Broccoli rabe & turkey sausage lasagna from EatingWell Magazine, Sep/Oct 2013 (page 86)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • jumali on September 17, 2013

    I wasn't expecting to like this as much as I did, but I thought it was fabulous. I liked the crunch the rabe brought to a dish that usually has a pretty boring texture. I baked the entire recipe in a 9X13 pan and the sauce bubbled over a bit. Put a tray underneath just to be safe. It was also slightly watery, even after standing 20 minutes. I may drain the diced tomatoes next time. Use a good quality turkey sausage--it really makes a difference. I didn't taste the capers at all--I won't bother next time. I also liked not having to boil the lasagne noodles which is a huge time saver when it comes to lasagna.

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