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Lasagna with Italian Sausage and Broccoli Rabe

Lasagna with Italian Sausage and Broccoli Rabe is a flavorful and hearty main course inspired by traditional Neapolitan cuisine.
Recipe Lasagna with Italian Sausage and Broccoli Rabe
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 45 minutes
  • Servings for 8 servings

This Lasagna with Italian Sausage and Broccoli Rabe is a delicious pasta dish with bold flavors, inspired by one of the most beloved combinations in traditional Neapolitan cuisine: Italian Sausage and Broccoli Rabe. For those unfamiliar with it, Broccoli Rabe (also known as rapini, friarielli in Naples, or cime di rapa in Puglia) is a leafy green vegetable with bitter notes, commonly used in Southern Italian cuisine. If you can’t find it in your local grocery store, look for it in Italian specialty shops or substitute with regular broccoli or Chinese broccoli (gai lan), though the taste will be milder.

This Lasagna with Broccoli Rabe, Smoked Mozzarella, and Italian Sausage celebrates Neapolitan cuisine and is absolutely irresistible! Once your guests taste this White Lasagna with Sausage and Broccoli Rabe, they’ll fall in love with it and immediately ask for seconds!

This unique twist on traditional lasagna combines the slight bitterness of broccoli rabe with the richness of Italian sausage and the creaminess of the white sauce, creating a perfect balance of flavors that will surprise and delight your guests.

Ingredients for 8 servings

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Method

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  1. To prepare the Lasagna with Sausage and Broccoli Rabe (Friarielli), take a large pan and sauté a clove of garlic in a drizzle of extra virgin olive oil.
  2. Remove the casing from the sausages, crumble them with your hands and add them to the pan. Stir with a wooden spoon and let them brown.
  3. Pour in the white wine and cook until it evaporates. Once the wine has evaporated, turn off the heat, remove the garlic and transfer the sausage to a large bowl.
  4. Take another large pan and sauté the other clove of garlic in a drizzle of extra virgin olive oil.
  5. Thoroughly wash the broccoli rabe (friarielli, a typical Italian bitter green), add them to the pan, season with a pinch of salt and cook for about 15-20 minutes. When the broccoli rabe are completely wilted, turn off the heat and let them cool slightly.
  6. Remove the garlic, transfer the broccoli rabe to a cutting board, chop them with a knife and put them in the bowl with the sausage. Add the provolone cheese previously cut into small cubes and mix to combine the three ingredients.
  7. Take a baking dish, cover the bottom with a layer of béchamel sauce and place a layer of lasagna noodles.
  8. Cover with an even layer of the sausage and broccoli rabe mixture. Add a layer of béchamel sauce and cover with lasagna noodles. Repeat until all ingredients are used up, making sure to finish with a layer of béchamel sauce.
  9. Sprinkle with plenty of grated Parmesan cheese, add a drizzle of extra virgin olive oil and bake in a preheated fan-forced oven at 200°C (392°F) for about 20 minutes.
  10. When a golden crust has formed on the surface, remove from the oven, let it cool slightly and serve your Lasagna with Sausage and Broccoli Rabe! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you can’t find Broccoli Rabe (also known as rapini), you can substitute it with regular spinach or other types of broccoli. However, note that broccoli rabe has a distinctive slightly bitter taste that makes this dish special.

Tips

For super tasty Sausage and Broccoli Rabe Lasagna, we recommend using Homemade Fresh Egg Pasta sheets and Homemade Béchamel sauce. These will make a significant difference in the final result.

Storage

Leftover Sausage and Broccoli Rabe Lasagna can be stored in an airtight container in the refrigerator for up to two days. If you’ve only used fresh ingredients, you can also freeze it for later use.

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