Broccoli Rabe Lasagna Recipe - NYT Cooking 10/1/19, 5(21 PM

Lasagna With
Roasted
Broccoli
By Martha Rose
Shulman
1 hour 45 minutes (https://cooking.nytimes.com/recipes/12475-lasagna-with-roasted-broccoli?action=click&module

Broccoli Rabe Lasagna

By David Tanis

Y I E L D 6 servings

TIME 1 hour 30 minutes

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. (http://cooking.nytimes.com/68861692-nyt-cooking/1001747-the-greatest-lasagna-

recipes)

INGREDIENTS PREPARATION

FOR THE BÉCHAMEL SAUCE: Step 1

Make the béchamel: Melt butter in a small saucepan. Whisk in flour
4 tablespoons butter and cook for a minute over medium heat without browning. Gradually
¼ cup all-purpose flour 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
2 cups half-and-half, heated, plus a
ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4
little more if necessary
to 5 minutes, then place saucepan in a hot-water bath to keep sauce
Salt and pepper warm. Thin if necessary with a little more half-and-half.
Pinch of cayenne
Step 2
Grated nutmeg, to taste
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
FOR THE LASAGNA:
rinse well in a bowl of cold water. Drain and lay noodles flat on a
kitchen towel.
1 pound dry lasagna noodles

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Broccoli Rabe Lasagna Recipe - NYT Cooking 10/1/19, 5(21 PM

Salt and pepper Step 3

2 bunches broccoli rabe, about 2 Using the same cooking water, blanch the greens for 1 minute, until
pounds 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
4 garlic cloves, minced
olive oil in a food processor or blender and purée to make a pesto.
½ cup extra-virgin olive oil Season with salt and pepper to taste and transfer to a small bowl.
1 pound ricotta cheese
Step 4
½ teaspoon grated lemon zest
Mix the ricotta and lemon zest in a small bowl and season with salt
4 tablespoons butter
and pepper to taste. Heat oven to 375 degrees. Organize to have all
4 ounces grated Parmesan, about 2 ingredients within easy reach for assembling lasagna. Use 2
cups, or a combination of Parmesan tablespoons butter to grease an 8-by-10-inch baking dish.
and pecorino
Step 5
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.)

Step 6
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.

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