Hi Hounds. I hate to be a royal pain but I lost half of the pages to recipes for lasagna with turkey sausage, broccoli rabe and pinenuts and a tiramisu cake from the Sept.issue of InStyle magazine. Does anyone have it??? The whole menu sounded great to me for a dinner party!! TIA, TIA, TIA!!!!
4CP: I ran to the kitchen to find my copy of the magazine. I found the October and November issues but must have taken it to the hospital with me when my daughter had her jaw surgery. I logged in as a subscribing member and the website won't let me find the September articles. I will keep searching and will let you know when I find it. In the meantime, I hope some other CH will come up with it for you.
Here are the ingredients:
15 oz. ricotta cheese
16 oz. cottage cheese
1/4 cup prepared pesto
1 egg, lightly beaten
4 TBL olive oil, divided
1 lb. sturkey sausage, casings removed
1 bunch broccoli rabe, cleaned, trimmed and chopped
3 cloves garlic, chopped
s&p to taste
1 lb. fresh or no-boil/oven-ready lasagne pasta sheets
2-1/2 cups shredded mozzarella cheese
3 TBL toasted pine nuts
Combine ricotta, cottage cheese, pest and egg; set aside.
Heat 2 TBL olive oil and cook sausage until browned; set aside.
Heat remaining olive oil, add broccoli rabe and garlic, and cook until wilted, about 1 minute. Reduce heat to low, add 1/2 cup water, simmer partially covered until greens are tender and liquid has evaporated, 2-3 minutes. Remove from heat and season.
Set aside 1/2 cup broccoli rabe and toss remaining greens with sausage.
Heat oven to 375F, coat 13: x (" baking dish with spray. Sover bottom of dish with pasta, cutting sheets to fit. Spread ricotta mixture over first layer, top with another layer of pasta. Spoon sausage=greens mixture over second pasta layer and top with another layer of pasta. Sprinkle with mozzarella cheese and remaining broccoli rabe and pine nuts. Tent with foil, bake 30 minutes. Remove foil and bake 10 more minutes. Let rest 5 mins. before cutting.