This remastered lasagna recipe was inspired by the amazingly ridiculous roast pork sandwich at DiNic’s in the Reading Terminal Market in Philly. Broccoli rabe provides a pleasant bitter contrast to the spicy sausage and sharp provolone that take this from potluck standby to punch-yourself-in-the-face addictive. Purists will scoff but you will smile as you dig in for seconds.
Equipment Needed: 13 x 9 Baking Pan, 3 QT Pot, Frying Pan, Colander, Large Bowl, Chef’s Knife, Cutting Board, Cheese Grater, Wooden Spoon
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Chianti, Cabernet Sauvignon, Sangiovese, Montalpuciano d’Abruzzo
Suggested Beer Pairing: You can drink almost anything other than hoppy beers with this one. Light beers provide a crisp contrast while darker ones provide a rich complement.
- 1 lb hot Italian sausage ($3.99/lb)
- 2 bunches of broccoli rabe (about 2 lbs) ($2.99/bunch)
- 2 medium onions ($0.99/lb)
- 8 cloves garlic ($2.99/lb)
- 12 oz (3/4 lb) extra sharp or aged provolone (about $8.99/lb)
- 1 package of no-boil lasagna noodles (yes, we’re being lazy but trust us, it’s loads easier to use these)($2.29/box)
- 2- 28 oz cans of crushed tomatoes ($2.19/each)
- 15 oz ricotta cheese ($3.99/15 oz tub)
- 1/3 C shredded Parmigiano-Reggiano cheese ($12.99/lb)
- 1/3 C red wine (price varies, use something you would want to drink)
- About 1/4 C extra virgin olive oil, divided ($9.99/32 oz)
- 3 TBSP balsamic vinegar (about $6/17 oz bottle)
- 2-3 TBSP Italian seasoning ($3.39/1 oz jar)
- Start things off by mincing your garlic cloves and doing a fine dice on your onions.
- Put the pot over low heat and coat the bottom with olive oil. After it’s warmed up for a couple minutes toss in half of your garlic and half of your onions. Throw in a palmful of salt and pepper and cook the veggies down.
- After the aromatics have cooked for about 5 minutes pour in the tomatoes, balsamic vinegar, red wine, Italian seasoning and a pinch of salt and pepper. Mix everything well and keep the sauce over low heat until you’re ready to assemble the lasagna. Make sure you stir it occasionally so the sauce doesn’t stick to the bottom.
- While the marinara is simmering wash your broccoli rabe and chop it into 1 inch pieces. Put your frying pan over medium heat and coat the bottom of it with olive oil. Toss in the rest of the onions and garlic and cook them down the same way you did for the sauce minus the salt and pepper.
- When the veggies have cooked down, add the broccoli rabe to the pan and give it a good dose of salt and pepper. Cook everything down until it’s thoroughly wilted; about 5-8 minutes (cover the pan to make things go faster).
- While your greens are cooking preheat the oven to 375°F then grate your provolone and set it aside.
- Remove the casings from your sausage links and chop up the meat. When the broccoli rabe is properly wilted transfer it to your mixing bowl and put the sausage in the frying pan over medium heat. Cook it until it’s browned, about 5-8 minutes, making sure to keep it broken up with your spoon. Drain the excess fat and toss the sausage in the mixing bowl with the veggies.
- Taste your marinara sauce and adjust the salt, pepper and Italian seasoning to your liking. When you’re satisfied take it off the stove and stir it in with your meat and veg. Spoon a layer of the mixture into your baking pan and add a single layer of lasagna noodles on top to cover it.
- Proceed to spoon in more sauce to cover the noodles. Take your ricotta cheese and layer globs on so they’re relatively evenly spaced. Sprinkle a small bit of the provolone on top and cover with another layer of noodles. Repeat the process until you reach the top of the pan.
- For the last layer, spoon sauce on the noodles but no ricotta. Take the majority of your provolone and cover the sauce with a vengeance. Gently cover the pan with aluminum foil, tenting it a bit so it’s not in direct contact with the cheese.
- Pop the lasagna in the oven for 35 minutes, then remove the foil and bake for another 15 or so until the cheese is bubbly and nicely browned. Remove it from the oven and let it sit for at least 10 minutes before serving so the layers have a chance to settle and your lasagna doesn’t slide apart as soon as it hits your plate. Buon appetito!