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.
Puttanesca- Inspired Lasagne with Sausage
1 PKG(340 G)
Catelli Express® lasagne
4 sausages of your choice (Italian & spicy are true favourites)
1 bunch of rapini
1 medium onion, thinly diced
½ cup (125 mL) whole black Kalamata olives, pitted
2 cups (500 mL) tomato sauce
1 garlic clove
¾ cup (185 g) mozzarella cheese, grated
1In a non-stick skillet, sauté sausages for 2 minutes on each side, or until golden brown. Set aside and slice.
2In 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.
3Prepare rapini by separating leaves from their stalk; discard leaves. Cut and discard 1 cm off the foot of each stalk; set stalks aside.
4Spread 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.
5Layer three times and finish by pouring remaining tomato sauce and black olives on top of noodles along with grated cheese.
6Bake in the oven at 350° F for about 30 minutes.
7Switch to "broil" for about 5-10 minutes before serving.
Chef Martin Juneau
Chef-owner of the restaurant Pastaga & Natural Wines and named Best Canadian leader in 2011 during the "Gold Medal Plates" competition, Martin Juneau is known to the general public as a judge of the reality TV cooking show "Et que ça saute!", on V télé in 2011 and 2012. His inventive cuisine, eclectic and unpretentious, is one of the most creative in the province.