This dish has taken time and care to get just right, and it is lights out the best. Our downstairs neighbors get excited when they find out we’re testing it. She is heavy, she is creamy and smooth, she is a labor of love and worth every moment.
WHAT YOU’LL NEED
FILLING
1lb ground sausage hot and sweet(.5lb each)
1c Ricotta
1 bunch Broccoli rabe
Crushed red pepper(optional, but like, do it)
1 onion, chopped
Bechamel - see below
Fresh lasagna - we make ours, but if you’re not comfortable making pasta or don’t have time, get fresh sheets if you can, but boxed will still be delicious
Cup of mushrooms, sliced or chopped
2 cloves garlic - minced
lemon zest
2 cups grated mozzarella
1 cup grated fontina
Fresh parm - optional, but worth it
BECHAMEL
8 TBSP Butter
½ cup flour
32 oz whole milk
1 small onion - diced small
2 sprigs fresh rosemary
4 sprigs fresh thyme
Whole milk
LET'S GOOOOO!
Sautee your diced onions and have them set aside.
Melt butter over medium heat. Add flour and whisk together to form a roux. Let the roux cook until it just begins to brown. Slowly add milk and continue whisking. Raise heat to medium high, and be mindful that you are not scorching your sauce on the bottom of the pan. Monitor your heat and whisk frequently until sauce begins to thicken.
You want it to reach the consistency where it still pours like a liquid, but is on the cusp of becoming a solid. Once your whisk has thick sauce sticking to it when you pick it up, add herbs, onions and salt to taste. Reduce heat to low to keep the sauce warm while letting the flavors meld. Remove the stems and large pieces of herbs before building. It’s okay to have some herbs left behind, but get all of the big pieces out.
MAKE YOUR FILLING
Brown ground sausage and set aside.
Clean and blanch the broccoli rabe and set aside. Sautee chopped onion, minced garlic and mushrooms. Combine with broccoli rabe, 1 cup ricotta, 1 tsp crushed red pepper (this is the optional above) and zest of one lemon in a food processor and blend until a paste forms.
Cook your pasta!
Set aside a sheet pan with olive oil to cover cooked lasagna so the sheets don't stick together while you're building.
BUILD IT!
We use a 10” x 10” deep casserole pan, but you can build this in any dimensions you have on hand as long as your pan is deep enough to withstand the might of this recipe.
Coat the bottom of your pan with a thin layer of bechamel. Lay a layer of pasta. Cover with sausage and sprinkle cheese over sausage. Lay a layer of pasta. Spread your mix of broccoli rabe & mushrooms next. Cover with a sprinkle of cheese. Lay a layer of pasta. Cover with bechamel and any left over filling. Lay last layer of pasta and coat with any remaining bechamel and fully cover with all remaining cheese. Grate fresh parm on top if you’re into that.
Bake at 400 for 20-30 minutes. Everyone’s oven is different! Leave it in until the cheese on top gets golden brown and bubbly.
Do your best to resist until it’s cool enough to serve!
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