POLENTA AND BROCCOLI RABE LASAGNA
This lasagna layers noodles, polenta, mozzarella, sauce and broccoli rabe for a wonderfully savory and multi-textured one-dish meal. A note about the lasagna noodles: You don't have to boil them, nor do you have to buy special no-boil noodles. You can soak the noodles in a bowl of water while you prepare the other ingredients, then slap them in the casserole dish. They will start to soften in their cold bath and finish cooking as the lasagna bakes.
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Place the lasagna noodles in a large bowl of cold water to soak (if you are using no-boil noodles, you can skip this step). Lightly oil a 9- by 13-inch baking pan.
- Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the garlic and chili flakes; cook until fragrant, about 30 seconds. Stir in the tomatoes and simmer over medium-low heat for 10 minutes. Stir in 1/2 teaspoon salt and the basil. Remove from heat.
- Remove the tough lower stem ends of the broccoli rabe. Cut the remaining stems, leaves and florets into 1-inch pieces. Fill a pot with 8 cups water and 2 tablespoons salt. Bring water to a boil and add the broccoli rabe. Cook 30 seconds, then use a slotted spoon to transfer broccoli rabe to a bowl.
- Slowly whisk the polenta into the water. Simmer until polenta is thick and creamy, 5 to 10 minutes. Add the mascarpone or ricotta, 1/2 cup parmesan and the butter, and stir until combined. Stir in the broccoli rabe.
- Heat the oven to 400 degrees. Arrange a single layer of lasagna noodles in the bottom of the pan. Tear or break any pieces as needed to fit them in one layer, with no overlapping. Top with a third of the polenta mixture, half the tomato sauce and a third of the mozzarella. Arrange a second layer of lasagna noodles over the mozzarella. Repeat layering of polenta, sauce and mozzarella. Arrange a final layer of noodles over the cheese and finish with the remaining polenta and mozzarella. Scatter 1/2 cup parmesan and the black pepper over the top.
- Transfer casserole to the oven. Bake until cheese is golden and bubbling, 30 to 40 minutes. Let stand 20 minutes before serving. Serve with more chili flakes scattered on top, if you like.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 13 grams, Carbohydrate 47 grams, Fat 36 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 18 grams, Sodium 703 milligrams, Sugar 6 grams, TransFat 0 grams
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Umerfarooq Sahukhan
[email protected]This lasagna was a bit too salty for my taste. I would recommend using less salt in the recipe.
real gemstone
[email protected]I'm not a fan of broccoli rabe, but I really enjoyed this lasagna. The polenta and cheese were a great combination.
Subhani Nadaf
[email protected]This lasagna is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dish.
Peshoo khan
[email protected]I've made this lasagna several times and it's always a hit. It's a great way to use up leftover polenta.
Muzmilali Chandio
[email protected]The polenta and broccoli rabe lasagna was a bit too heavy for my taste. I would recommend using less cheese in the recipe.
Kaden Strickler
[email protected]This lasagna was easy to make and turned out great. I would definitely recommend it to others.
Paris Darnell
[email protected]I'm not a vegetarian, but I really enjoyed this lasagna. The polenta and broccoli rabe made for a hearty and flavorful dish.
Saad Asghaar
[email protected]I made this lasagna for a dinner party and it was a huge success. Everyone loved it!
Mark Brown
[email protected]This lasagna was a bit bland for my taste. I would recommend adding more spices to the recipe.
itsumar
[email protected]I'm not a big fan of polenta, but I really enjoyed this lasagna. The flavors were well-balanced and the texture was perfect.
Samreen Noori
[email protected]This lasagna was a lot of work to make, but it was worth it. The end result was a delicious and impressive dish.
Smartnick Leeweekend
[email protected]I had some trouble finding broccoli rabe at my local grocery store. I ended up using spinach instead and it turned out great.
Lokesh Rawal
[email protected]The polenta and broccoli rabe lasagna was a bit too salty for my taste. I would recommend using less salt in the recipe.
David Grecu
[email protected]I followed the recipe exactly and the lasagna turned out perfectly. I would definitely recommend this recipe to others.
Omg God
[email protected]This lasagna was easy to make and turned out great. The polenta added a nice twist to the classic dish.
Olamilekan Malik
[email protected]I love the combination of polenta and broccoli rabe in this lasagna. It's a hearty and flavorful dish that's perfect for a cold night.
Amina Shamsu
[email protected]This polenta and broccoli rabe lasagna was a hit with my family! The flavors were amazing and the texture was perfect. I will definitely be making this again.