Adding fresh rapini and sausage to a Puttanesca-inspired sauce for lasagne is a perfect recipe to serve for heartier appetites at any kind of reunion. With only 20 minutes to prep you can make this the night before and pop it in the oven right before your guests arrive, leaving no fuss or muss the day of the party.
- Prep time 20 minutes
- Cooking time 40 minutes
- Total time 1 hour
- Portion size 4 servings
- 1 pkg. (340 g) Catelli Express® Lasagne
- 4 sausages of our choice (Italian and spicy are true favourites)
- 1 bunch of rapini
- 1 medium onion , thinly diced
- 1/2 cup (100 mL) whole black Kalamata olives , pitted
- 2 cups (500 mL) tomato sauce
- 1 garlic clove
- 3/4 cups (185 g) mozzarella cheese , grated
Recipe courtesy of the Catelli 150th Anniversary Recipe Collection—celebrating 150 years young with Canada.
In a non-stick skillet, sauté sausages for 2 minutes on each side, or until golden brown. Set aside and slice.
In same skillet, heat diced onions for 5 minutes. Add garlic clove and tomato sauce. Cook on low heat for about 10 minutes and add sliced sausage. Remove garlic clove.
Prepare rapini by separating leaves from their stalk; discard leaves. Cut and discard 1 cm off the foot of each stalk; set stalks aside.
Spread a thin layer of tomato sauce on the bottom of a large rectangular baking dish. Lay lasagne noodles on top of sauce, ensuring edges of noodles do not overlap. Ladle one-third of tomato sauce, black olives, rapini stalks and sausage over lasagne noodles.
Layer three times and finish by pouring remaining tomato sauce and black olives on top of noodles along with grated cheese.
Bake in the oven at 350° F for about 30 minutes.
Switch to "broil" for about 5-10 minutes before serving.