Sausage, Broccoli Rabe, and Tomato Lasagne
- 1 1/2 ounces (1/2 cup packed) dried tomatoes (not packed in oil)
- 1 1/4 cups boiling water
- 2 large onions, chopped
- 3 tablespoons olive oil
- 1 1/2 pounds hot Italian sausage, casings discarded
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 pound broccoli rabe, tough and hollow stems discarded and leaves chopped (about 9 cups)
- twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
- 10 ounces mozzarella, grated (about 2 1/2 cups)
- 1 1/2 cups Rich Winter Tomato Sauce
- 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 saute 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 375F.
- 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.
tomatoes, boiling water, onions, olive oil, sausage, unsalted butter, allpurpose, milk, broccoli rabe, boil, mozzarella, tomato sauce
Taken from www.epicurious.com/recipes/food/views/sausage-broccoli-rabe-and-tomato-lasagne-13505 (may not work)