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
BROCCOLI RABE WITH GARLIC
Provided by Ina Garten
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.
SPICY ONE-SKILLET LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
- Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
- Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.
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
SHRIMP AND BROCCOLI RABE
Make and share this Shrimp and Broccoli Rabe recipe from Food.com.
Provided by Cookaholic Girl
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large saucepan two-thirds full with water and bring to a boil; add broccoli rabe, return to a boil, and cook until bright green but still firm, 3-5 minutes. Drain well in a colander.
- Wipe out saucepan. Add oil and heat over medium-high heat. Add garlic and cook, stirring, until it just begins to color, about 30 seconds. Add broth, salt, and red pepper flakes; bring to a boil. Cook until reduced by half, about 4 minutes. Add shrimp and cook until shrimp just begin to curl. Add broccoli rabe and beans, and cook until eated through, 1-3 minutes. Season to taste with salt.
Nutrition Facts : Calories 271.5, Fat 6.8, SaturatedFat 1.2, Cholesterol 258.4, Sodium 417.6, Carbohydrate 11.8, Fiber 2.2, Sugar 0.2, Protein 39.2
BROCCOLI LASAGNA
I got this from the Real Simple magazine. It turned out GREAT, and was a big hit with my company. it is very easy to make, tasty and a little different than your typical lasagna. I am a HUGE fan of broccoli and was excited to try this. I decided to post it to make sure to save the recipe and I know that recipezaar fans will love this too!
Provided by EllaP
Categories Cheese
Time 1h10m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 400 degrees.
- In a large bowl, combine ricotta, broccoli, 2 cups mozzarella, 1/4 cup parmesan.
- In small bowl, combine marina sauce and cream.
- spoon layer of sauce on bottom of 9 x 13 pan, top with noodles, more sauce, cover with the cheese broccoli mixture. Repeat until it is all gone. Each layer put the noodles in a different direction it makes it easier to cut when you serve! When top layer of noodles is down, sprinkle with remaining mozzarella and parmesan.
- Cover tightly with sprayed foil and bake 40 minutes. uncover and bake until the top is golden brown.
- I double the recipe for a bigger group and use one of those "big lasagna" tins from the grocery store. bake a larger sized lasagna about 15 minutes more.
- Also great to make ahead, freeze and bake later in the week!
Nutrition Facts : Calories 339.7, Fat 23.4, SaturatedFat 13.7, Cholesterol 80.3, Sodium 622.3, Carbohydrate 14.6, Fiber 3.4, Sugar 7, Protein 18.7
BROCCOLI RABE WITH PINE NUTS AND RAISINS
Provided by Melissa Clark
Categories Fruit Nut Side Sauté Thanksgiving Quick & Easy Low Cal Wheat/Gluten-Free Raisin Pine Nut Broccoli Rabe
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve.
SAUSAGE, BROCCOLI RABE, AND TOMATO LASAGNE
Steps:
- In a small bowl soak tomatoes in boiling water 30 minutes and drain in a sieve set over a bowl, reserving soaking liquid. Chop tomatoes fine.
- In a large non-stick skillet cook onions in 1 1/2 tablespoons oil over moderate heat, stirring, until soft. Add sausage, stirring to break up, and simmer 5 minutes. Discard excess fat.
- In a saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Add reserved soaking liquid and milk in a stream, whisking, and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Stir in sausage mixture and tomatoes. Sausage sauce may be made 3 days ahead, cooled completely, and chilled, covered.
- In cleaned skillet heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sauté broccoli rabe, stirring, until wilted. Add 1/4 cup water and salt and pepper to taste and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes. Remove skillet from heat and remove lid.
- Preheat oven to 375°F.
- Pour 1 cup sausage sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Stir broccoli rabe into remaining sausage sauce. Spread about 1 1/2 cups sausage broccoli rabe sauce over pasta and sprinkle with 3/4 cup mozzarella . Make 2 more layers in same manner, beginning and ending with pasta. Spread tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella.
- Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. Let lasagne stand 5 minutes before serving.
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BROCCOLI RABE LASAGNA - FOOD REPUBLIC
From foodrepublic.com
- To make the béchamel, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for a minute, without browning. Gradually whisk in the half-and-half, about 1/2 cup at a time, to obtain a smooth, lightly thickened sauce.
- Bring a large pot of well-salted water to a boil. Add the lasagna noodles and cook for 5 minutes. Lift the noodles from the water with a spider or tongs and rinse well in a bowl of cold water.
- Blanch the broccoli rabe in the same cooking water for 1 minute, or until just wilted. Drain in a colander, rinse with cool water, and squeeze dry. Roughly chop the broccoli rabe.
- Put 1 cup of the chopped greens, the garlic, and olive oil in a food processor or blender and puree to make the 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 the oven to 375 degrees. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
- To assemble the lasagna, put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over the noodles, then dot with a third of the ricotta.
- Cover the pan with foil and bake for 20 minutes. Uncover and bake for 20 minutes more, or until nicely browned on top and bubbling. Let lasagna rest for 10 minutes before serving.
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BEST BROCCOLI RABE & ITALIAN SAUSAGE LASAGNA RECIPE - DELISH
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Cuisine AmericanServings 4-6Occupation Senior Food EditorTotal Time 1 hr 35 mins
- Blanch broccoli rabe: Prepare an ice bath for broccoli rabe in a medium bowl. In a large pot of boiling salted water, cook broccoli rabe until bright green and wilted, 1 minute.
- Prepare pork: add fennel seeds, garlic, brown sugar, vinegar, paprika, and red pepper flakes to a large bowl, and stir to combine. Add pork to bowl, and use your hands to mix until all ingredients are evenly distributed.
- In a large skillet over medium-high heat, heat olive oil. Add pork and use a wooden spoon or spatula to break up meat into small pieces. Cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes.
- Make mornay: in a medium sauce pan over medium heat, melt butter. Add flour and whisk until completely combined, then cook, stirring frequently, until mixture begins to smell nutty and turn slightly darker in color, about 2 to 3 minutes.
- Assemble lasagna: grease an 8”-x-8” baking dish with olive oil. Add ¼ cup mornay to bottom of dish and spread into an even layer. Top with 2 noodles, placed side by side.
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