I had leftover ricotta (from when I made Pea Crostini with Ricotta) and I couldn’t let it go to waste. I was browsing through my folder of “recipes to try someday” and found Broccoli Rabe Lasagne (by David Tanis). I was going to reserve this recipe for next fall, but Mr. Tanis claimed that it was exceptionally light and a perfect dish for spring. Today, it was raining and dreary outside so even if Mr. Tanis’ claims were incorrect, the lasagna would be à propos on a day like today.
He hit the nail on the head. I know this dish looks heavy and rich but looks are deceiving. Broccoli Rabe Lasagna is light and full of fresh spring flavors. Again, Mr. Tanis demonstrates his talent for combining simple ingredients to create a flavorful and delicious dish.
Broccoli rabe has a slight bitter taste, as you would expect from a mustard green but it also has a soft sweet side. What makes this dish spectacular is Mr. Tanis’ preparation of the broccoli rabe – it is roughly chopped to create texture and also used to make a pesto to add a burst of flavor. What brings this whole dish together is the ricotta combined with grated lemon zest. This lasagne screams SPRING – it’s green, it’s fresh and it is light.
Broccoli Rabe Lasagne
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The flavor of broccoli rabe is perfectly represented in this lasagna. This dish is deceptively light - don't judge it by its looks.
Cook the pasta noodles: Bring a large pot of well-salted water to a boil. Add lasagna noodles and cook until al dente (see package instructions). Do not discard the water: lift noodles from water and rinse well under cold water. Drain and lay noodles flat on a kitchen towel.
Blanch the broccoli rabe: Using the pasta cooking water, blanch broccoli rabe for 1 minute, until just wilted. Drain and rinse with cold water. Using your hands, squeeze out the water and roughly chop. Transfer to a bowl.
Make the pesto: Put 1 cup of chopped broccoli rabe, garlic and olive oil in a blender (or food processor) and purée. Season with salt and pepper to taste. Transfer to a small bowl.
Prep the ricotta mixture: Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste.
Make the béchamel: Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute while constantly whisking. Gradually add milk and continue whisking until the sauce has thickened, about 4-5 minutes. Add salt, black pepper, cayenne and nutmeg. Transfer the béchamel sauce to a bowl.
Organize all of the bowls of ingredients on your workspace so they are within easy reach to assemble the lasagna.
Assembling the lasagna:
Use the butter to lightly grease an 8-by-10-inch baking dish. (I used an oval baker.)
Put a layer of cooked noodles on the bottom of the baking dish. Spoon 1/4 of the béchamel over noodles, then dot with 1/3 of the ricotta. Add 1/3 of the chopped greens, drizzle 1/3 of pesto and 1/4 of the grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with remaining grated cheese. (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 an additional 25-30 minutes or until nicely browned.
Remove from oven and let lasagna rest 10 minutes before serving.
Recipe Notes
This recipe is adapted from Broccoli Rabe Lasagne by David Tanis (featured in Layers of Spring, New York Times, March 13, 2015).
Broccoli rabe has a slight bitter taste, as you would expect from a mustard green but it also has a soft sweet side. What makes this dish spectacular is Mr. Tanis’ preparation of the broccoli rabe – it is roughly chopped to create texture and also used to make a pesto to add a burst of flavor. What brings this whole dish together is the ricotta combined with grated lemon zest. This lasagne screams SPRING – it’s green, it’s fresh and it is light.
