Recipe
Broccoli Rabe
& Turkey Sausage Lasagna
Lower in fat, high in calcium
Each serving of this Broccoli Rabe & Turkey Lasagna recipe is layered with 438 mg of calcium. This recipe makes two 8-by-8-inch pans of lasagna, but you can cut it in half for only four servings. You could also bake all eight servings in a 9-by-13-inch pan, but you’ll need to increase the cooking time a little because of the larger pan.
Ingredients | Serves 8
pound Italian turkey sausage, hot or sweet, casings removed
medium onion, finely chopped
cup chopped garlic
cups chopped broccoli rabe, tough stems removed (about 1½ bunches)
cup water
cup red wine
tablespoon Italian seasoning
28-ounce can crushed tomatoes
14-ounce can no-salt-added diced tomatoes
cup chopped Kalamata olives
tablespoon capers, rinsed
15-ounce container part-skim ricotta cheese
cup grated Parmigiano-Reggiano cheese
teaspoon freshly ground pepper
whole-wheat lasagna noodles (1 box), divided
cup shredded part-skim mozzarella cheese, divided
tablespoon Italian seasoning
28-ounce can crushed tomatoes
14-ounce can no-salt-added diced tomatoes
cup chopped Kalamata olives
tablespoon capers, rinsed
15-ounce container part-skim ricotta cheese
cup grated Parmigiano-Reggiano cheese
teaspoon freshly ground pepper
whole-wheat lasagna noodles
(1 box), divided
cup shredded part-skim mozzarella cheese, divided
Preparation
STEP 1
Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
STEP 2
Cook sausage in a Dutch oven over medium heat, crumbling with a spoon, until no longer pink, 8 to 10 minutes. Transfer to a bowl with a slotted spoon. Add onion and garlic to the pot and cook, stirring, until starting to soften, about 3 minutes. Add broccoli rabe and water and bring to a simmer; cook, stirring occasionally, until the greens are wilted and most of the water is evaporated, about 5 minutes. Add wine; increase heat to high and cook until mostly evaporated, about 3 minutes. Add Italian seasoning, crushed and diced tomatoes, olives, and capers; reduce heat to maintain a lively simmer and cook for 5 minutes. Remove from heat.
STEP 3
Combine ricotta, Parmesan, and pepper in a small bowl. Break enough off the end of each lasagna noodle so they can fit into the baking dish (it’s OK if they don’t break in a straight line); reserve the broken pieces for another use, if desired.
STEP 5
To serve: Coat a piece of foil with cooking spray and cover the baking dish. Bake for 30 minutes. Uncover and bake until the cheese is golden, about 20 minutes more. Let stand 15 minutes before serving. To freeze: Let unbaked lasagna(s) cool to room temperature. Tightly wrap with heavy-duty foil (or freezer paper) and freeze. (To prevent foil from sticking to the cheese, coat with cooking spray first.)
STEP 2
Cook sausage in a Dutch oven over medium heat, crumbling with a spoon, until no longer pink, 8 to 10 minutes. Transfer to a bowl with a slotted spoon. Add onion and garlic to the pot and cook, stirring, until starting to soften, about 3 minutes. Add broccoli rabe and water and bring to a simmer; cook, stirring occasionally, until the greens are wilted and most of the water is evaporated, about 5 minutes. Add wine; increase heat to high and cook until mostly evaporated, about 3 minutes. Add Italian seasoning, crushed and diced tomatoes, olives, and capers; reduce heat to maintain a lively simmer and cook for 5 minutes. Remove from heat.
STEP 3
Combine ricotta, Parmesan, and pepper in a small bowl. Break enough off the end of each lasagna noodle so they can fit into the baking dish (it’s OK if they don’t break in a straight line); reserve the broken pieces for another use, if desired.
STEP 4
To assemble: Spoon ½ cup of the sauce into each prepared baking dish. Cover with 3 lasagna noodles. Dollop ½ cup of the cheese mixture on top, spreading gently. Top with about ½ cup sausage and 1 cup sauce. Repeat the layers, ending with the rest of the sauce. Sprinkle each lasagna with ½ cup mozzarella.
STEP 5
To serve: Coat a piece of foil with cooking spray and cover the baking dish. Bake for 30 minutes. Uncover and bake until the cheese is golden, about 20 minutes more. Let stand 15 minutes before serving. To freeze: Let unbaked lasagna(s) cool to room temperature. Tightly wrap with heavy-duty foil (or freezer paper) and freeze. (To prevent foil from sticking to the cheese, coat with cooking spray first.)
Nutrition Per Serving
| Calories | 386 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Cholesterol | 72 mg |
| Carbohydrates | 34 g |
| Calories | 386 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Cholesterol | 72 mg |
| Carbohydrates | 34 g |
| Fiber | 7 g |
| Total Sugars | 5 g |
| Added Sugars | 0 g |
| Protein | 29 g |
| Sodium | 680 mg |
| Potassium | 827 mg |
| Iron | 4 mg |
| Folate | 97 mcg |
| Vitamin A | 2652 IU |
| Vitamin C | 35 mg |
| Fiber | 7 g |
| Total Sugars | 5 g |
| Added Sugars | 0 g |
| Protein | 29 g |
| Sodium | 680 mg |
| Potassium | 827 mg |
| Iron | 4 mg |
| Folate | 97 mcg |
| Vitamin A | 2652 IU |
| Vitamin C | 35 mg |
