Ingredients with Measurements:
- 1 lb lasagna noodles
- 1 lb Caciocavallo di Godrano cheese, grated
- 1 lb broccoli rabe, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/4 tsp nutmeg
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Large skillet for cooking broccoli rabe
- Medium pot for making béchamel sauce
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions, then drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
4. Add chopped broccoli rabe to the skillet and cook until tender, about 5-7 minutes. Set aside.
5. In a medium pot, melt butter over medium heat. Add flour and whisk until smooth.
6. Gradually add milk to the pot, whisking constantly to prevent lumps.
7. Add nutmeg, salt, and pepper to the pot and continue to whisk until the sauce thickens, about 10-15 minutes.
8. In a 9x13 inch baking dish, spread a layer of béchamel sauce on the bottom.
9. Add a layer of lasagna noodles on top of the sauce.
10. Add a layer of Caciocavallo di Godrano cheese on top of the noodles.
11. Add a layer of broccoli rabe on top of the cheese.
12. Repeat layers until all ingredients are used up, ending with a layer of cheese on top.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
15. Let lasagna cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 40g
Protein: 23g
Sodium: 600mg
Substitutions for ingredients:
- Caciocavallo di Godrano cheese can be substituted with provolone or mozzarella cheese.
- Broccoli rabe can be substituted with spinach or kale.
Variations:
- Add cooked Italian sausage or ground beef for a meaty version.
- Substitute lasagna noodles with zucchini slices for a low-carb version.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
Tips and tricks:
- Be sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Blanching the broccoli rabe before cooking can help reduce bitterness.
- Use a mandoline or vegetable peeler to thinly slice the cheese for easier melting.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve with a side salad and garlic bread for a complete meal.
Garnishes:
Garnish with fresh parsley or basil.
Pairings:
Pair with a Chianti or Sangiovese wine.
Suggested side dishes:
Side salad and garlic bread.
Troubleshooting advice:
- If the lasagna is too dry, add more béchamel sauce or tomato sauce.
- If the lasagna is too watery, let it cool for a few minutes before serving.
Food safety advice:
Be sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Caciocavallo di Godrano is a semi-hard cheese from Sicily, Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
Creamy, cheesy, and slightly bitter from the broccoli rabe.
Serving suggestions:
Serve hot with a side salad and garlic bread.
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Region: Italian