I just made this a week ago, but it's one of my new favorites! I made this with kale instead of broccoli rabe as suggested by the first reviewer. I don't think it made a huge difference, but I can't be certain. I'll definitely try it with other greens. I also used fresh diced tomatoes and vegetarian sausage, because I'm vegetarian and I prefer fresh to canned. I left out the olives too, because I don't care for them. This recipe is so good, I made sure to pass it on to others and since you don't cook the pasta before hand, it's really fast!
Broccoli Rabe & Turkey Sausage Lasagna
From EatingWell: September/October 2013
This healthy broccoli rabe and turkey sausage lasagna recipe has plenty of vegetables and goes light on sausage, so it’s lower in fat and calories than traditional lasagna recipes. The recipe makes enough for two 8-by-8-inch casseroles (four servings each)—have one for dinner tonight and freeze the other for a night when you don’t have time to make dinner. Or, feel free to make one larger lasagna (in a 9-by-13-inch pan) instead of two smaller ones; just increase the cooking time a bit for the larger pan size.
3 Reviews for Broccoli Rabe & Turkey Sausage Lasagna
We used hot turkey sausage and really enjoyed it. Made 1/2 recipe but used 3/4 pound turkey sausage.
Even though I usually refuse to make a recipe that takes more than a half hour, I will probably make this again many times, because it is so delicious. I followed the recipe, except that I put a third of a pound more turkey sausage than it called for (by accident) and slightly more olives than it called for. I think I will use chopped kale instead of broccoli rabe next time, because desteming it was the most time-consuming part of the recipe. I thawed the frozen one in the microwave just before baking, instead of thawing it in the refrigerator, and that worked fine.