- 1 small onion, chopped into Â¼-inch dice
- 2 garlic cloves, minced
- 2Â½ cups diced tomatoes (high-quality canned tomatoes are fine)
- Kosher salt and freshly ground black pepper
- 1 teaspoon sugar
- Â¼ teaspoon hot red pepper flakes
- Kosher salt
- 1Â½ pounds broccoli rabe, tough or split stems removed, rinsed
- 5 tablespoons extra virgin olive oil
- 3 large leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, and swirled vigorously in a bowl of cold water to remove any grit
- Freshly ground black pepper
- 4 garlic cloves, chopped
- Â¼ teaspoon hot red pepper flakes
- Eight 6Ã—8-inch sheets Fresh Pasta
- 1 recipe Brandade de Morue
- Â½ cup chopped fresh flat-leaf parsley
- 1Â¼ cups freshly grated Pecorino Romano
- 4 teaspoons capers, rinsed, for garnish
By itself, brandade would be too rich a filler for lasagna â€”youâ€™d be sated after a bite or twoâ€”but the sharp flavor of broccoli rabe and the mild acid of the tomato sauce keep the brandade in line.
- Heat the olive oil in large saucepan over medium heat. Add the onion and cook until tender, about 4 minutes. Add the garlic and cook until aromatic, about a minute. Add the tomatoes, season with salt and pepper, and add the sugar and red pepper flakes. Lower the heat to a simmer and cook for 20 minutes. If the sauce seems too thick, thin it with a little water as it cooks.
- Transfer the sauce to a blender and purÃ©e. Strain, if desired, and set aside.
- Bring a large pot of water to a boil and season with salt. Prepare a large bowl of ice water. Add the broccoli rabe to the boiling water and cook at a rolling boil until tender, about 4 minutes. Scoop out the broccoli and plunge it into the ice water. When itâ€™s chilled, drain and pat dry. Coarsely chop and set aside.
- Heat 3 tablespoons of the oil in a large sautÃ© pan over medium-high heat. Add the leeks, season with salt and pepper, and cook until tender, about 4 minutes. Add the garlic and cook until aromatic, about a minute. Add the broccoli rabe and red pepper flakes, season with salt and pepper, and toss well. Remove from the heat and let cool.
- Bring a fresh pot of water to a boil and season with salt. Prepare another bowl of ice water. Lay out a sheet of plastic wrap on the counter large enough to hold one sheet of pasta. Add the pasta sheets to the boiling water and blanch for 1 minute, stirring constantly. Drain the sheets in a colander, then immediately plunge them into the ice bath. Stir the sheets gently until theyâ€™ve cooled, about 30 seconds. Remove one pasta sheet, drain, and lay it out on the plastic wrap. Cover with a second sheet of plastic, then remove and drain a second pasta sheet, lay it on top of the first, and cover with plastic. (Work quickly; if you leave the pasta sheets in the water too long, theyâ€™ll stick together.) Repeat the process with the remaining sheets, then cover with a final layer of plastic wrap. Set aside until ready to use.
- Preheat the oven to 375Â°F.
- Rub a 9Ã—13-inch lasagna pan with 1 tablespoon of the olive oil. Mix the brandade with the parsley. Lay 2 of the pasta sheets side by side in the pan so the bottom is covered. Spread the sheets evenly with one-third of the brandade. Top with one-third of the leek and broccoli rabe mixture, sprinkle with Â¼ cup of the cheese, and cover with 2 more sheets of pasta. Repeat the layering two more times, finishing with a final layer of pasta sheets. Brush the top with the remaining 1 tablespoon olive oil and sprinkle with the remaining Â½ cup Pecorino Romano.
- Bake the lasagna for 25 minutes, or until it is heated through and the top is lightly browned. Let rest for 5 minutes before cutting.
- While the lasagna is resting, warm the sauce. Cut the lasagna into 4 equal pieces. Make a pool of warm tomato sauce in the center of each plate. Set a serving of lasagna in the center of each pool of sauce. Sprinkle with the capers and serve.