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Lasagna Squares with Braised Broccoli Raab and or Tunrip Greens

Lasagna Squares with Braised Broccoli Raab and or Turnip Greens

(4 servings)

1 bunch of broccoli raab

Sea Salt and ground nutmeg

2 T of olive oil

1 clove of garlic, minced

pinch of red pepper flakes

12 lasagna noodles

1 T of Melted Butter

¾-1 cup of ricotta or parmesan cheese

1.)To prepare broccoli raab, wash it well and trim the ends of stalks. Remove the strings on the larger stalks as on large celery. Cut larger leaves and stalks in half and let them stand in cool water until ready to cook them. Heat 2-3 cups water in saucepan. Add 1 tsp salt and bring the water to a rapid boil. Add the broccoli rabe and cook just until tender, depending on the size of the stalks, this may take 5-10 minutes. Drain well. The Turnip Greens can be prepared just the same except they will not have the large raab stalks.

2.) Heat oil in a large skillet. Add the minced garlic and cook for 1 minute. Add the broccoli raab and move it around. Add the pepper and cook for 2-3 minutes more. Remove from heat. Keep Warm.

3.) Cook pasta as normal until al denta, 6 at a time. Using a slotted spoon, remove the pasta, drain well and place in a large bowl. Add the melted butter and stir the pasta to coat.

4.) To serve set out 4 plates (shallow bowls with rims are best) and put buttered square pasta in each plate. Add a heaping Tablespoon of the ricotta or parmesan to each square and cover each with another square and some more cheese. Put broccoli raab over each and cover again with pasta square. Add a bit more butter and or olive oil to the top and sprinkle with nutmeg. Serve hot.


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