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Lasagna with Broccoli Rape




Source of Recipe


Internet


List of Ingredients




2 Lbs. Broccoli Rape or Rapini
3 Lg. Eggs (one yolk and three whites will be used)
1/2 Cup Bread crumbs
1/2 Cup Olive oil - Extra virgin
1/4 Cup Milk - 2%
1 Cup Cheese - Ricotta
1/2 Cup Cheese - Feta
1/4 Tsp. Oregano leaves - dry
1/4 Tsp. Thyme leaves - fresh
1/2 Tsp. rosemary leaves - fresh
1/8 Tsp. Nutmeg - freshly grated
1 Lb. Lasagna noodles
1/2 Cup Butter or margarine
Q.B. Salt & Pepper
4 Cups Béchamel sauce


Recipe



Preparing the Rape

Wash and clean the rape carefully. Saute the rape in a small amount of the olive oil for 5 minutes. Immediately after sautéing the rape, place the pan in a larger pan of cold water to stop the cooking process. When the rape is cooler squeeze out as much liquid as possible. Chop it as fine, or process it in a food processor until it is very finely chopped but not pureed.

Preparing the Remainder of the Stuffing for the Lasagna

Put the chopped rape into a large mixing bowl. Add the ricotta, Feta, thyme, oregano, rosemary, grated nutmeg, eggs and milk. Mix thoroughly. Add the bread crumbs. Mix again the mixture seems dry, add 1/4 cup of water. Mix and set aside for 10-15 minutes while the bread crumbs absorb liquids. Check for consistency after this time, adding water or bread crumbs depending upon whether the mixture seems too loose to too dry. Add salt and pepper to taste.

While the above mixture is resting, cook the lasagna noodles in a large amount of salted water. Once they are done to a very al dente stage, drain them, and mix them with the olive oil to keep them from sticking together.

Assembling the Dish

Use the butter, or margarine to grease the bottom and sides of a 9 x 12 casserole dish. Place one layer of noodles on the bottom of the dish and cover with about 1/2 inch of the stuffing mixture. Ladle about 1/2 cup of Béchamel sauce over the noodles and sprinkle freshly grated parmesan cheese over this layer. Cover with another layer of noodles. Repeat the process by alternating layers of noodles, stuffing and Béchamel until the pan is full, the last layer being noodles. Sprinkle olive oil and parmesan on the top. Dot with butter, and bake for 45 minutes in a 350 degree oven. Let rest for 10-15 minutes before serving. Sauce each lasagna serving with Béchamel sauce.

Serve with a salad as the main and only course, or serve as the first course in a more formal setting. A second course of rolled and stuffed veal goes well with this dish. At Thanksgiving, this is a nice dish to complement a Turkey.

NOTE: The final serving can be made more visually appealing by mixing half of the remaining Béchamel sauce with a Table spoon of tomato paste. This will give a light red tinge to the sauce. A spoonful or two of the white béchamel, together with the red tinged makes an appealing dish.

Bechamel Sauce
2 Tbl. Butter or Margarine
2 Tbl. Flour - all purpose, unbleached
1 Cup Chicken Stock ( A vegetable stock or water may be used if desired.)
1 Cup Milk - 2%

PREPARING THE BÉCHAMEL

Add the two tablespoons of butter or margarine to an oven proof glass bowl. Cover with a paper towel, and microwave on high for two minutes. Add two tablespoons of flour, mix well and try to get it as smooth as possible, then heat covered on high in the microwave for 1 1/2 minutes.

Add 1/2 cup of chicken stock and 1/2 cup of 2% milk. Stir to break up lumps and microwave on high for 2 minutes. Check after two minutes to see if it needs to be stirred. If so, stir and microwave for another 2 minutes.

Add another half cup of milk and heat on high for 3- 4 minutes. During this time check to see that the sauce is not overflowing the bowl. If it is, reduce the power to 705 and continue. After this time the béchamel should be about as thick as heavy cream. If too thick adjust with chicken broth, and cook until creamy, usually about 2-3 minutes. If too thin cook for another 4 minutes. If still too thin, add a tablespoon of flour dissolved in 1/3 cup of chicken stock. Cook another 4 minutes until creamy.

At this point the béchamel can be seasoned in a number of ways. Add salt to taste, and 1/8 Tsp of black. Alternatively, add 1/4 Tsp of ground nutmeg and 1/8 Tsp of white pepper. (Careful, the white pepper has a strong flavor) Depending upon the recipe, chopped garlic or chopped onions can be added during the last 3 minutes of cooking. Cover the béchamel and set aside. If it thickens too much, add milk, water or chicken stock until it is the consistency of a heavy cream.

Use as you would a bechamel made in the more traditional stovetop method.