This southern Italian style sausage lasagna is easy to make and very typical of the region. A few well combined ingredients makes this lasagna one that you will want to make again and again.

Typically, when we think of lasagna, we think of cheesy layers smothered in marinara sauce. This sausage lasagna is slightly different. There is less cheese to allow the strong flavors of the rapini and sausage to shine. Similarly, I use less tomatoes and I don’t use a ready made sauce as I like the pure tomato flavor. Throughout Italy, lasagna is made in many different ways, some of which contain no tomatoes or tomato sauce at all.

I love the perfect pairing of hot Italian sausage and rapini for this recipe. The spicy sausage mixed with the bitter rapini, and a nice blanket of cheese, makes those old tastebuds pop! Be sure to seek out a good quality Italian sausage. Most Italian markets have homemade versions or can direct you to a good quality brand. The rapini should be green (no yellow spots), and crisp with thin stems. Check out this link to my Orecchiette with Sausage and Rapini recipe for another use of this perfect flavor combination!

This recipe serves 8.

Ingredients

• Lasagna noodles (1 pound), cooked according to package directions.
• 28 ounce can of crushed tomatoes
• Spicy bulk Italian sausage (or link sausage with casings removed. You can use mild sausage if you don’t like the spice)
• Rapini – 1 bunch (broccoli rabe), chopped
• Olive oil
• Pecorino Romano cheese, 1 cup grated (have extra on hand in case you run out)
• Mozzarella cheese, 1 pound cut in slices or shredded
• 16 thin slices of provolone cheese

Directions for Sausage Lasagna with Rapini

Preheat the oven to 425 degrees Fahrenheit.

01

Cook the lasagna noodles according to package instructions and drain. Once drained remove each noodle and lay them flat on a wire rack or non stick surface until ready to use.

02

Break up sausage and add to a sauté pan that has been heated with 4 tablespoons of olive oil. Sausage takes some time to cook through, so be sure to break into small enough chunks to help speed up the process.

03

Once the sausage is cooked thoroughly, add in the chopped rapini and continue to stir until it wilts. Once wilted, continue to cook for about 10 minutes, turning regularly.

04

Add in half of the can of crushed tomatoes and mix thoroughly. Set aside.

05

Assemble your cheeses. If the mozzarella is not cut into slices, or shredded, cut into 1/4 inch thick slices and set aside. Grate the Pecorino Romano and set aside.

06

Set out your ingredients by order of use. Left to right:

• Left over (1/2 can) of crushed tomatoes
• Lasagna noodles
• Sausage, tomato and rapini mixture.
• Mozzarella cheese
• Pecorino Romano cheese
• Provolone

07

In a 13 x 9 inch baking pan, begin to assemble the lasagna.

1. Cover the bottom of the pan with a large spoon full of crushed tomatoes
2. Place lasagna noodles, side by side, over the sauce
3. If there are gaps, tear pieces of another lasagna noodle into shapes to fill the gaps
4. Scatter 1/4th of the sausage and rapini mixture over the noodles. Make sure you distribute evenly. You just need to make sure there is some on each noodle, but not covering each noodle as you will want to make sure you have enough for about four layers.
5. If mozzarella is already shredded, distribute about 1/5th of it over the sausage mixture. Again, you don’t need to cover every inch as there will be more layers. If mozzarella is sliced, tear the slices into smaller pieces and distribute over the sausage mixture.
6. Sprinkle more Pecorino Romano over the sausage mixture.
7. Tear slices of provolone into smaller pieces and distribute evenly.
8. Cover with another layer of noodles and press down a little to make sure the surface is flat for the next later.
9. Repeat all of the above until you run out of ingredients.

08

Once you have filled as many layers as you can, cover with a final layer of noodles and spoon remaining crushed tomatoes over the top to cover.

09

Tear up more of the mozzarella and scatter across the top. Sprinkle a nice, evenly distributed layer of Pecorino over the top.

10

Place into the oven and bake for 30-35 minutes, until cheese starts to brown and the top has a nice crusty consistency.

11

Allow to sit for 10 minutes before cutting. Serve with a side salad or another green vegetable. I often use peas or green beans as an accompaniment.

Sausage Lasagna Notes:

01 You can use no-cook lasagna sheets for this recipe, but you will need more tomato sauce to ensure there is enough moisture to soften the sheets.

02 This recipe calls for a 1 pound package of lasagna noodles. You won’t need a full pound, but there will be breakage of noodles and you will need a few sheets to break up and fill in spaces.

03 While this recipe serves eight, there are only two of us in this household. leftovers are cut into servings and made into individual frozen dinners for times when there is no time to cook. This sausage lasagna is a favorite as it thaws and heats well and can even be popped into the microwave for a quick TV dinner!

04 As always, make this your own. Try different cheeses, or add even more. Use more tomatoes, if you like. I prefer layers that are not over stuffed, similar to the different types of lasagna I have eaten throughout Italy. While you are assembling, think of the end result. You want all flavors in every bite, but don’t want to overpower the taste buds. While this recipe is pretty simple, there are more complex recipes out there that speak to the regional differences.

05 This is what I like to see when I cut into my lasagna. It isn’t overstuffed. There are multiple layers of alternating flavors. The amount of tomato sauce is perfect. No one taste overpowers the other.

Enjoy!