Rach on the Radio - Lasagna

GO JETS! Lasagna

• For the béchamel sauce:
• 1 stick butter
• 8 tablespoons flour
• 2 quarts milk
• Salt and pepper
• Freshly grated nutmeg, to taste
• 4 large egg yolks, beaten
• About 2 cups grated Parmigiano-Reggiano
  
   
• For the green filling:
• 1/4 cup EVOO – Extra Virgin Olive Oil
• 1 1/2 pounds sweet Italian sausage
• 2 fresh red chili pepper, seeded and finely chopped
• 8 cloves garlic, chopped
• 1/2 cup dry white wine or chicken stock
• 2 packages chopped frozen spinach, defrosted and separated
• 2 bunches broccoli rabe, chopped and par-boiled 8 minutes, drained
• Salt and pepper

• For the white filling:
• 3 cups ricotta cheese
• 2 egg yolks, beaten
• About 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup flat-leaf parsley, finely chopped
• 2 boxes flat, no-bake lasagna sheets, such as Barilla