad Nabi Hqani
[email protected]This lasagna was a bit too cheesy for my taste. I would recommend using less cheese or using a milder cheese, such as mozzarella.
Shanitah Namugerwa
[email protected]I'm not a big fan of polenta, but I loved this lasagna! The polenta was cooked perfectly and the broccoli rabe added a nice bitterness that balanced out the sweetness of the tomatoes. I would definitely make this again.
Shakeba Hanefi
[email protected]I've made this lasagna several times and it's always a hit! My family loves the combination of polenta and broccoli rabe. It's a great dish for a special occasion or a weeknight meal.
Rico Stewart
[email protected]This lasagna was amazing! The polenta added a nice texture and the broccoli rabe gave it a delicious flavor. I will definitely be making this again.
Mohammed shahin Dawan
[email protected]I was disappointed with this lasagna. The polenta was mushy and the broccoli rabe was overcooked. I would not recommend this recipe.
Tonderai Nkoma
[email protected]This lasagna was a bit too time-consuming for me. The polenta took a long time to cook and the overall assembly process was a bit tedious. However, the end result was delicious, so it was worth the effort.
Jeff Cunningham
[email protected]I followed the recipe exactly and my lasagna turned out great! The polenta was cooked perfectly and the broccoli rabe was tender and flavorful. I would definitely recommend this recipe to anyone looking for a new twist on lasagna.
Rajbanshi Zeevan
[email protected]This was a great recipe! The polenta and broccoli rabe were a perfect combination. I would definitely make this again for a special occasion.
Romero Arrouk
[email protected]This lasagna was a bit too heavy for my taste. The polenta was very dense and the broccoli rabe was a bit too bitter. I would recommend using less polenta and more vegetables next time.
Solaiman Islam
[email protected]I had never tried polenta before, but I was pleasantly surprised by how well it worked in this lasagna. The broccoli rabe was also a nice touch. I would definitely make this again.
muhammed maimuna
[email protected]This was an interesting take on lasagna. I liked the polenta and broccoli rabe, but I found the overall flavor to be a bit bland. I would recommend adding more spices or herbs to give it more depth.
Akmal jan
[email protected]This lasagna was delicious! The polenta was a great substitute for traditional pasta and the broccoli rabe added a nice pop of flavor. I will definitely be making this again.
Chanel Meishia
[email protected]I love this recipe! It's so easy to make and it always turns out perfect. I usually add some extra garlic and red pepper flakes to give it a little more spice.
Caro Luna
[email protected]This polenta and broccoli rabe lasagna was a hit with my family! The polenta added a nice, hearty touch to the dish, and the broccoli rabe gave it a slightly bitter flavor that balanced out the sweetness of the tomatoes. I would definitely make this